Serves
15
Ingredients
For the Pasta:
- 3 tablespoons Olive oil divided
- 2 Medium-sized heads of garlic
- 1 cup cashews, boiling water soaked (1 hr)
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon White wine vinegar
- 2/3 cup almond milk or milk of choice
- Salt and pepper to taste
- 15 oz gluten-free linguine (Reserve 1/4 cup of linguine cooking water)
For the Toppings:
- Chives
- Red pepper flakes
Preparation
For the Roasted Garlic:
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Preheat the oven to 400°F. Line a baking sheet with aluminum foil and drizzle 1 tbsp of the olive oil.
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Cut the heads of the garlic off and place them headfirst onto the aluminum foil.
- Loosely close up the aluminum foil and bake till golden and bulbs are tender between 25-35 minutes depending on the size of the bulb. Set aside till cool enough to handle.
For the Cashew Sauce:
- Squeeze out the garlic cloves from their papery skins from the root end, straight into your blender. They should pop out easily.
- Add the soaked cashews, nutritional yeast, almond milk, lemon juice, white wine, remaining olive oil, vinegar and blend with a high-powered blender till smooth.
- Add salt to taste.
For the Dish:
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Bring a large pot of water to a rolling boil. Season with the remaining teaspoon of salt, add the linguine, and cook for the time directed on the package. It usually takes around 8 minutes.
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When it’s done, scoop out about 1/2 cup (120 ml) of the boiling water and set aside before draining the fettuccine.
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Return the fettuccine to the pot and immediately add the sauce. Return the pot to the stove and allow it to warm through over low heat for 3 to 4 minutes. It will thicken up a little as it warms up and you can loosen it to your liking with the starchy pasta water that you set aside. You won’t need all of it; just add it a little at a time, if necessary. Serve as soon as the sauce has heated through.
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Leftover sauce can be reheated. It will thicken up when refrigerated, but just loosen it up with a little non-dairy milk, warm through and it will be good as new!
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