Creamy Lemon Garlic ‘Summer’ Fusilli

RECIPE BY ALEXANDRA PASKA OF @PLANTBASED.TRAVELER

This Creamy Lemon Garlic ‘Summer’ Fusilli is easy, quick, and super yummy! t tastes great cold as a pasta salad too!

INGREDIENTS

Makes 4 servings

  • 1 500 g (1 lb) package fusilli, or pasta of choice 
  • 1 cup cashews, soaked and rinsed 
  • 5 garlic cloves
  • Juice of 1 large lemon plus 1-2 tsp lemon zest (to preference)
  • 2 tbsp nutritional yeast 
  • 2 cups hot pasta water 
  • 1 tbsp olive oil
  • 1 yellow and 1 green zucchini, halved and sliced 
  • 1 cup corn, fresh or frozen
  • Fresh parsley, chopped 
  • Salt and black pepper to taste 

 

METHOD
  • Soak cashews with hot water for 20 minutes. If you have a high power blender, you can omit this step. 
  • Prepare pasta according to package directions in salted water, and reserve 2 cups of pasta water before draining. 
  • Peel garlic cloves, and slightly smash them down with a knife.
  • Heat up olive oil, and fry garlic until fragrant. 
  • Remove garlic cloves and sauté corn and zucchini in the garlic oil until lightly charred. 
  • Add roasted garlic, nutritional yeast, lemon juice and zest, and pasta water to a blender and blend until smooth. Start with 1 cup of pasta water, and use as much as needed or to preference. 
  • Season with salt and freshly ground black pepper. 
  • Mix pasta with cashew sauce and zucchini zucchini corn mix, and top with some fresh parsley. 
  • Enjoy!

 

Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to

encourage people from around the world to eat more plant-based food.

Instagram:@plantbased.traveler


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