LEMON PEPPER PASTA
SERVES 4 / PREPARATION AND COOKING: 30 MINS
1 raw cauliflower, washed and cut into florets 250ml (1c) raw cashew nuts, soaked in hot water and drained 310ml unsweetened plant milk
15ml (1T) nutritional yeast
30ml (2T) freshly squeezed lemon juice, plus 15ml (1T) 10ml (2t) lemon zest, plus extra to garnish salt and black pepper, to taste pinch of salt 250g pasta 15ml (1T) coconut oil 1 onion, chopped 1 slice of lemon 1 clove garlic, minced
300g Swiss chard, cored, washed and cut into strips
1 Bring a pot of salted water to a boil. Add the cauliflower florets and cook until soft. Drain the florets using a slotted spoon and place into a blender or food processor. Leave the water in the pot.
2 To the blender, add the cashews, milk, yeast, 30ml (2T) lemon juice, 10ml (2t) zest and salt and pepper. Blend until smooth. Check the flavour and add more lemon juice and pepper if you prefer. Set aside.
3 Bring the pot of cauliflower water to a boil again and add the salt. Add the pasta and cook according to the packet instructions. 4 While the pasta is cooking, heat the coconut oil in a large non-stick pan (or simply use a bit of water if you prefer). 5 Add the chopped onion and slice of lemon and sauté until the onion is translucent. Add the garlic and sauté until the onion is browned. Remove the lemon.
6 Add the Swiss chard and season with salt and pepper. Sauté until the Swiss chard is cooked. Add the 15ml (1T) lemon juice, stir through and take off the heat.
7 Drain the pasta. 8 Add the sauce from the blender to the Swiss chard mixture, followed by the cooked pasta. 9 Warm the mixture over a low heat and stir, being careful not to break the pasta, until it is heated throughout. 10Garnish with more lemon zest and serve immediately.