Super creamy lemon pasta tossed with sweet corn and fresh basil.
Once the cashews have soaked, make the cashew cream sauce, drain them and add them to a blender.
Then add the veggie broth, 1 tablespoon lemon juice, garlic and a pinch of salt and pepper. Blend on high, scraping down the sides as needed until the sauce is super smooth. It may take a minute or 2. Set aside.
Now cook the pasta according to package directions.
While the pasta is cooking, cut the kernels of corn off the cob. Then heat the olive oil in a large non-stick skillet on medium high. Then add the corn kernels and a pinch of salt and pepper.
Saute, reducing heat as needed, for 3-4 minutes or until the corn has browned slightly. Remove from heat.
When the pasta is done, drain and return to the pot. Then pour in the cashew cream sauce you made. Toss to combine.
Now add the corn, basil, remaining 1 tablespoon of lemon juice, lemon zest and a pinch of salt and pepper. Toss to combine everything. Taste and adjust seasoning. Serve!
*To soak the cashews, you can either soak them for 8 hours-overnight in cool water, or soak in boiling water for 30 minutes.