Vegan Creamy Lemon Basil Corn Pasta
Super creamy lemon pasta tossed with sweet corn and fresh basil.
Servings: 4
Calories: 532kcal
Ingredients
- 1 Cup Raw cashews, soaked*
- 3/4 Cup Vegetable broth
- 2 Tablespoon Lemon juice, divided
- 2 Cloves Garlic, peeled
- 12 Ounces Pasta
- 1 Tablespoon Olive oil
- 3 Ears of Corn
- 1/3 Cup Fresh basil, chopped
- 1 teaspoon Lemon zest
- Salt and Pepper to taste
Instructions
- 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!
Notes
*To soak the cashews, you can either soak them for 8 hours-overnight in cool water, or soak in boiling water for 30 minutes.
Nutrition
Calories: 532kcal | Carbohydrates: 75g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Sodium: 186mg | Potassium: 403mg | Fiber: 4g | Sugar: 5g | Vitamin A: 199IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 3mg