Velvety Basil and Cashew Cream Pasta

This velvety basil and cashew cream pasta is a delicious and easy-to-make meal that is perfect for any occasion. The creamy sauce is made with cashews, vegetable broth, and olive oil, and it is tossed with cooked linguine and fresh basil. The lemon zest adds a bright and refreshing flavor, and the salt and pepper help to balance out the flavors. This dish is sure to please everyone at the table.

This recipe was inspired by a dish that I had at a restaurant in Italy. I was so impressed by the flavor and texture of the sauce, and I knew that I had to try to recreate it at home. After some experimentation, I came up with this recipe, which is even better than the original. The cashew cream sauce is rich and creamy, and the basil adds a fresh and herbaceous flavor. The lemon zest and salt and pepper help to balance out the flavors, and the whole dish comes together to create a truly delicious and satisfying meal.

Prep time: 5 | Cook time: 10 | Serves: 4

Ingredients

• 1 pound whole grain linguine
• 1 cup chopped fresh basil
• 1 cup cashews, soaked overnight and drained
• 1/2 cup vegetable broth
• 1/4 cup olive oil
• Zest of 1 lemon
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions.
2. While pasta is cooking, make the cashew cream by combining drained cashews, vegetable broth, and olive oil in a high-powered blender and blending until smooth and creamy.
3. Add the cashew cream to a large skillet over medium heat as soon as pasta is done.
4. Toss pasta in the sauce adding lemon zest, chopped basil, salt, and pepper to taste.
5. Garnish with fresh basil and serve immediately.

Why It Works

• The cashews give the sauce a rich and creamy texture.
• The vegetable broth adds a savory flavor to the sauce.
• The olive oil helps to emulsify the sauce and make it smooth.
• The lemon zest adds a bright and refreshing flavor to the sauce.
• The salt and pepper help to balance out the flavors of the sauce.