Lemon Basil Creamy Pasta. Vegan and gluten free. I originally created this recipe during the spring last year for Lucy Activewear but since they’ve transitioned over to North Face, and the posted recipes have been removed, I’m adding them back to my website so they’re still available for you.
This pasta dish would be perfect for your spring brunches, girls lunches, family dinner or for your Easter celebration. This sauce is so easy to make plus the creamy texture comes from cashews, soaked, versus heavy cream. The sauce has a lovely cheese-based flavor thanks to the nutritional yeast, tartness from the fresh lemon juice with a tangy flavor from the Dijon. Then for an extra punch of flavor I added some fresh basil leaves, which also adds to the brightness to the dish. This sauce can be prepared ahead of time to save time and just topped on your freshly cooked pasta. I prefer wide noodle pastas for this substantial sauce. Bon appétit friends.
— Knead to Cook