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Lemon Caper Pasta

Lemon Caper Pasta

This Creamy Lemon Caper Pasta recipe is citrusy, light and refreshing - the perfect dish for a summer or spring evening. The lemon sauce adds a tang, which is balanced by the saltiness of the capers.
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Prep Time 20 minutes
Cook Time 20 minutes
Soak Cashews 4 hours
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4

Equipment

  • High-speed blender
  • Juicer
  • 1 cup
  • Tablespoon
  • 1/4 teaspoon

Ingredients
  

Lemon Sauce

  • 1 cup cashews, soaked
  • Juice of 2 large lemons
  • 2 cup plant-based milk
  • 2 tbsp nutritional yeast
  • 2 garlic cloves
  • 1/4 tsp salt
  • 1/4 tsp pepper

Pasta

  • 500 g pasta
  • 1 cup capers

Instructions
 

  • Place 1 cup cashews in bowl and cover with water, soak for at least 4 hours.
  • In a high-speed blender, add soaked cashews, juice of 2 lemons, 2 cups plant-based milk, 2 tbsp nutritional yeast, 2 garlic cloves, 1/4 tsp salt, 1/4 tsp pepper. Blend until combined.
  • Cook pasta according to packet instructions.
  • Drain pasta and return to pot. Pour in creamy lemon sauce and stir through pasta over low heat until it starts to thicken.
  • Add 1 cup capers and stir through pasta until heated through. Serve warm.