Friday, April 20, 2012

Emory's Easy Cashew Lemon Pasta

So, I just made up this super easy, cashew-lemon cream sauce and my kid friekin' adores it, ate bowl after bowl of it two days in a row.  Hubby also loves it.  It's pretty damn good, if I do say so myself.

Emory's Cashew Lemon Pasta

For one pound of pasta:

1 ½  cups raw cashews
2 T Nutritional yeast
Zest of one organic lemon
About 1 c. of pasta water 
(Put aside at least 2 cups so you have enough to thin it out later)
A few grinds of fresh black pepper
Salt to taste--after you blend it up 
(Taste it first as the NT is salty, I find it doesn’t need more than a few grinds of sea salt or at most ¼ tsp salt)

While your pasta of choice is boiling (we used conchiglie rigate, my kiddo seems to love his shells! Farfalle, gemelli, penne, etc. would also be great) at about 5 or 6 minutes into the pasta boiling, go ahead and dip in your Pyrex measuring cup or even a coffee cup and grab about 2 cups of the pasta water and set it aside.

Put all the ingredients in a high speed blender (like a VitaMix, can you tell I love my new VitaMix?!?) or a food processor .  Blend or process on high speed about 30 seconds to 1 minute until the sauce is creamy and delish.  Taste for salt and add a bit if you feel it's necessary.  That's it! Your sauce will be ready before your pasta is even done boiling.

Drain your pasta and add sauce.  Add extra pasta water a little at a time to thin it out to desired consistency.  

That’s it! 


Emory planting Scarlet Runner Beans.  He feels about this happy eating the Cashew Lemon Pasta, too :-)

P.S. You can add anything you want to this sauce, just throw it in the food processor or blender with the other ingredients.  For example: cooked asparagus, raw tomatoes or leftover tomato sauce, raw greens (spinach, arugula, etc.), some olive oil, hot sauce, spices, curry, etc. whatever you feel like.

Here it is served over a bed of fresh, organic CSA Swiss chard & Beet Greens.  Highly recommend! 


  1. Cashews make pretty much everything delicious, and I'm digging how simple this recipe is. I even have some asparagus on hand, so that's sounding extremely appealing right about now.

    Congrats again on winning the giveaway! I'm glad that it could go to someone who really appreciates and deserves it. :)

    1. Thanks, Hannah! Just saw this now (must not have made it to my email alerts!) Thanks for the giveaway, I can't wait to try your ice cream book!!