This Creamy Lemon Garlic Pasta is the perfect dish for Spring! Fettuccine noodles tossed in a deliciously creamy white sauce and filled with Spring veggies will be your new go-to, you won't want to miss out!
Make the vegan alfredo sauce by draining the cashews and adding them to a high-speed blender with the nutritional yeast, lemon zest, lemon juice, salt, pepper and coconut milk. Blend until thick and creamy.
Add 1 Tablespoon of olive oil to a large skillet over medium heat. Sauté the onions and garlic for 5-7 minutes until the onions are soft.
Boil the fettuccini noodles according to the package directions. Once finished, drain but reserve ½ cup of the pasta water.
Add the noodles to the skillet with the onions, garlic, and pasta water. Add the cashew alfredo sauce and frozen peas. Heat until warmed through.
Notes
Don't forget to reserve that pasta water to add to the sauce! The salty, starchy pasta water not only adds flavor but helps glue the pasta and sauce together.
If you don't have fettuccini on hand, don't worry! This sauce goes well with most pasta shapes. I like making it with spaghetti or fettuccini but sometimes I will also make it with rigatoni or penne.
Don't ever rinse your pasta after draining! The pasta will be covered in starch that will help to emulsify the sauce and get it to stick better to the pasta.