Creamy Lemon and Garlic Pasta

Sauce

• 2/3 cup raw cashews
• 1 cup Pureharvest Organic Oat
• 1/4 cup Lemon juice
• 2 tbsp Nutritional yeast
• 2 cloves Garlic
• 1/2 tsp Sea salt
• 1/2 tsp Lemon zest

Pasta

• 350 g Penne pasta
• 2 tbsp Olive oil
• 4 cloves Garlic
• 1 can Cannellini beans
• 2 cups Cherry tomatoes (halved)
• 1/4 tsp Sea salt
• 6 cups Baby rocket

1. PASTA: Bring a large pot of well-salted water to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s al dente recommendation. Proceed with the recipe while your pasta cooks.

2. Meanwhile, heat a large pot over medium-low heat. Add olive oil and garlic and cook until fragrant and lightly sizzling — about 1 minute. Add the drained and rinsed beans, tomatoes, and salt and stir to combine. Then reduce to low heat, cover, and let simmer while you make your sauce.

3. SAUCE: Drain the cashews and add them to a blender along with the other sauce ingredients (Oat Milk, lemon juice, nutritional yeast, garlic, salt, and lemon zest). Blend on high until very smooth and creamy, scraping down the sides as needed. The sauce may seem thin but it will thicken once added to the pasta.

4. PASTA: Strain pasta once cooked. Then add the rocket to the tomatoes/beans and stir to combine. Once the rocket has wilted, add in the cooked pasta and the cashew sauce and mix well. Turn the heat to medium-low and continue stirring until everything is nicely coated and the sauce begins to thicken slightly.