This pasta has a wonderful, light lemony flavour that, when combined with the mushrooms and veggies, is a knockout.
Lemon Pasta with Mushrooms and Veggies (Serves 4)
- 500 grams (16 oz.) of lemon pasta or a pasta you love
- 1 large onion cut in thin half moons
- 5 garlic cloves, minced
- 12 ounces shiitake or mushroom you enjoy
- 1 bunch asparagus cut in 3-inch pieces
- 1½ lemons, juiced
- zest of 1 lemon
- 1 tablespoon no salt seasoning
- ¼ teaspoon fresh ground pepper
- 1 cup cashews for cashew cream (Recipe below)
- Optional: parsley as garnish
Heat water to cook pasta.
In a large pan, add onion and garlic with 3 tablespoons filtered water. Stir often and cook until caramelized.
Add garlic and mushrooms and another 2 tablespoons filtered water. Cook for 10 minutes stirring often.
Make cashew cream (recipe below) while mushrooms are cooking.
Add pasta to the boiling water and cook as per instructions.
While pasta cooks, add asparagus to the pan with mushrooms and onion and cook another 5 minutes.
Drain cooked pasta and add to mushroom and asparagus pan. Also add lemon zest, lemon juice, cashew sauce, no-salt seasoning and pepper. Mix well and serve with parsley as garnish
Cashew Cream Sauce
- 1 cup cashews
- 1½ cups filtered water
Add to a high-speed blender and blend for 1 minute until it forms a thick sauce.