Lemon and peppercorn pasta sauce
France
Prep: 10 minutes
Cook: 35 min
Difficulty: Easy
A Hollandaise inspired sauce, simple and surprising!
Rotate your device in landscape mode to read the recipe better.
Ingredients
To delight
2
people
50
g
cashew
20
g
Flora plant salted butter
½
lemon
½
càc
garlic powder
1
càc
nutritional yeast
½
càc
turmeric powder
50
ml
water
3
càs
soy cooking cream
salt
fresh peppercorn
Directions
Step 1
Boil the cashews for 30 minutes. Meanwhile melt the butter, and stir in the juice and zest from the lemon, garlic powder, nutritional yeast and turmeric.
Step 2
Drain the cashews and blend with the butter mix and water. Set aside.
Step 3
Season to salt, add a few peppercorns, return to the pan with the soy cooking cream, stir well, throw in the cooked pasta and heat for one minute. Serve immediately.
