Pasta with lemon caper sauce
Transform gluten-free pasta with a creamy and tangy lemon and caper sauce that will surprise the company!
Equipment
- zester
Ingredients
- 1 package gluten-free pasta
- 1 lemon zest
- 1/4 cup lemon juice
- 1/2 cup raw cashew nuts
- 1.5 cup water
- 2 tbsp nutritional yeast
- 1 tbsp garlic powder
- 1 tsp turmeric powder
- 3 tbsp capers
- 1 tbsp caper brine
- 1 tbsp olive oil
- 1 tsp sea salt
Instructions
- Cook the pasta according to the package instructions with the turmeric powder.
Prepare the sauce
- Zest the lemon with a microplane grater (careful not to touch the grater with your fingers)
- Juice the lemon and remove all seeds. Set aside.
- Blend the raw cashews with water, garlic powder, nutritional yeast and salt,
- Add the lemon zest, juice, caper brine and olive oil.
Putting it together
- Drain the pasta.
- In a frying pan, pour the lemon cream sauce. Taste and season with more salt and pepper if needed.
- On medium heat, add the cooked pasta and stir the capers. Cook for 1-2 minutes.
- Serve immediately.