Creamy Lemon Garlic ‘Summer’ Fusilli

RECIPE BY ALEXANDRA PASKA OF @PLANTBASED.TRAVELER

This Creamy Lemon Garlic ‘Summer’ Fusilli is easy, quick, and super yummy! t tastes great cold as a pasta salad too!

INGREDIENTS

Makes 4 servings

• 1 500 g (1 lb) package fusilli, or pasta of choice 
• 1 cup cashews, soaked and rinsed 
• 5 garlic cloves
• Juice of 1 large lemon plus 1-2 tsp lemon zest (to preference)
• 2 tbsp nutritional yeast 
• 2 cups hot pasta water 
• 1 tbsp olive oil
• 1 yellow and 1 green zucchini, halved and sliced 
• 1 cup corn, fresh or frozen
• Fresh parsley, chopped 
• Salt and black pepper to taste 

METHOD

• Soak cashews with hot water for 20 minutes. If you have a high power blender, you can omit this step. 
• Prepare pasta according to package directions in salted water, and reserve 2 cups of pasta water before draining. 
• Peel garlic cloves, and slightly smash them down with a knife.
• Heat up olive oil, and fry garlic until fragrant. 
• Remove garlic cloves and sauté corn and zucchini in the garlic oil until lightly charred. 
• Add roasted garlic, nutritional yeast, lemon juice and zest, and pasta water to a blender and blend until smooth. Start with 1 cup of pasta water, and use as much as needed or to preference. 
• Season with salt and freshly ground black pepper. 
• Mix pasta with cashew sauce and zucchini zucchini corn mix, and top with some fresh parsley. 
• Enjoy!

Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to

encourage people from around the world to eat more plant-based food.

Instagram:@plantbased.traveler