Someone’s review of #alfredo pasta with peas caught my eye and inspired me to make my own! I made it up as I went along and it turned out so well I had to share 😋 The key to a super flavorful cashew cream sauce was sautéing lots of garlic and lemon peel 🍋 (thinly sliced off the lemon with no white pulp) until the garlic was golden brown and the lemon peel was curling up at the edges. I added red chili flakes at the end to sit in the hot olive oil as all of the flavors combined. I removed the lemon peel and added the toasted garlic and oil to the blender with soaked cashews, a half tsp of veggie #bouillon, lemon juice, warm water, tons of nutritional yeast, salt and pepper. So good I could eat it on its own. Separately I crisped up some #shallots in a pan and added these navy beans and some collard greens I had in the fridge. Boiled some peas and combined everything with #linguini pasta, garnished with fresh basil and the cooked lemon peel from earlier. Super easy and so delicious! I love cooking with #navybeans because they’re small, neutral, and take on flavors really well. I usually use them in soups but they went great with pasta and added some nice fiber to this dish! Highly recommend trying out this bean where you might use white beans or cannelini beans, if you want something smaller 🫘
