linguine with cashew-lemon sauce

the longer you soak the cashew nuts, the smoother the sauce gets. the lemon gives this sauce a fresh kick!


for 4

200 g of cashew nuts

1 onion

2 garlic cloves

1 tablespoon italian parsley

200 ml of water

250 ml of fat-free bouillon

the zest and the juice of an organic lemon

300 g linguine

salt & pepper





soak the cashew nuts for at least 8 hours in cold water. caramelize the minced onion and garlic in little olive oil. drain and rinse the cashew nuts and liquidize them in a food processor with the onion, the garlic, the water, the bouillon, and the lemon juice. meanwhile, cook the linguine in saltwater al dente. reduce the temperature of the stove. drain the linguine and put them back in the pan, on the stove. add the sauce and the lemon zest to the linguine and mix it well until the sauce is thick and the linguine are covered. spice it with pepper and fresh parsley.


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