Pasta - simple lemon carbonara

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  "serving": "1 serving"
}

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{
  "id": "pasta-simple-lemon-carbonara",
  "emoji": "🍝",
  "status": "💪 Try Now",
  "name": "Pasta - simple lemon carbonara",
  "lastEditedTime": "2024-10-15T14:16:53.525Z",
  "dataFilePath": "./data/eats/pasta-simple-lemon-carbonara.json",
  "slug": "pasta-simple-lemon-carbonara",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/pasta-simple-lemon-carbonara.md",
  "ingredients": [
    "**PASTA**\n",
    "200 g spaghetti\n",
    "**SAUCE BASE**\n",
    "2 tbsp olive oil\n",
    "3 cloves garlic, minced\n",
    "2 small shallots, or 1/4 of a red onion, finely chopped (optional)\n",
    "zest of 1 lemon\n",
    "ground pepper, to taste\n",
    "**CASHEW SAUCE**\n",
    "65 grams cashews (about 1/2 cup)\n",
    "1/4 cup water\n",
    "1/4 cup plant-based milk\n",
    "2 tsp apple cider vinegar\n",
    "2 tsp nutritional yeast\n",
    "**ASSEMBLY**\n",
    "juice of 1 lemon\n",
    "salt, to taste\n",
    "1/3 cup finely chopped parsley, plus more for garnish\n",
    "1/2 cup chopped spinach leaves\n"
  ],
  "method": "*   Fill a saucepan with water for the pasta, salt it, and put it over high heat.\n*   While you wait for your water to boil, put the olive oil in a pan over low heat. Toast the cashews, minced garlic, lemon zest, and freshly ground pepper for about 7 to 8 minutes.\n*   Cook pasta, stir occasionally, until al-dente or just how you like it.\n*   Check on the toasty mix, garlic should be a nice and golden. Once it is, turn off the heat.\n*   Put the water, the lemon juice, the plant milk, and apple cider vinegar in a high-power blender. Then add the toasted cashews, garlic, zest, nooch, and pepper. Blend it, starting on a low speed, increasing to max speed, till nice & smooth.\n*   Use a small spatula to get the cashew cream out of the blender, set aside. Now is a great time to clean your blender.\n*   Hopefully the pasta isn't quite done yet, and you have time to wash and chop greens.\n*   Once the pasta's ready, drain it, but reserve a bit of the pasta water. Add the pasta to the oily pan, along with a good splash of the pasta water. Put it back over medium-low heat.\n*   Add the cashew cream and toss until coated and warm. Try not to dry it out too much - much like an egg-based sauce, it is possible to overcook it.\n*   Finally, add in the greens. Toss things around a bit, till the greens just barely start to cook.\n*   Serve and enjoy! Also makes great leftovers.\n",
  "notes": "*   Note: depending on your blender size, you might not be able to halve the recipe here (I usually halve the recipe, 100g pasta is more like what I'll eat in a meal). Generally, a full-size high power blender will need a certain minimum volume of ingredients to mix properly. In this case, the cashew cream sauce should be just around that minimum volume of ingredients. If you really want to make half as much pasta, go for it - but it’ll likely be easiest to make the full recipe of sauce, and after it’s made, set half aside for later.\n*   Tried a few times - previously had eggs and cheese in the recipe, but I've subbed in cashew cream. Later added back the eggs and cheese option. Would be neat to try with crushed pistachios - they have a nice flavour. See [pasta-breakfast-with-eggs](/eats/pasta-breakfast-with-eggs) for the ovo-lacto version.\n*   Adding a bunch of chopped spinach instead of the parsley works great. Makes things a bit green, but hey, that's good right?\n*   This recipe is loosely based on: <https://lovingitvegan.com/vegan-carbonara/>\n",
  "nutritionData": {
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      "value": 1,
      "unit": "serving"
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