Citrus season is finally here, and I’m very happy to team up with @5adaynz to bring you this vibrant yet comforting Creamy Lime Alfredo Pasta dish! Limes not only make this dish exciting and delicious, but they are also a great source of vitamin C. What’s your favourite citrus?
Ingredients:
1 cup of cashews, soaked
2 Tbsp vegan butter
1 yellow onion, sliced
4 cloves of garlic, sliced
Juice from 2 ½ limes
1 ½ cups of plant milk
½ tsp of salt
Lime and Chili Roasted Chickpeas:
1 ½ cups of cooked/1 can of chickpeas
1 Tbsp extra virgin olive oil
Zest from ½ lime
½ tsp of garlic powder
½ tsp of onion powder
½ tsp of salt
¼ tsp of chili powder
350g of fettuccine pasta
To serve:
Lime slices
Chili flakes
Fresh coriander (optional)
Instructions:
Prepare the ingredients. Soak the cashews in hot water, slice the onion, peel, and slice the garlic. Preheat the oven to 210’C.
In a medium bowl, place cooked and dried chickpeas, extra virgin olive oil, garlic and onion powder, salt, chili powder, and lime zest. Mix very well until all the chickpeas are evenly coated.
Transfer the chickpeas onto a baking tray and place in the oven. Roast them for 20-25 minutes. Toss the chickpeas halfway through the roasting process.
Cook the pasta according to the packaging.
Squeeze lime juice.
In a large frying pan, melt the butter over medium heat. Place the onion and garlic and sauté for 3-4 minutes.
Drain the cashews and place them in the blender jug, Add plant milk, sauteed onion and garlic, lime juice, and salt. Blend until very smooth.
Once the pasta is cooked, rinse it and transfer it to the large pan. Pour the lime Alfredo sauce and mix well until the pasta is evenly coated.
Remove the chickpeas from the oven and assemble the plates.
Serve the pasta topped with lime and chili roasted chickpeas, lime slices, chili flakes, and coriander (optional)
Enjoy!
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