Creamy Lemon Basil Pasta

veganyackattack.com

Margie

Whole Foods, plant based, vegan, no oil.

subheading: For the sauce:

¾ cup (100 g) raw cashews

1 cup (245 ml) water

½ cup (13 g) basil leaves, packed

¼ cup (60 ml) lemon juice, plus ½ teaspoon lemon zest

1 clove garlic

½ to ¾ teaspoon sea salt, or to taste

¼ teaspoon black pepper

3 cups (300 g) dried pasta, I used casarecce

subheading: For the roasted toppings:

15.5-ounce (439 g) can chickpeas, drained and rinsed

2 teaspoons olive, avocado, or safflower oil

1 teaspoon smoked paprika

1 teaspoon onion powder

½ teaspoon sea salt

½ teaspoon dried parsley

⅛ teaspoon cayenne pepper, or to taste

1-pound (454 g) fresh tomatoes

1 ½ cups (200 g) corn kernels

½-pound (227 g) broccolini

1 tablespoon (15 ml) lemon juice

Spray cooking oil

Directions at veganyackattack.com

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