I love lemons. Much in the way that Brick loves lamp.
A weird thing though: I love lemon in savory dishes and drinks, but not so much in desserts. Anyone else like this? Anyone? Bueller?
Okay, enough movie references for now. I was craving a lemon recipe the other day and came across a Spaghetti al limone recipe on Smitten Kitchen. It was a decidedly non-vegan recipe. But I had a bunch of cashew ricotta left over from making some Ricotta Potato Rosemary Pizza the other day, and I put it to good use. You could also use cashew cream. Overall, with the Daiya and the cashew cheese, once all melted, it’s so unbelievably creamy. After my first bite, I was like, oh crap, is there real dairy in this? Then I realized I had just made it myself. And I also realized I should be getting more sleep.
Anyway, if you want creamy, lemony goodness, this one is for you. Enjoy!
Spaghetti al Limone
|1 pound spaghetti or linguine
1/4 cup extra virgin olive oil
1/4 cup cashew ricotta (could sub cashew cream)
1/2 cup Daiya Mozarella
Ground black pepper
Small handful fresh basil leaves, shredded
Parmela for serving (if desired)
Cook linguine or spaghetti in well-salted water to al dente. While pasta is cooking, reserve 2 cups pasta cooking water.
While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.
In a large pan, boil together the olive oil, cashew ricotta, lemon zest and 1 cup of the reserved pasta water together for two minutes over high heat, whisking until smooth. Return pasta to pot and add the Daiya and 1/4 cup lemon juice, tossing together. Add more pasta water, 1/4 cup at a time, if you’d like your dish a little looser. Quickly taste a strand of pasta and see if you want to add the remaining lemon juice. Stir in basil and season generously with salt and pepper.