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Lemon Paprika Pasta by A fast and straightforward weeknight meal that’s so versatile to…

Lemon Paprika Pasta πŸŒΏπŸƒβœ¨by janetsmunchmeals
A fast and straightforward weeknight meal that’s so versatile so as to add in veggies and proteins, or all by itself! The cashew cream sauce is spruced up with candy paprika and vegan cream cheese, topped with chives πŸ˜‹ πŸŒΏπŸƒ
This is really easy and TASTY, prepared in round 30 minutes. Recipe for “Creamy Lemon and Paprika Pasta” under and extra in her weblog put up on πŸŒΏπŸƒ
1/2 lb. pasta
1 cup cashews (boiled in water for 20 min)
2 tsp candy paprika
1 tsp garlic powder
1/2 tsp onion powder
1/eight tsp turmeric
1/four cup vegan cream cheese (used garlic chive taste)
1 cup heat vegetable broth
1 tsp kosher salt
Pepper to style
Juice of 1/2 lemon
Chives and paprika or cayenne for serving

Boil pasta in salted water till al dente. In a separate saucepan on the similar time, boil the cashews. Whereas they’re cooking, collect the opposite sauce substances. When the pasta is completed, drain however reserve 1/four cup pasta cooking water. Drain cashews, add them to a blender together with remaining sauce substances. Add sauce again to scorching pasta. Stir nicely, add little bit of pasta water just a little at a time if desired, to skinny the sauce. Serve, prime with chives and paprika or cayenne if desired.

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