You know those days when you’re really in the mood for something indulgent? Every once in a while I’ll have a day where I want something super rich and satisfying. This linguine with lemon basil cream sauce is so decedent and delicious. To be honest, it is one of my most favorite recipes I’ve ever created.
When I made this dish it was a gorgeous weekend summer day. Lunch time rolled around and I was starving. I knew I wanted to make something extra special. Lemon seemed so fitting for such a sunny day, and the sourness really cuts through the creaminess of the cashews in a divine way. The fresh black pepper garnish not only adds a pretty color on top, it gives the cream sauce the perfect amount of kick to slightly spice up the dish without the need for anything else.
When you enjoy this linguine you’ll feel like you’re having the most indulgent, creamy, alfredo type sauce, but I promise you won’t miss the cheese or dairy at all. The sauce is so rich it feels like you’re having a meal at a fancy restaurant, minus the big bill. The flavors of the linguine with lemon basil cream sauce are perfectly balanced, and I can’t wait for you to give it a try!
When I made this dish it was a gorgeous weekend summer day. Lunch time rolled around and I was starving. I knew I wanted to make something extra special. Lemon seemed so fitting for such a sunny day, and the sourness really cuts through the creaminess of the cashews in a divine way. The fresh black pepper garnish not only adds a pretty color on top, it gives the cream sauce the perfect amount of kick to slightly spice up the dish without the need for anything else.
When you enjoy this linguine you’ll feel like you’re having the most indulgent, creamy, alfredo type sauce, but I promise you won’t miss the cheese or dairy at all. The sauce is so rich it feels like you’re having a meal at a fancy restaurant, minus the big bill. The flavors of the linguine with lemon basil cream sauce are perfectly balanced, and I can’t wait for you to give it a try!
Ingredients:
½ cup raw cashews
1 cup water
¼ cup basil, whole leaves
2 cloves garlic, peeled
3 Tbsp. lemon juice, or juice of one lemon
¼ cup extra virgin olive oil
1 tsp. sea salt
½ tsp. white pepper
1 box (8oz or 226g) linguine (I used De Boles Organic Linguine made with Jerusalem Artichoke Inulin)
Garnish
Fresh ground black pepper (optional)
Sprig of basil (optional)
Directions:
Start your pasta water.
While you’re waiting for the water to boil, to a high speed blender add cashews, water, basil, and garlic. Blend into a smooth, creamy consistency, approximately 1 minute.
Poor the cashew cream into a medium size pot over medium heat. Add the lemon juice, olive oil, salt and pepper, stir. When the cream sauce starts to bubble turn the heat down to low, keep warm and stir occasionally.
Meanwhile cook your linguine according to package instructions. When the linguine is al dente, add it to the sauce and toss gently. The sauce will thicken and make a nice creamy coating on the pasta.
Garnish with fresh ground black pepper and a sprig of basil.
½ cup raw cashews
1 cup water
¼ cup basil, whole leaves
2 cloves garlic, peeled
3 Tbsp. lemon juice, or juice of one lemon
¼ cup extra virgin olive oil
1 tsp. sea salt
½ tsp. white pepper
1 box (8oz or 226g) linguine (I used De Boles Organic Linguine made with Jerusalem Artichoke Inulin)
Garnish
Fresh ground black pepper (optional)
Sprig of basil (optional)
Directions:
Start your pasta water.
While you’re waiting for the water to boil, to a high speed blender add cashews, water, basil, and garlic. Blend into a smooth, creamy consistency, approximately 1 minute.
Poor the cashew cream into a medium size pot over medium heat. Add the lemon juice, olive oil, salt and pepper, stir. When the cream sauce starts to bubble turn the heat down to low, keep warm and stir occasionally.
Meanwhile cook your linguine according to package instructions. When the linguine is al dente, add it to the sauce and toss gently. The sauce will thicken and make a nice creamy coating on the pasta.
Garnish with fresh ground black pepper and a sprig of basil.
Spotlight Video:
Allow all the good to soak in as you listen to these ultra-relaxing crystal bowls. Close your eyes and get into it, super de-stressing.
Great things ARE headed your way!
Great things ARE headed your way!
*Special Note:
This past week, while taking the week off I did a lot of reflecting on the direction I want to take this blog. After much internal debate, I’ve decided to do a onetime per week posting, that I hope you’ll find enriching and of great value. Posting more than once per week, for me can sometimes lead to creativity burn out.
Personally from the readers’ perspective, some of my favorite bloggers post once per week, and I find that to be an ideal balance. I look forward to that day every week when I can visit their site and learn great new information. When the posts are more frequent than that I find it hard to keep up and I tend to get lost in information overload. There are many great ways of running a website that work well for different reasons, but I hope you’ll find this to be a good balance for you as well. Your support has meant a great deal to me and I thank you from the bottom of my heart.
I’m still planning on taking next week off for vacation. We are going to be visiting with family and soaking up the last of summer before the glorious fall begins, a wonderful time of year. I am beyond excited to share with you some new fall recipes and ideas!
Stay tuned… see you again Tuesday, August 27th!
With love, gratitude, and peaceful vibes,
Wendy Irene
Personally from the readers’ perspective, some of my favorite bloggers post once per week, and I find that to be an ideal balance. I look forward to that day every week when I can visit their site and learn great new information. When the posts are more frequent than that I find it hard to keep up and I tend to get lost in information overload. There are many great ways of running a website that work well for different reasons, but I hope you’ll find this to be a good balance for you as well. Your support has meant a great deal to me and I thank you from the bottom of my heart.
I’m still planning on taking next week off for vacation. We are going to be visiting with family and soaking up the last of summer before the glorious fall begins, a wonderful time of year. I am beyond excited to share with you some new fall recipes and ideas!
Stay tuned… see you again Tuesday, August 27th!
With love, gratitude, and peaceful vibes,
Wendy Irene
