Super creamy vegan pasta with cashews, lemon, zucchini and capers 🙈🌿

Soak the cashew nuts. The more the better (I left them for 3 hours) but at least 15 minutes. Then put them in a blender cup with a splash of the soaking water, a splash of oat milk, juice of half a lemon, salt and pepper and blend until you get an omega cream. It can also be a little more liquid, the liquid will evaporate during cooking.

In the meantime, cook the zucchini in a frying pan for about 20 minutes in the way you like it best. I do it with a splash of olive oil over high heat, then I lower the heat and add half a cup of water and cover. And I keep repeating until they are cooked but do not fall apart completely.

While I am cooking the water, for all creamy pastas it is better to cook it in little water. This will cause the starch to remain in less water and everything will be creamier.

When the zucchini is done add to the pan the cashew sauce, the capers and let it cook over low heat for a few minutes until you like the consistency (more creamy/liquid or thicker) add the grated lemon peel once the fire is off. Add the pasta and always keep a cup of the cooking water in case you want to dilute the sauce a little.