Lemon Pasta Alfredo (Vegan)

• 4 quarts water
• 1 pound pasta your favorite vegan
• 1/8 cup extra-virgin olive oil
• 2 garlic cloves minced
• 8 ounces frozen green peas
• 1 juice lemon
• 2 cups cream cashew
• 1 tablespoon vegan Parmesan cheese
• 1 teaspoon lemon zest
• 1/2 teaspoon granulated onion
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/4 teaspoon crushed red pepper
• 1 cup pasta water
• salt
• pepper

1. Bring water to a boil, and add your pasta. Cook for 8-10 minutes, depending on the texture of pasta you like. When done, reserve 1 c. of pasta water in a bowl. Then drain pasta. Do not rinse
2. While pasta is cooking, add olive oil to a heated saucepan. Add garlic and cooked until browned
3. Add frozen peas and lemon juice. Saute until peas are tender.
4. Stir in cashew cream, cheese, lemon zest, granulated onion, oregano, thyme and crushed red pepper. Bring to a boil, then simmer for 10 minutes
5. After 10 minutes, the sauce will become thick. Remove saucepan from heat. Add 1 c. of reserved pasta water to thin the sauce. Add salt and pepper to taste
6. Pour pasta into sauce and toss until pasta is well-coasted. Serve

water, pasta, extravirgin olive oil, garlic, green peas, lemon, cream cashew, parmesan cheese, lemon zest, onion, oregano, thyme, red pepper, pasta water, salt, pepper

Taken from www.yummly.com/recipe/Lemon-Pasta-Alfredo-_Vegan_-1661129 (may not work)