Vegan pasta with lemon topping

Although protein (animal or plant-based) goes great with pasta, the protein-free variant can be delicious too. I created this recipe with lemon, cashew, and vegan parmesan topping. Try this ingredient combination.

Preparation time: 25 minutes
Servings: 2-3

350 g gluten-free pasta
a pinch of salt

Topping ingredients:
¼ cup raw cashews (previously soaked in hot water for 30 minutes)
1 tbsp grated lemon peel
3 tbsp lemon juice
1 tsp garlic powder
½ tsp white miso paste
2 tsp nutritional yeast
½ tsp salt
2 tbsp olive oil
1 cup water
¼ cup vegan parmesan

Serving ingredients:
a pinch of red chili pepper flakes
½ bunch of fresh parsley leaves

1. Cook gluten-free pasta following the packaging instructions. Take the cup of water out of the pot in which pasta was cooked and set it aside.
2. In the meantime, pour all the ingredients (besides vegan parmesan) into a blender and blend until smooth.
3. Mix the mixture with a cup of water in which pasta was cooked, then pour everything in a pot and leave to cook at moderate temperature for 3-5 minutes.
4. Add vegan parmesan and stir everything again, and remove from the heat.
5. Pour the pasta into a bowl, then sprinkle with red chili pepper flakes and parsley leaves.
6. Serve and enjoy.