Updated: Aug 28, 2021
Here is a recipe from 2011 I updated the other night for dinner. I removed the cow dairy and the eggs. I did try it with zucchini noodles but it really needs the starch from traditional pasta to bind it and make it more creamy - Enjoy
1 lb of pasta of choice
1/3 cup of aquafaba
1/2 cup Cashew Cream
1/4 cup of each fresh chopped chervil, chives, and Italian parsley stems removed
2 tablespoons of each fresh chopped thyme, sage, and tarragon
1 teaspoon lemon zest
1/2 cup of fresh grated sheep Romano
salt and pepper to taste
Prepare pasta as directed on the package.
In a large metal, bowl whisks together all the ingredients with the exception of cheese. Just about 2 minutes from the pasta being done, place the bowl over the pasta pot and whisk to warm the sauce. You want it warm, not hot, whisk over water for no more than 2 minutes.
Drain pasta and place pasta in a sauce bowl and toss to coat. Next, add cheese and toss again and serve.