Herb Pasta – Variation
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 table spoons 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 package.
In a large metal bowl whisk together all the ingredients with the exception of cheese. Just about 2 minutes from the pasta being done, place bowl over pasta pot and whisk to warm sauce. You want it warm not hot, whisk over water for no more that 2 minutes.
Drain pasta and place pasta in sauce bowl and toss to coat. Next add cheese and toss again and serve.