Easy Lemon Piccata

Submitted by food

"A vegan dish adapted from lemon chicken piccata."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 lb spaghetti
• 3 tablespoons light olive oil
• 3 garlic cloves, minced
• 1⁄4 cup diced shallot
• 2 cups vegetable broth
• 1 lemon, juice of
• 1⁄2 cup roasted salted cashews
• 1⁄2 cup water
• 1⁄4 cup capers, drained
• 2 tablespoons chopped fresh parsley leaves

directions

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. In a high speed blender, blend 1/2 cup water with 1/2 cup roasted salted cashews until smooth (2 x batter button on Blendtec) and set asside.
3. Warm 3 tablespoons olive oil in a large skillet over medium high heat.
4. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
5. Stir in vegetable broth and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
6. Gradually whisk in cashew cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
7. Serve immediately with pasta and chicken, garnished with parsley, if desired.