You will need:

200 g linguine pasta
40 g Parmesan cheese
250 ml plant-based food cream or whipped cream
1 tsp Must Umami black garlic paste
20 ml of lemon juice
1 lemon zest
1-2 tbs oil
35 g cashew nuts
chilli paste or powder
salt
up to 10 Must Umami black garlic cloves
dill

Preparation:

Put the pasta in salted boiling water and cook according to the instructions on the package. Carefully strain the “al dente” paste and sprinkle with olive oil and mix.

To make the sauce, heat the oil, food cream and black garlic paste in a pan over medium heat.

Add Parmesan cheese, chopped cashews, lemon juice and lemon zest, and season with chilli, salt and pepper. Let it simmer until the cheese has melted.

Mix the sauce and the pasta together.

Serve with black garlic cloves, cashews and dill.