Melt the butter in a large pan over medium-high heat.
Once it begins to bubble, add the garlic.
Cook for 3 – 5 minutes until fragrant.
Add the heavy cream, salt, minced onion, onion powder, cracked black pepper, lemon juice, and zest, and cook for another 1 – 2 minutes.
Add the parmesan cheese, constantly stir to allow even melting, and bring the mixture to a light boil.
Allow the sauce to reduce on medium-low heat and thicken for 5 minutes.
Prior to making the sauce or during, prepare the long fusilli pasta according to the instructions on the package in a large pot.
Rinse and strain, saving ¼ - ½ cup of the pasta water.
Transfer the pasta into the large pan with the sauce, add the amount of pasta water desired, and mix thoroughly to combine.
Add in the Sante Nuts Chipotle Almonds and chopped basil, and mix to combine.
Serve the pasta with fresh basil leaves and enjoy!
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Notes
Notes If you have an herb or ghee butter, use it! It’ll be delicious. You can substitute ALL of the dairies in this recipe for your favorite vegan options- be sure to use slightly less plant-based milk and add extra nutritional yeast to bring out that cheesy flavor! Customize this pasta by adding some of your favourite roasted vegetables or adding a protein option, it’s endless! Swap the long fusilli for your preferred pasta shape OR use gluten-free pasta! Store the pasta in the fridge for 5 – 7 days, and reheat to serve!