Creamy Vegan Lemon Pasta
A delightful pasta dish combining the zesty brightness of lemon with a creamy base, perfect for cozy fall dinners.
Ingredients
Pasta
- 12 oz linguine or your favorite pasta Use gluten-free pasta if necessary.
Creamy Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup raw cashews, soaked overnight and drained Can substitute with silken tofu for a nut-free version.
- 1 cup vegetable broth
- 1 large lemon, zest and juice Fresh lemon juice is recommended.
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Nutritional yeast, optional Adds a cheesy flavor.
Instructions
Preparation
- Begin by boiling a large pot of water and adding a generous pinch of salt.
- Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.
Make the Creamy Sauce
- In a blender, combine the soaked cashews, vegetable broth, garlic, lemon zest, and lemon juice.
- Blend until smooth and creamy, adding reserved pasta water as needed to reach the desired consistency.
Combine and Serve
- In a large skillet, heat the olive oil over medium heat.
- Add the cooked pasta and then pour the creamy sauce over it. Toss to combine, ensuring each strand of pasta is well-coated.
- Taste and season with salt and pepper. If you like, add nutritional yeast for an extra cheesy flavor.
- Plate the pasta and garnish with fresh parsley. Enjoy your creamy vegan lemon pasta warm!
Notes
Soaking the cashews overnight is crucial for a smooth and creamy sauce. If you're short on time, a quick soak in hot water for an hour works too. Leftover pasta can be stored in an airtight container in the fridge for up to three days. When reheating, you may need to add a splash of water or broth to loosen the sauce. Consider adding elements like mushrooms or spinach for extra flavor and nutrition.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 3gSodium: 300mgFiber: 6gSugar: 2g
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