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Creamy Lemon Pasta Recipe

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4.1 from 13 reviews

This creamy lemon pasta features a luscious cashew-based sauce blended with fresh lemon zest, juice, and garlic, delivering a vibrant and tangy vegan dish. Tossed with perfectly cooked pasta and finished with vegan parmesan and fresh parsley, it’s a delightful plant-based meal that’s quick, easy, and full of flavor.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Cashew Cream Sauce

  • 1 cup (240g) raw cashews
  • 1 cup (240ml) vegan unsweetened milk (soya, almond, or oat)
  • 1/2 tsp salt
  • 3 tbsp vegan butter
  • 6 garlic cloves, finely chopped or minced
  • Zest of 1 lemon
  • Juice of 1 lemon (approx. 4 tbsp)
  • Half a lemon sliced
  • 1 cup (240ml) reserved pasta water
  • Salt and cracked black pepper, to taste

Pasta

  • 14 oz (400g) pasta of choice

Toppings

  • Vegan parmesan
  • Fresh parsley, chopped (optional)
  • Chili flakes (optional for serving)

Instructions

  1. Make Cashew Cream: Place the cashews, vegan milk, and salt in a high-speed blender and blend until completely smooth. If you don’t have a high-speed blender, soak cashews in boiled water for 30 minutes until softened, then drain and blend until creamy.
  2. Cook Pasta: Bring a large pot of water to a boil and cook the pasta according to the package instructions, about 10 minutes or until al dente. Ensure there is plenty of water to allow for reserving 1 cup of pasta water for the sauce.
  3. Prepare Lemon Garlic Butter: While pasta cooks, heat vegan butter in a skillet over medium heat. Add minced garlic and sauté for a few minutes until lightly golden but not burnt. Lower heat if needed to prevent burning.
  4. Add Lemon Elements: Zest one lemon and juice it. Add lemon zest, juice (about 4 tablespoons), and lemon slices to the garlic butter. Reduce heat to low and let the mixture infuse for a few minutes.
  5. Combine Cashew Cream: Stir in the cashew cream to the lemon garlic butter mixture. Use a wooden spoon to press and extract juice from the lemon slices, then remove the slices from the sauce.
  6. Finish Sauce and Pasta: Drain pasta, reserving one cup of pasta water. Add the reserved pasta water to the sauce and stir well. Toss the cooked pasta into the sauce and mix thoroughly until pasta is fully coated. If the sauce is too thick, add more pasta water to reach desired consistency. Season with salt and cracked black pepper to taste.
  7. Serve: Plate the pasta and top with vegan parmesan, fresh parsley, and chili flakes if using. Serve immediately and enjoy!

Notes

  • For a smoother cashew cream, soak cashews overnight or use a high-speed blender.
  • Adjust lemon juice quantity depending on how tangy you prefer the sauce.
  • Pasta water is essential for emulsifying the sauce and giving it a silky texture.
  • Use gluten-free pasta if you want the recipe to be gluten free.
  • Vegan parmesan can be store-bought or homemade cashew parmesan.
  • Be careful not to burn the garlic to avoid bitterness in the sauce.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://recipesvibe.com/creamy-lemon-pasta-recipe/