vegan lemon pasta

A pasta that screams spring: Pasta Al Limone! Our vegan take doesn’t skimp on lemony, cheesy flavor or mega creamy texture. Just 10 ingredients and simple methods required!

Vegan Pasta Al Limone

raw cashews

lemon

lemon juice

garlic powder

garlic,

tsp chickpea miso

yeast

tsp sea salt

olive oil

water

vegan parmesan cheese ((or store-bought))

Water ((for boiling))

Salt ((for seasoning water))

dry pasta

Red pepper flakes

parsley

Vegan parmesan cheese

Soak cashews in very hot water for 30 minutes, uncovered.

In the meantime, add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s al dente recommendation.

While pasta cooks, blend soaked cashews, lemon zest, lemon juice, garlic powder, garlic clove, chickpea miso, nutritional yeast, salt, and olive oil with 1 cup (240 ml) water (amount as recipe is written // adjust if altering batch size) until completely smooth — about 1 minute.  Sauce should be somewhat thin and watery, like the texture of non-dairy milk. It should taste quite tart from the lemon juice, and savory from the garlic powder. If it seems too tart, don’t worry! It will balance out once it’s on the pasta. Adjust to taste by adding more lemon juice for brightness, or nutritional yeast for a more savory cheesy flavor.

Transfer sauce to a large shallow pan, such as a Dutch oven or rimmed skillet (at least 10 inches in diameter and 3 inches deep). Test pasta for doneness. It should be just a little firmer than you want it to be, as it will finish cooking in the sauce.

Carefully scoop out about 1 cup (240 ml) of the pasta water (amount as recipe is written // adjust if altering batch size) to reserve for thinning the sauce. Then drain pasta.

Off the heat, add 1/2 cup (120 ml) pasta water (amount as recipe is written // adjust if altering batch size) to the sauce and whisk to combine. Add drained pasta to sauce.

Turn heat to medium low and begin stirring and tossing the pasta in the sauce. It will seem watery and loose, but don’t worry! After 3-5 minutes, the sauce will thicken and begin clinging to the pasta. Stir until the sauce fully coats the pasta.

Add vegan parmesan and give the pasta one final toss. If sauce appears too thick, add some of the remaining pasta water until you reach the desired consistency. Serve immediately and garnish with red pepper flakes, parsley, and more vegan parmesan, if desired.

Best when fresh. Leftovers will keep up to 5 days in the refrigerator. Reheat in the microwave or in a skillet with a splash of non-dairy milk to bring back the sauciness! Not freezer friendly.

This Creamy Vegan Lemon Pasta is full of bright citrus flavor &amp; packed with spring veggies for a wholesome &amp; refreshing meal that's Dairy-Free &amp; Gluten-Free.

Creamy Vegan Lemon Pasta with Spring Vegetables

(82 g) pine nuts*

garlic

italian seasoning

red pepper flakes (Optional)

lemons

lemon;

salt

(120 ml) water

(225 g) regular or gluten-free pasta

extra virgin olive oil

(135 g) frozen peas*

cremini mushrooms, sliced;

Fresh chives, for garnish (Optional)

Prep the Pasta

bring a large pot of salted water to a boil; once boiling, add the pasta and cook until al dente, according to the package instructions.

Make the Sauce

in the meantime, add the pine nuts, garlic, nutritional yeast, italian seasoning, red pepper, lemon juice, lemon zest, salt, and water to a high-speed or bullet blender. Process for 60 seconds, until smooth and creamy.

Sauté the Veggies

heat a large sauté pan with a lid over medium-high. Add the oil or butter once warm; for oil-free, use 1/4 cup of water instead. Add the chard stems to the pan and cook for 3 to 5 minutes, until translucent. Reduce the heat to medium-low and add the garlic, mushrooms, and a pinch of salt to the pan; sauté for 1 minute, then cover and let steam for another minute. Remove the lid from the pot and add the frozen peas; once they have thawed, add 1/4 cup of water to the pan along with the swiss chard leaves. Cover again and steam until the chard is tender, 2 to 3 minutes. There will be leftover water at the bottom of the pan, but this is okay.

Add the Pasta

to the pan along with the Lemon Cream Sauce and mix until well-combined; if there&#8217;s any extra liquid at the bottom of the pan, let the pasta sit for 2 to 5 minutes until it is absorbed. Season with salt to taste, then divide onto serving plates, top with fresh chives, and serve.

I made this after you showed it in your Youtube video, &amp; WOW was it delicious! Can't wait to make it again!

-Madi xo

This was delicious. I used what I had available so I skimmed the top of a can of coconut milk instead of using nuts. I'm loving these pantry recipes during this time of COVID 19. My family loves the chocolate oatmeal banana bread muffins too. Thanks!

You've done it again - another amazing recipe. This one will be on the regular rotation!

I used Trader Joe’s Risoni instead of pasta and cashews sans mushrooms and it was still divine! Thank you so much for posting such easy and delicious recipes!

I love it! We've been trying to cook more seasonally and this is perfect. I have a nut allergy, and my partner claims he can taste coconut in anything, so I've been using steamed cauliflower as a base for sauces lately-- it's a great way to get in even more veggies!

This is DELICIOUS. I seriously love every recipe of yours I’ve made! I didn’t have pine nuts, cashews, OR coconut milk (who am I), so I used oat milk plus some pasta water for thickening, and it actually worked really well. 100% will be making this again! Thanks :))

This is delicious! I can’t believe how good the cream sauce tastes, without any dairy. I followed the recipe exactly (you got me to buy nutritional yeast) and I will definitely make it again. The sauce ingredients will now always be in my pantry, so I can make this with whatever vegetables show up in our CSA box.

Yup, was great, even with many changes due to the fact that I don't eat garlic and that I wanted to add many different vegetables! To be honest, it's the lemon sauce that makes all the difference here, in my opinion. I had never tried that (I rarely use our blender to make savory things) and it's a blast. I might put less lemon next time but it was already delicious as it was. Thank you for the recipe!

This Vegan Lemon Ricotta Pasta is creamy, cozy, and made with only 9 wholesome ingredients! A perfect one-pot entree for busy weeknights or date night.

Vegan Lemon Ricotta Pasta

(225-340 g) gluten-free or regular pasta of choice*

(200 g) extra firm-tofu, roughly torn into chunks

(75 g) raw cashews,

garlic garlic powder

mellow white miso paste (optional, but recommended)

arrowroot powder

sea salt,

Optional toppings: chili flakes, fresh herbs, and/or black pepper

Cook the Pasta

Bring a large pot of salted water to a boil. Once boiling, cook the pasta to al dente, according to the package instructions. Reserve 1 cup of the pasta water and drain the pasta, but do not rinse.

Make the Ricotta

In the meantime, add the tofu, cashews, garlic, lemon juice, nutritional yeast, miso paste, and salt to a food processor. Process until smooth and creamy &#8211; about 60 seconds &#8211; to form the dairy-free ricotta.

Once you have drained the pasta, return the pot to the stove over medium-low heat. Add 3/4 cup of the reserved pasta water to the pot along with the arrowroot powder; quickly and rapidly whisk the powder into the sauce until no clumps remain. Then, add the ricotta and mix until evenly incorporated; if the sauce is too thick for your liking, add the additional 1/4 cup of pasta water. Simmer for 3-5 minutes, until slightly thickened.

Serve

Add the lemon zest to the pot and mix into the sauce, then add the pasta and fold into the sauce. Add more salt to taste, if necessary. Mix until all of the pasta is evenly coated, then divide onto serving plates and top as desired. Serve warm; leftovers will keep in the fridge for up to 3 days, but the sauce will thicken once refrigerated.

I think I'll make this for my special Saturday night dinner.  Though, I am going to make it with steamed broccoli &amp; cauliflower and fresh basil/ parsley. Pasta is my kryptonite, I love it, and could eat it every night, but I am trying to cut down on carbs as the quarantine has added extra pounds on me.

Made this for myself and my roommates tonight. It was so good! Added freshly chopped basil and a good amount of cracked pepper. Definitely going to continue making this!

Great recipe! I switched out the cashews with a 2 part rice milk, 1 part olive oil mixture and it came together really well. Also added a few more cloves of garlic and some spinach. Super tasty, and surprisingly tart from the lemon.

I just made this recipe and I am BLOWN AWAY. So rich and creamy, with the perfect tang from the lemon juice and zest. Ultimate comfort meal and satiation. It was my first time using soaked cashews and I am a total convert now. I used whole wheat fusilli and added peas, spinach and tomatoes along with an extra clove of garlic and lots of black pepper. It totally exceeded my expectations and is 10/10. Will definitely be making this again!

This was incredibly delicious! Creamy, flavorful, and so easy to make :) Will definitely be making again!

A delicious pasta dish with a garlicky lemon white bean sauce served alongside roasted asparagus. It comes together easily - perfect for a weeknight dinner. Dairy free and vegan!

Creamy Vegan White Sauce Pasta

asparagus

salt/pepper (to taste)

ziti (or pasta noodles

olive oil (or 2 tablespoons vegetable broth)

yellow onion (diced)

(15 oz) cannellini beans

low-sodium vegetable broth (plus extra to thin, if needed)

salt (or

black pepper (optional)

parsley (to garnish)

lemon (to garnish)

Preheat your oven to 425°F and bring a big pot of water to a boil.

Trim off the woody bottoms of the asparagus. Toss the asparagus with oil, salt and pepper.

Spread the asparagus out on a rimmed baking sheet in one even layer. Roast for 15 to 20 minutes until tender and starting to brown.

Meanwhile, cook the ziti (or pasta of choice) according to package directions in well salted water.

While the pasta is cooking and the asparagus is roasting, make the sauce.

In a small skillet, heat 2 teaspoons of oil (or 2 tablespoons of vegetable broth) over medium-high heat. Sauté the diced onion for 4 to 5 minutes until soft and translucent. Add the minced garlic and sauté another 1 to 2 minutes.

Combine the beans, onion/garlic mixture, vegetable broth, lemon juice, and salt in a high speed blender and purée until smooth. Add a little more broth (or some of the pasta water) to thin if needed.

To serve, combine the ziti and sauce and serve the asparagus either on the side or mixed in with the noodles.

Garnish with extra lemon zest, parsley, and an extra squeeze of fresh lemon, if desired.

Sunny days call for this Lemon Asparagus Pasta. Made with spaghetti and fresh asparagus in a lemon cream sauce, it’s an easy, yet elegant meal that’s perfect for spring and summer.

Lemon Asparagus Pasta

spaghetti (or other noodle)

garlic (minced)

all purpose flour

unsweetened, unflavored cashew or almond milk

black pepper

lemons zest and juice

red pepper (optional)

vegan parmesan cheese (optional)

Cook the spaghetti in a large pot of salted water according to package instructions.

Drop the chopped asparagus into the water for the last minute of cooking.

Drain, reserving about 1/2 cup of the pasta water.

In a large skillet (or the same pot the pasta cooked in), warm the olive oil over medium heat. Add the garlic and sauté for 1 minute.

Sprinkle the flour on top of the oil and whisk until smooth.

Slowly pour in the cashew milk, a little at a time, and whisk constantly until smooth. Once you&#39;ve added all the milk, increase the heat to medium-high and bring the sauce to a simmer. Cook for 2-5 minutes, until it thickens somewhat.

Remove the pan from heat and stir in the salt, black pepper, lemon zest and juice, crushed red pepper and chopped parsley. Also stir in the vegan parmesan cheese, if using.

Now add the drained pasta and asparagus to the skillet and toss with the sauce until the noodles are well coated. If needed, stir in some of the reserved pasta water until a desired consistency is reached.

Serve with additional fresh parsley and more parmesan cheese, if desired. Enjoy!

Delicious!  Easy, too.  Light and refreshing.  Perfect spring dish.  I had soy milk so that's what I used and it came out great!

Loved this recipe. It’s a 10! Thank you, Nora!

Oh my goodness, this is so incredibly delicious! I made it for the first time a few nights ago and followed the recipe exactly. It's absolutely perfect as it is written. Even my husband, who is a little picky with food, loved it. Thank you, Nora!! I will be making this many times in the near future since my whole family loves it... the picky teenagers also loved it!  I've never been disappointed by any of your recipes and will continue to come to your website every day. Thanks so much again. You are very much appreciated!

Oh man, this was delicious!  It was such a great dish to serve while we were hosting company!  The sauce was so creamy, and I loved the bright, fresh flavor of the lemon!  I used frozen asparagus spears because it was what I had - as well as half a bag of frozen peas - and I also cooked chicken for my non-vegan family members to add to it.  This is going in the regular rotation this summer!

Absolutely delicious. This is a beautiful company dish. Thanks!

With a no-cook, bright, intensely lemony sauce and the sweetness of basil, this creamy vegan lemon pasta is sublime. It needs six ingredients and just 15 minutes, which makes it the perfect weeknight pasta dinner.

Vegan Lemon Pasta with Basil

spaghetti ((thin spaghetti is preferred.

lemon zest

vegan parmesan cheese

vegan mayo

Salt and black pepper

basil leaves ((roughly torn))

Cook the pasta:

Bring a large pot of salted water to boil. Cook spaghetti until al dente. Strain pasta but reserve 1/2 cup of the pasta cooking water.

Make the lemon sauce:

As the pasta is cooking, whisk together the lemon juice, olive oil, vegan parmesan, vegan mayo, salt and ground black pepper in a large bowl until smooth and creamy.

Put the pasta together:

Add the cooked pasta to the sauce along with the reserved ½ cup of pasta water. Use a pair of tongs to mix the pasta into the sauce, Check seasoning and add more salt if needed.

Serve:

Add the torn basil leaves to the pasta and toss to mix. Serve the pasta with more vegan parmesan on the side.

I don't know why, but I was a little skeptical of this recipe.  Maybe I was worried that a no-cook sauce would be good . . . anyway, I am here to say it was delicious.  I was so pleased with it and my family woofed it down.  There were no leftovers and that is a sign that everyone thought it was great.  I am a recent vegan and I was just floored by how creamy and velvety the sauce was.  Thanks for this recipe.  I'll have it on regular rotation - especially on weeknights when I have to put something on the table fast.

Hi is the cashew parm necessary? I am allergic to coconut soy and nuts, do you know of any other substitute for the cashew parm?

This has become a favorite for me!! I made it two days in a row now and want more. So glad I stumbled on your page.

I made this last night, and it was a hit! Thank you for this easy yet yummy, lemony recipe☺️

I made this tonight and it was good. I was worried when I made the sauce cause of the strong lemon taste but when I added it to the pasta and added the 1/2 cup of water it absorbed into the pasta. I'll make this again. Nice to change it things up.

Top 6 vegan lemon pasta recipes from across the web

The most viewed vegan lemon pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Pasta Al Limone

Creamy Vegan Lemon Pasta with Sprin...

Vegan Lemon Ricotta Pasta

Creamy Vegan White Sauce Pasta

Lemon Asparagus Pasta

Vegan Lemon Pasta with Basil

Top 6 vegan lemon pasta recipes from across the web

The most viewed vegan lemon pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pasta Al Limone

Creamy Vegan Lemon Pasta with Sprin...

Vegan Lemon Ricotta Pasta

Creamy Vegan White Sauce Pasta

Lemon Asparagus Pasta

Vegan Lemon Pasta with Basil

The most viewed vegan lemon pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine