Are you looking for a quick, simple vegan pasta recipe to impress your non-vegan friends? Well, here it is, vegan pasta al limone! After making this recipe, you will feel like a gourmet chef but don’t worry; it only takes 30 minutes to make! This recipe is perfect for those busy and tiring weeknights or those days when you don’t want to spend hours on a meal. So let’s get cooking!
Before jumping right into cooking this lemon pasta recipe, we recommend an optional step to make this dish even more luxurious and creamy. You can let the cashews soak in hot water for 30 minutes to an hour to allow them to soften so they blend to the perfect silky texture. This additional step is especially suggested if you don’t have a high-speed blender. Next, begin boiling water and salt together in preparation to cook your pasta. Once you have that ready, we can start working on the creamy and lemony sauce. This step is very simple. All you have to do is put the sauce ingredients into the blender and blend until smooth!
We use lemon juice and grated lemon zest for, of course, lemon flavor. Cashews are used to make the sauce super creamy. Fresh garlic and garlic powder add a burst of flavor. Nutritional yeast replaces the usual parmesan cheese, adding a unique cheesy taste. The miso paste gives this dish the perfect level of saltiness to balance the tartness of the lemon. Finally, olive oil helps the sauce emulsify and gives it a satisfying smooth texture.
Once the water gets boiling, add your pasta. We used bucatini in the photo, but any dried or fresh pasta will work. We have tried penne, spaghetti, and bowtie. We love trying new pasta shapes each time we make this pasta al limone recipe because the sauce coats them all differently. It gives this dish a new and exciting experience every time we eat it! You can even use gluten-free, whole wheat, or chickpea noodles to fit your dietary preferences. When cooking your pasta of choice, be sure to make it al dente because the pasta will continue to cook when you combine it with the sauce in the final step.
Pasta al limone is a classic Italian pasta dish with a creamy lemon sauce. The lemon sauce is usually made with lemon juice and zest, heavy cream or butter, and parmesan cheese; however, we used cashews and nutritional yeast to recreate this wonderfully bright sauce in our vegan twist. Pasta al limone is usually topped with parsley, basil, and sometimes red pepper flakes. We used green peas, but other delicious options are broccoli, zucchini, or asparagus. Nonetheless, this simply delicious meal can be ready in 30 minutes.
Vegan Pasta Al LimoneCourse: DinnerCuisine: Gluten-Free, Vegan
1/3 cup raw cashews
1 Tbsp lemon zest
3 Tbsp lemon juice
1 1/2 tsp garlic powder
2 garlic cloves
1 tsp white miso
2 1/2 Tbsp nutritional yeast
1/2 tsp sea salt
2 Tbsp olive oil
1 cup water
1 Tbsp salt (optional)
12 oz. of dry pasta
- Garnish (optional)
Red pepper flakes
Frozen green peas
- Add water and about 1 Tbsp salt to a large pot; you can adjust both amounts when changing the serving size. Bring the water to a boil. Once boiling, add pasta and cook until al dente.
- Add all sauce ingredients into a blender and blend until smooth, roughly 1 minute. It will taste tart; that’s what we want; it’ll balance out with the pasta.
- Check the pasta; it should be just a little firmer than you want it. The pasta will finish cooking in the sauce. Scoop 1 cup of pasta water and set aside.
- Drain pasta and set aside. Use a new pot or turn off the heat and use the pot you used to cook the pasta. Pour the sauce and 1/2 cup of reserved pasta water into the pot and stir until combined
- Turn the heat to medium-low and toss the pasta into the sauce. After 3 – 5 minutes, the sauce will thicken and stick to the pasta. Add more reserved pasta water if the sauce seems too thick.
- If you plan to use frozen green peas, submerge them in water in a bowl, and cook them for 1 minute in the microwave.
- Serve immediately and top with nutritional yeast, red pepper flakes, and green peas.