Can I make this creamy pasta dish with gluten-free pasta?

Absolutely. Swap the traditional spaghetti with any gluten-free pasta of choice.

Can I add vegetables to the vegan lemon pasta?

Yes! Lighter vegetables, such as asparagus, zucchini, green peas, mushrooms, and kale or spinach pair well with the lighter creamy lemon sauce. If using, add the vegetables to the pan after sautéing the garlic and lemon zest and before adding the cashew cream.

Is this a good meal prep recipe?

The creamy pasta sauce is best when served immediately because it continues to thicken and be absorbed by the pasta as it cools. If you do want to make this recipe for meal prep, we suggest reserving an additional cup of pasta water and adding it as it reheats to help loosen up the sauce and make it extra creamy again.

Creamy Vegan Lemon Pasta (Pasta Al Limone)

Description

This Creamy Vegan Lemon Pasta is a bright and zesty plant-based twist on Pasta Al Limone. A silky cashew cream sauce tossed with fresh lemon, vegan parmesan, lots of garlic, and spaghetti to make the perfect simple pasta recipe.

Ingredients

Cashew cream

⅓ cup raw cashews
⅔ cup water
½ teaspoon salt

Pasta

1 lb spaghetti (or pasta of choice)
6 tablespoons vegan butter
3 cloves garlic, thinly sliced
1–2 tablespoons lemon zest
¼ cup lemon juice
½ cup vegan parmesan cheese
Black pepper, to taste

Equipment

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Instructions

Soak the cashews. Add the cashews to a medium-sized, heatproof bowl and cover with boiling water. Let soak for at least 30 minutes, or up to overnight.
Make the cashew cream. Drain the cashews and add to a high-speed blender with 2/3 cup water and sea salt. Blend until smooth and set aside.
Cook the spaghetti until al dente. Bring a large pot of salted water to a boil. Once at a rolling boil, add the spaghetti and cook until the pasta is al dente.
Begin the lemon pasta sauce. Five minutes before the pasta is done cooking, melt the vegan butter in a large skillet over medium-low heat.
Sauté the garlic and lemon zest. Once the butter is foaming, add the garlic and lemon zest. Cook for 2 minutes, stirring constantly, until fragrant.
Add the cashew cream. Pour the blended cashew cream into the skillet and mix together. Simmer the lemon cream sauce for 1-2 minutes, stirring occasionally.
Add the spaghetti. Using tongs, transfer the cooked pasta directly to the sauce. Add the lemon juice, vegan parmesan cheese, and 1/4 cup of pasta water. Toss everything together until well coated.
Thin with additional pasta water, as needed. Add 3/4 cup more pasta water, 1/4 cup at a time, while tossing the pasta. Once all the pasta water is added, the vegan parmesan should be melted, and the sauce should be glossy and emulsified. Add additional pasta water as needed to thin, but remember that the sauce will thicken a lot as it cools.
Serve. Top generously with black pepper, additional lemon zest, and red pepper flakes, as desired. Enjoy!

Notes

Storage: Leftover pasta will keep for up to 3 days in an airtight container in the refrigerator. The pasta sauce is best when served immediately because it continues to thicken and be absorbed by the pasta as it cools but if you do want to make this recipe for meal prep, we suggest reserving an additional cup of pasta water and adding it as it reheats to help loosen up the sauce and make it extra creamy again.
Freezing: Not recommended.
Adding vegetables: Lighter vegetables, such as asparagus, zucchini, green peas, mushrooms, and kale or spinach, pair well with the lighter creamy lemon sauce. If using, add the vegetables to the pan after sautéing the garlic and lemon zest and before adding the cashew cream.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Entree