Vegan Lemon Garlic Pasta (10 Minutes)
This Pasta al Limone is my vegan twist on the classic Italian dish, using cashew cream instead of dairy for a rich, tangy flavor that’s both delicious and plant-based.
If you love this recipe as much as we do, click on the 5-stars below!
Print
Pin
Servings: people
Equipment
- 1 blender
- 1 saucepan
Ingredients
- ½ cup (75 g) cashews
- ⅛ cup (30 ml) olive oil
- 2-4 tablespoon fresh lemon juice
- 2 lemon peel strips *from an organic lemon
- 1 garlic clove
- ½ cup (115 ml) pasta water *reserve a bit more
- pinch of salt
- pasta of choice
You can find detailed step-by step-photos above the recipe card.
Instructions
- Soak the cashews in hot water for about 15 minutes. Then drain and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
- Prepare the zest: To avoid a bitter tasting lemon sauce, use a knife to carefully trim away any remaining white pith (the whiter inner part) on the lemon zest.
- Prepare the sauce: In a high-speed blender combined all the sauce ingredients. Blend until the mixture is completely smooth and creamy.½ cup cashews , ⅛ cup olive oil, 2-4 tablespoon fresh lemon juice, 2 lemon peel strips, 1 garlic clove, ½ cup pasta water, pinch of salt
- Adjust taste and consistency: If the sauce is too thick, add a little more pasta water to reach your desired consistency. Feel free to add more lemon for more tangy flavors, more salt or more garlic.
- Combine pasta and sauce: Transfer the blended sauce to a saucepan (I used the same one I cooked the pasta in but without the pasta in it). Heat over low heat until warmed through, stirring occasionally. Add the pasta, give it a good stir and enjoy!
Video
Notes
- Organic lemon: Choose fresh lemon instead of store-bought lemon juice and make sure that it's an organic one where the zest can be used!
- Get rid of the lemon pith: To avoid a bitter tasting lemon sauce, use a knife to carefully trim away any remaining white pith (the whiter inner part) on the lemon zest.
- Adjust lemon and garlic to taste: Start with the juice of one lemon, then taste and add more if you prefer a tangier flavor. The same accounts for the lemon zest and garlic.
- Drizzle with olive oil: Feel free to drizzle with some additional olive oil shortly before serving.
- Don't overcook the pasta: And finally, please make sure you cook your pasta al-dente ;-)
Nutrition
Serving: 1 portion of sauce without pasta. | Calories: 609kcal | Carbohydrates: 23g | Protein: 12g | Fat: 55g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Sodium: 2341mg | Potassium: 479mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 5mg
All nutritional information is based on third-party calculations and should be considered estimates.
Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!
