This is a sponsored post written by me on behalf of Bari Olive Oil Co. All opinions are 100% mine.
Who could go for a big bowl of pasta right about now?
With winter so close to being over and spring right on its heels, I figured it was time to transition the two seasons into one glorious plate of lemon cream pasta. I typically think of creamy pasta as a fall and winter food. It’s warm, cozy, and comforting. But the zest of this lemon cream sauce is perfect for warmer weather and brighter skies.
This lemon pasta sauce is made with a combination of lemon-infused olive oil, cashew cream, and fresh lemon for an incredibly delectable sauce that no one will believe is vegan.
Let’s take a closer look.
Best Olive Oil for Lemon Pasta
Because this pasta relies on so few ingredients, it is important that we use the highest quality.
For that reason, when choosing olive oil, I turn to Bari Olive Oil Co. Bari Olive Oil Co. is a California-based company that has been making high-quality olive oil for over 80 years.
Bari Olive Oil Co. not only has award-winning premium olive oil. They offer a huge array of products. From flavor-infused oils – I’ve got my eyes on you, Jalapeño Infused Oil to incredible vinegar – um, yes please Blackberry Vanilla Vinegar, to variety gourmet food, gifts, and even olive oil-based skincare products, Bari Olive Oil Co. is your one-stop-shop for ALL your oil and vinegar needs.
This vegan lemon pasta gave me the perfect opportunity to try out one of Bari’s new flavor-infused olive oils: Lemon. The combination of lemon and olive oil is a match made in heaven and is perfect for this easy lemon pasta.
What is Cashew Cream?
Most cream-based pasta sauces are made with heavy cream. I considered going the soy creamer route but I decided I wanted to keep this recipe soy-free. I then thought about adding coconut milk but coconut milk has a distinct flavor that I didn’t want for this pasta dish. So what adds richness and creaminess without changing the flavor?
Cashew cream, my friends!
I got the idea from my Creamy Tomato Soup recipe (a fan favorite!). Not only is cashew cream rich, creamy, and delicious. It can be made with just 3 ingredients (cashews, lemon juice, and salt) and in less than 2 minutes! That’s hard to beat.
How to Make Vegan Lemon Pasta
As I mentioned, this vegan pasta recipe is super simple to make. It can be made in just under 30 minutes with minimal prep.
Step One – Make the Cashew Cream
Begin by making the cashew cream. When it comes to cashew cream, you really should use a high-powered blender. I recommend a Vitamix, which is what I use.
These blenders can be pricy, but my Vitamix is, by far, the most used gadget in my kitchen. Most other blenders are simply not powerful enough to create a cream out of cashews and you’ll end up with gritty cashew cream. However, if you don’t have a high-powered blender, you can soak the cashews for about 6 hours ahead of time and they will blend up fairly well.
With a Vitamix, you can just throw your ingredients into the blender and blend for about 30 seconds until you have a smooth, delicious cream. So easy!
Step Two – Prepare the Pasta
Next, cook the spaghetti in a large pot of boiling water. Boil the pasta for 7-9 minutes, until al dente. Strain the spaghetti through a colander, reserving at least 1 1/2 cup of the pasta cooking liquid. You will need it later!
Step Three – Make the Lemon Cream Sauce
While the pasta cooks heat the lemon-infused olive oil over medium-low heat. Add the garlic and lemon zest and lightly sauté, stirring occasionally, until garlic is fragrant – about 2 minutes. Stir in the cashew cream and remaining 1/4 cup Lemon-Infused Olive Oil, whisking together until the sauce is creamy and emulsified. Whisk in 1 cup of the pasta cooking liquid and bring to a simmer.
Step Four – Finish it up
Once the noodles are al dente, add them to the lemon cream sauce along with the vegan parmesan. You may need to add up to 1/4 cup more pasta cooking liquid if the sauce feels too thick. Stir while adding until your sauce is smooth and creamy. Squeeze the lemon into the pasta and add salt and pepper, to taste.
Can this Pasta be Gluten-Free
Sure! Just swap out the spaghetti for gluten-free spaghetti and you have yourself a gluten-free pasta recipe. This is my favorite brand of gluten-free pasta.
Serving and Storing
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.
More Vegan Pasta Recipes
I am a huge fan of vegan pasta. Here are a few of my favorite recipes:
- Skinny Creamy Garlic Sauce Pasta
- Vegan Pesto Pasta with Sun-Dried Tomatoes
- Creamy Butternut Squash Pasta with Bechamel Sauce
- Penne Pasta with Vegan Vodka Sauce
- Vegan Fettuccini Alfredo
Well, that’s it! Everything you need to make the perfect vegan pasta recipe. Let’s take a look at the recipe card below.
A simple and delicious meal, this Vegan Lemon Pasta with Cashew Cream Sauce can be made in under 30 minutes for the perfect weeknight or special occasion dinner. Serve it with a caesar salad or artisan bread for an impressive Italian feast.
Keyword: Vegan Lemon Pasta
Servings: 6 servings
Calories: 445 kcal
Author: Sarah McMinn
- 1/2 cup raw cashews
- 1/2 cup water
- 1 tbsp. lemon juice
- 1/4 tsp. salt
In a large pot, bring 2 quarts of water to a boil. Once boiling, add the spaghetti noodles. Boil pasta for 7-9 minutes, until al dente. Strain through a colander, reserving 1 cup of the pasta cooking liquid. Do not rinse pasta with water; the starch of the noodles helps bind the sauce to the pasta.
While the pasta is cooking, heat 2 tablespoons of Bari's Lemon Infused Olive Oil over medium heat. Add lemon zest and garlic. Lightly sauté, stirring occasionally, until garlic is fragrant and light brown, about 2 minutes.
Add the cashew cream and the remaining 1/4 cup olive oil. Whisk together until the sauce is creamy and emulsified. Whisk in 1 cup of the pasta cooking liquid and bring to a simmer.
Once the noodles are al dente, add them to the lemon cream sauce along with the vegan parmesan. You may need to add up to 1/4 cup more pasta cooking liquid if the sauce feels too thick. Stir while adding until your sauce is smooth and creamy. Squeeze the lemon into the pasta and add salt and pepper. Taste and adjust seasonings.
Top with fresh parsley, vegan parmesan, and pepper to taste. Serve immediately.
- Serve this vegan lemon pasta immediately with fresh parsley and vegan parmesan. It is best enjoyed with crusty bread, Minestrone Soup, or a vegan caesar salad.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.