Vegan Pasta with Lemon Cream Sauce

Vegan Pasta with Lemon Cream Sauce

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.

5 from 1 vote

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 445kcal

Author: Sarah McMinn

Ingredients

Vegan Lemon Pasta

12 ounces spaghetti noodles
¼ cup + 2 tbsp. Bari Lemon Infused Olive Oil, divided
3 cloves garlic, minced
1 lemon, zested
Cashew Cream, recipe follows
½ cup vegan parmesan
2-3 tablespoons Italian parsley chopped
salt and pepper to taste

Cashew Cream

½ cup raw cashews
½ cup water
1 tbsp. lemon juice
¼ tsp. salt

US Customary - Metric

Instructions

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 ¼ 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 ¼ 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.

Notes

Serving and Storing - 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.

Variations - Want gluten-free? Just swap out the spaghetti for your gluten-free pasta of choice. This is my favorite brand of gluten-free pasta.

Recipe Tip - If you don’t have a high-powered blender, soak the cashews in water for 6 hours prior to using. When ready, drain and rinse the cashews and blend them together in a food processor. They won’t be quite as smooth but it should work.

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