Vegan Lemon Pepper Pasta

Tossed in a creamy, but still vegan cashew sauce, this lemon pepper pasta is surprisingly rich, with lots of garlic.

If you’re on the prowl for a meal that’s nourishing, easy to make, and quick enough to toss together at the end of a busy day (i.e., 30 minutes or less), then this Vegan Creamy Garlic Lemon-Pepper Pasta is about to make your wildest plant-based dreams come true.

Not only does it come together in 30 minutes flat, it requires just 8 ingredients (plus s + p). Better yet, you’re bound to have most, if not all, of the ingredients on hand.

This pasta is ultra-creamy with a captivating zesty, garlicky, and peppery bite. The sauce is made with cauliflower, raw cashews, plant-based milk, oodles of garlic, big pinches of pepper, and a few squeezes of fresh lemon juice.

And it’s out. of. this. world.

Serve this silky pasta to hippy-dippy, tree-hugging vegans or meat lovers with big, bold appetites. It’s a crowd-pleaser that knows no bounds and leaves no appetites unsatiated.

Click here for the instructions.

Vegan Lemon Pepper Pasta

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• Author: Ashley Melillo
• Total Time: 30 minutes
• Yield: Serves 2
• Diet: Gluten-Free, Vegan

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Description

Creamy, dreamy vegan pasta in 30 minutes?
This lemony, peppery delight is ready in a flash.

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Ingredients

Units USM Scale 1x2x3x

• 12 oz (340 g) gluten-free linguine or rigatoni
• 2 1/2 cups (600 ml) small cauliflower florets
• 1 cups (240 ml) unsweetened plain plant-based milk
• 1/4 cups (60 ml) raw cashews
• 2 tbsp fresh lemon juice
• 1 tbsp nutritional yeast flakes
• 1 tsp sea salt
• 3/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 6 cloves garlic

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Instructions

1. Bring a large pot of salted water to a boil. Cook the gluten-free linguine according to package directions until al dente. Drain, reserving 1 cup of the starchy pasta water. Set both aside.
2. While the pasta cooks, steam the cauliflower florets in a steamer basket or microwave until very soft, about 8 to 10 minutes.
3. In a blender, combine the steamed cauliflower, raw cashews, plant-based milk, lemon juice, nutritional yeast, sea salt, and a generous amount of cracked black pepper. Blend on high until completely smooth and creamy, about 1 to 2 minutes.
4. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring often, for 1 to 2 minutes until golden and fragrant. Do not let it brown.
5. Pour the blended sauce into the skillet with the garlic. Stir and let it warm through for about 2 minutes.
6. Add the cooked linguine to the skillet. Toss well, adding pasta water a few tablespoons at a time until the sauce clings to the noodles in a silky coat.
7. Serve immediately with extra black pepper and a squeeze of lemon on top.

Notes

• To achieve a creamier sauce, soak the cashews in hot water for 15 minutes before blending.
• If you don’t have nutritional yeast, a tablespoon of grated parmesan cheese (vegetarian) can add a similar savory, nutty flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the sauce may thicken slightly.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 400
• Sugar: 5
• Sodium: 400
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 10
• Carbohydrates: 60
• Fiber: 10
• Protein: 15

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