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Creamy Vegan Lemon Pasta
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Creamy Vegan Lemon Pasta

This Creamy Vegan Lemon Pasta is perfect for the summer! It's tangy, creamy, fresh, and quick to make. You'll love it!
Course Main Course
Cuisine Italian, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 571kcal
Author Bianca Haun | Elephantastic Vegan

Equipment

Ingredients

Cashew Cream

  • ⅓ cup cashews salted and roasted
  • ⅓ cup water
  • 2 ½ tablespoons lemon juice

Pasta & Toppings

  • ½ pound pasta I used spaghetti noodles
  • salt to taste
  • 2 teaspoons fresh parsley chopped
  • 2 teaspoons Homemade Cashew Parmesan
US Customary - Metric

Instructions

  • Boil the pasta in a large pot or pan with water. Then drain but save the pasta water.
  • For the lemon cashew cream: Add the cashews, lemon juice, and water into a blender. If you have the time, let it soak (even 10 min would be fine). Then blend until completely smooth.
  • Add the lemony cashew cream to the pan. Thin the sauce out with pasta water as needed. Add more salt to taste. Then add the drained pasta and stir to combine.
  • Add the pasta onto plates, top with freshly chopped parsley and cashew parmesan. And enjoy!

Nutrition

Calories: 571kcal | Carbohydrates: 94g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 12mg | Potassium: 447mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 3mg