Fresh Lemon & Garlic Pasta

Vegan recipes for pasta typically use nut milks to achieve the delicate, creamy texture we all crave so much. This recipe is one of them! I used cashew milk to make it as creamy and smooth as possible and it tasted amazing. The taste and flavors are unbeatable! The green onions, fresh lemon juice and freshly ground black pepper make for a seriously tasty vegan pasta!

Vegan Recipes Pasta

The recipes is pretty simple and can be prepared within 30 minutes, making this vegan pasta recipe a favorite in my kitchen! It’s so fast, literally on the table in less than a half hour.

Anyone can make this!

If you don’t have cashew milk handy you can substitute other plant-based milks for it. I’ve used almond and oat milk as well in this recipe! Just make sure whichever you choose it is the plain version, not the vanilla flavored milk!

This vegan pasta recipe also calls for lots of garlic! I add a lot but you can add less if you’re not a huge fan of garlic. Also, the recipe tastes best with fresh lemon juice, not the bottled variety, but that can be used in a pinch!

The nutritional yeast in this recipe really makes the pasta taste extra creamy and even cheesy! Plus, it adds a lot of national value. 🙂

Remember to soak the cashews overnight to make this pasta as creamy and smooth as possible. If you can’t soak them overnight, try for at least 4 hours.

I used fresh cauliflower for this recipe, never frozen. It just tastes best fresh!

Sprinkle toasted pine nuts on top for a crunchy texture. Trust me, you won’t be able to resist seconds!

5 from 1 vote

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Fresh Lemon & Pepper Pasta

This pasta is creamy, light and ready in just 30 minutes. Perfect for those nights you're in a rush and want something delicious, fresh and oh-so creamy. You're gonna love this!

Course Dinner

Cuisine Italian, Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 3

Calories 280 kcal

Author Vegan Test Kitchen

Ingredients

• 2 1/2 c fresh cauliflower florets
• 1 c plant-based milk (unsweetened) we used cashew
• 1/4 c cashews, soaked overnight see note
• 1/2 lemon juice of 1/2 lemon or 2 tbsp
• 1 tbsp nutritional yeast
• 1 tsp sea salt
• 1 tsp fresh ground black pepper
• 1 tbsp extra-virgin olive oil
• 6 cloves garlic, minced
• 12 oz spagetti noodles cooked
• 1/4 c pine nuts, toasted optional
• 1/4 c green onions, chopped optional

Instructions

1. Add cauliflower florets to a pot of boiling water and cook for 6-8 minutes or until tender. Strain.

2. Add the cauliflower to a blender with the plant-based milk, cashews, lemon juice, nutritional yeast, sea salt and black pepper. Blend until creamy and smooth, approximately 2 minutes.

3. Meanwhile, heat the olive oil in a saucepan over low. Slowly add the minced garlic and sauté for 2-3 minutes or until golden and fragrant. 

4. Add the cauliflower sauce and increase the heat to medium-low. Simmer for 2-3 minutes, stirring frequently.

5. Once the sauce begins to bubble add the cooked pasta noodles and toss to coat. 

6. Add additional plant-based milk, sea salt and black pepper as needed to reach your desired taste and consistency. 

7. Sprinkle with toasted pine nuts, green onions and additional squeezed lemon for extra-amazing-ness! 

   
   

Notes & More

Soak the cashews for at least 2 hours or boil for 10 minutes to soften.
Recipe adapted.

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