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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


  • 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


  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.