Check out my 4-Week Vegan Meal Plan for recipes, grocery shopping lists, and much more! ★☆ You can find the really easy recipe below! Pro Tip: If you don’t have a high-powered blender, soak the cashews in water for 6 hours prior to using. Just swap out the spaghetti for gluten-free spaghetti (<

Need help meal planning? © 2020 My Darling Vegan — All Rights Reserved, Vegan Pesto Pasta with Sun-Dried Tomatoes, Creamy Butternut Squash Pasta with Bechamel Sauce, Vegan Chocolate Torte with Hazelnut Crust, 4-Ingredient Cookies with Chocolate Chips, Vegan Chocolate Peppermint Crinkle Cookies, Vegan Pumpkin Gnocchi with Sage Garlic Sauce, Vegan Pumpkin Bread with Brown Sugar Glaze, White Wine Alfredo Pasta with Shiitake Mushrooms.

★☆ Learn how your comment data is processed. Sharing here a super satisfying Lemon and Mushroom Pasta cooked in a creamy and flavourful sauce! This smooth and dreamy lemon pasta is *packed* with vegetables, but tastes way less boring than a bowl of steamed veggies and rice.

Add the to the lemon cream sauce along with the vegan parmesan.

But above all, my favorite part about this dish is how simple it is to make! They won’t be quite as smooth but it should work.

They won’t be quite as smooth but it should work.

Printing and trying this tomorrow! This is my favorite brand of gluten-free pasta. My mouth is watering! It is best enjoyed with crusty bread, Minestrone Soup, or a vegan caesar salad. Squeeze the lemon into the pasta and add salt and pepper. Place the tofu and remaining sauce ingredients including the sautéed garlic and onion into a blender and blend until smooth. I love it! If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight , Are you looking for more delicious, vegan recipes?

If you made any substitutions, let us know how it turned out! Its tangy lemon flavor is the “lick-your-bowl-clean” type of delicious. I am a classically trained chef and professional photographer. Simply cook the pasta according to package. THIS SITE CONTAINS AFFILIATE LINKS     © 2020 My Darling Vegan — All Rights Reserved. Add the cashew cream and the remaining 1/4 cup olive oil. lemon juice; vegan Parmesan; minced garlic; cashew milk; vegan butter; That is all you need for this lemon pasta sauce.

★☆ Now mix in as much as you like of the prepared vegan … Most cream-based pasta sauces are made with heavy cream. I hope you enjoy! Sauté for 3 minutes, then add the garlic and lemon zest. It’s perfect for a weeknight or weekend dinner meal.

You may need to add up to 1/4 cup more pasta cooking liquid if the sauce feels too thick. It is best enjoyed with crusty bread, Minestrone Soup, or a vegan caesar salad. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. Stir while adding until your sauce is smooth and creamy. Designed and Developed by PenciDesign, Creamy Vegan Lemon Pasta with Spring Vegetables. for the sauce base and of course lemon juice with a few other basic ingredients. Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! I typically think of creamy pasta as a fall and winter food. I used what I had available so I skimmed the top of a can of coconut milk instead of using nuts. Made this for my lunch today, so tasty! Your email address will not be published.

Add in the cooked pasta and mix well. Boil the pasta for 7-9 minutes, until al dente. Follow me on Instagram, Facebook, and Pinterest and read more about me here. Just swap out the spaghetti for your gluten-free pasta of choice. Thanks! Sure! Check out the full list of my recommended kitchen tools and gadgets.

Required fields are marked *, I have read and accepted the Privacy Policy *. Once the noodles are al dente, add them to the lemon cream sauce along with the vegan parmesan. If you give this recipe recipe a try, snap a photo and share it on Instagram. My family loves the chocolate oatmeal banana bread muffins too. Sauté for a further minute, stirring frequently. Fudgy No-Bake Chocolate Almond Butter Bars, Wallflower Weekly Finds, 267 - Cooking with a Wallflower, The EASIEST Crispy Tofu Recipe (Only 3 Ingredients! Heat a pan. I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. ★☆ (<

I got the idea from my Creamy Tomato Soup recipe (a fan favorite!). Throw your ingredients into the blender and blend for about 30 seconds until you have a smooth, delicious cream. Heat the lemon-infused olive oil over medium-low heat. Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! These are pan-fried pieces of, Yaki Udon—inspired by those I’d enjoy in Japanese restaurants. While the pasta is cooking, heat 2 tablespoons of Bari's Lemon Infused Olive Oil over medium heat. This Creamy Vegan Lemon Pasta is full of bright citrus flavor & packed with spring veggies for a wholesome & refreshing meal that’s Dairy-Free & Gluten-Free. Whisk in 1 cup of the pasta cooking liquid and bring to a simmer. Save my name, email, and website in this browser for the next time I comment. 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. This was delicious. Garnish with fresh chives and enjoy!

Drain excess liquid from the silken tofu.

I'm also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon. Best enjoyed when hot.

Add lemon zest and garlic. Hi Sarah- This recipe sounds amazing, but I can’t have cashews- any substitute for this? Set aside as well. Serving and Storing - Serve this vegan lemon pasta immediately with fresh parsley and vegan parmesan. In a small bowl, whisk together the lemon juice, oil, salt, cracked pepper and red pepper flakes. No fancy or complicated ingredients or steps as always – you can count on me. This rich and creamy pasta dish requires only a handful of ingredients to make. Leave a comment and rate it below. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water. Strain through a colander, reserving 1 cup of the pasta cooking liquid. Not only is cashew cream rich, creamy, and delicious. I considered going the soy creamer route but I decided I wanted to keep this recipe soy-free. Once boiling, add the spaghetti noodles. I have a nut allergy, and my partner claims he can taste coconut in anything, so I’ve been using steamed cauliflower as a base for sauces lately– it’s a great way to get in even more veggies! To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water. If you’d like to use fresh peas, add them to the pot along with the mushrooms and cook until soft and tender. ), Pine nuts can be replaced with equal parts soaked cashews. Good job on getting creative with it! Meanwhile, as the pasta cooks, heat olive oil in a large skillet and add the onion. Did you make this recipe? Serving and Storing - Serve this vegan lemon pasta immediately with fresh parsley and vegan parmesan. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water. ).

While it looks like it came straight out of a fancy restaurant, it will take you almost no time to prepare. Make sure to tag, Vegan Lemon Pasta with Cashew Cream Sauce.

It’s warm, cozy, and comforting.

If you’re looking for more creamy pasta recipes, you’ll also love this Roasted Red Pepper Pasta, this Avocado Pesto Pasta, and this Garlic Cream Sauce With Pasta! Step 3. Squeeze the lemon into the pasta and add salt and pepper, to taste. Garnish pasta with some basil, if desired.

Recipe Tip - If you don’t have a high-powered blender, soak the cashews in water for 6 hours prior to using. Strain the spaghetti through a colander, reserving at least 1 1/2 cup of the pasta cooking liquid. Serve it with a caesar salad or artisan bread for an impressive Italian feast.

It make the emulsifying process super easy. Most other blenders are simply not powerful enough to create a cream out of cashews and you’ll end up with gritty cashew cream. Hey there, I’m Caitlin! Wholesome and satisfying pasta in just over 20 minutes? Cauliflower is a great idea! You will need it later! And it’s made with just a handful of ingredients. Set aside. So creamy and tangy. I then thought about adding coconut milk but coconut milk has a distinct flavor that I didn’t want for this pasta dish. Loved it thanks for sharing . I have read and agree to the terms & conditions, @2016 - PenciDesign. […], Rate this recipe How to make Lemon Pasta Sauce. Can’t wait to make it again! When ready, drain and rinse the cashews and blend them together in a food processor. Tag @frommybowl on Instagram and hashtag it #FromMyBowl.