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Creamy Vegan Lemon Pasta Recipe

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3.9 from 2 reviews

This creamy vegan lemon pasta is a quick and delicious plant-based meal that combines tender pasta with a zesty, smooth sauce made from white beans, fresh lemon juice, and cashew parmesan. Enhanced with sautéed asparagus and a hint of red pepper flakes, it’s a flavorful and nutritious dish perfect for a light yet satisfying dinner in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 12 ounces pasta of choice
  • 1 bunch asparagus, chopped
  • 1 15 ounce can small white beans (navy beans recommended), drained and rinsed
  • 1/4 cup plain non-dairy milk (almond milk preferred)
  • 4 tablespoons olive oil, divided
  • 3-4 tablespoons fresh lemon juice
  • 1 large white or yellow onion, diced
  • 6 cloves garlic, minced
  • 1/4 cup cashew parmesan
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried parsley
  • 1 teaspoon salt, or more to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Prep cashew parmesan: Prepare cashew parmesan ahead of time if you haven’t already. If using nutritional yeast as a substitute, skip this step.
  2. Boil pasta: Bring a large pot of water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
  3. Sauté onion: In a skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the diced onion and sauté for about 5 minutes until slightly golden brown.
  4. Add garlic: Add the minced garlic to the onions and sauté for an additional 1-2 minutes until fragrant but not burnt.
  5. Prepare sauce base: Drain and rinse the white beans. Transfer them to a food processor or high-speed blender.
  6. Blend sauce: Add the cooked onions and garlic, along with the remaining 2 tablespoons of olive oil, non-dairy milk, lemon juice, lemon zest, cashew parmesan, dried parsley, salt, and black pepper to the food processor. Blend for 1-2 minutes until completely smooth with no bean pieces remaining.
  7. Taste and adjust seasonings: Sample the sauce and adjust the salt, lemon juice, or spices to your preference.
  8. Sauté asparagus: Using the same skillet, add the chopped asparagus and sauté for 5-10 minutes, depending on your preferred tenderness. For a firmer bite, cook for about 5 minutes.
  9. Combine asparagus and pasta: Add the sautéed asparagus to the cooked pasta, then pour the creamy lemon sauce on top.
  10. Toss and serve: Stir everything together until the pasta is well coated with the sauce and the asparagus is evenly distributed. Serve topped with red pepper flakes and additional cashew parmesan or nutritional yeast if desired.

Notes

  • Cashew parmesan can be made ahead and stored refrigerated for convenience.
  • If you prefer a bit more heat, increase the red pepper flakes to taste.
  • For gluten-free pasta, substitute with your favorite gluten-free noodles.
  • This sauce also works well as a spread or dip if you reduce the non-dairy milk.
  • The asparagus can be swapped for other seasonal vegetables like zucchini or broccoli.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan, Western
  • Diet: Vegan

Find it online: https://iamstarved.com/creamy-vegan-lemon-pasta-recipe/