Vegan Lemon Pasta Recipes

CREAMY VEGAN LEMON SPAGHETTI

Steps:

• Add the cashews to a pot and cover with water. Bring to a boil and cook them for 15 minutes, until softened. Then drain and rinse with fresh water.
• In the meantime, heat 1-2 tbsp of oil in a pan and sauté the onions for 2-3 minutes, until translucent. Then add the garlic and sauté for another minute, until fragrant.
• Add the cashews to a blender along with the sautéed onions and garlic, nutritional yeast flakes, lemon juice, lemon zest, vegetable broth, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed or add more water to desired consistency.
• In a pot of salted water, cook the spaghetti according to the package instructions.
• While the pasta is cooking, heat 1-2 tbsp of oil in a pan. Add the asparagus and sauté for 4-5 minutes, or until tender. Season with salt and pepper to taste. Add the spinach, cover, and set aside until the spinach has wilted.
• In a separate small pan, toast the pine nuts for a minute, stirring often, until slightly golden-brown. Remove from the pan and set aside.
• Once your pasta is 'al dente', drain and put back into the pot or a large pan. Pour the cashew sauce over the spaghetti and toss to coat (if the sauce gets too thick, add a bit water or non-dairy milk, or if it is too thin, cook it longer).
• Serve your creamy lemon pasta with asparagus and spinach and garnish with vegan parmesan cheese, pine nuts, fresh⅔ herbs, and lemon slices on the side or whatever toppings you desire.
• Enjoy!

LEMON PASTA

Steps:

• Cook the rigatoni or penne according to the instructions on the package. Set aside.
• Place all ingredients in a high speed blender and process until smooth. This should take about a minute.
• Pour the sauce into a large pot and cook on low heat until it thickens up.
• Add the cooked pasta and sprinkle it with lemon zest and freshly chopped parsley. Enjoy!

LEMON PASTA

Steps:

• Cook the spaghetti according to package directions. Drain and set aside.
• In the meantime, add the oil to a large skillet, and when it's hot, add the garlic and cook over medium until golden brown.
• Incorporate the red pepper flakes, stir, and cook for 1 or 2 minutes, stirring frequently.
• Add the spaghetti, salt, pepper, lemon juice, lemon zest, and stir. Cook for 1 or 2 more minutes, stirring frequently.
• Finally, remove from the heat, add the vegan Parmesan cheese or the nutritional yeast, the parsley, and stir.
• Serve your lemon pasta immediately with recipes like baked tofu, fried tofu, seitan, or tempeh bacon.
• Keep the lemon pasta recipe leftovers in an airtight container in the fridge for 5 to 7 days.

VEGAN LEMON PASTA

Steps:

• Put the pasta water to boil in a large pot. While the water gets to boiling temperature, to a large non stick-pan add olive oil, grated zest of 1 medium lemon, thinly sliced garlic, and chili flakes. Fry gently, on low heat, for about a minute. Make sure the garlic doesn't burn.
• Add the spinach, salt them with a pinch of salt, and a cook them for 3 minutes, until soft. If the pan is too dry, add a dash of water.
• In the meantime, cook pasta in a large pot with heavily salted boiling water. Pasta should be very al dente, that is 3 to 4 minutes undercooked. Save 1 cup of pasta water before draining the pasta.
• Now add the pasta to the pan, add ½ cup of pasta cooking water and finish cooking the pasta and the spinach in the pan, until the pasta is al dente.
• When the pasta is cooked al dente, turn the heat off, then add the juice of ½ a lemon, and the vegan butter. Mix well till the butter melts and the pasta is coated in the sauce.If necessary, add some extra pasta water.
• Serve the pasta immediately and enjoy.

VEGAN CREAMY LEMON PASTA WITH PEAS

Steps:

• If using cashews, place them in bowl and cover with boiling water. Let soak for at least 15 minutes.
• While the cashews soak, cook the pasta and prep the sauce. Cook the pasta according to package directions and drain, being sure to reserve 1 cup of the pasta water.
• Set a large heavy skillet over low heat and add the olive oil. When hot, add the onions. Sweat the onions on low heat (they should barely sizzle) until tender but not browned, 10-12 minutes. Add the garlic and cook, stirring occasionally, for another minute.
• Stir in the wine, lemon juice, lemon zest, salt, and pepper. Increase heat to medium. Cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes.
• Meanwhile, drain the soaked cashews. Blend in a high-speed blender with 1/2 cup water until smooth. Pour into the skillet along with half of the pasta water. (If you're using heavy whipping cream instead of cashews, add that now). Stir until warmed through and bubbly.
• Reduce heat to low. Add the cooked pasta and the peas. Stir gently until the pasta is coated. Add additional pasta water as needed to make sure the sauce coats all of the pasta.
• Taste and add additional salt and pepper if desired.
• Transfer to serving bowl and top with parsley.
• Divide the pasta and stir ham into the carnivores' portions, or you can just top their pasta with the ham.