Vegan Lemon Garlic Pasta (Pasta al Limone) Recipe

Introduction

This Vegan Lemon Garlic Pasta is a bright and creamy dish that uses cashews for richness and fresh lemon for zesty flavor. It’s a simple, satisfying meal perfect for any day you want something light yet indulgent.

Ingredients

• ½ cup cashews
• ⅛ cup olive oil
• 2-4 tbsp fresh lemon juice
• 2 lemon peel strips (from an organic lemon)
• 1 garlic clove
• ½ cup pasta water (reserve a bit more)
• pinch of salt
• pasta of choice

Instructions

1. Step 1: Soak the cashews in hot water for about 15 minutes. Then drain and set aside.
2. Step 2: Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
3. Step 3: Prepare the zest: To avoid a bitter tasting lemon sauce, use a knife to carefully trim away any remaining white pith (the whiter inner part) on the lemon zest.
4. Step 4: Prepare the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until the mixture is completely smooth and creamy.
5. Step 5: Adjust taste and consistency: If the sauce is too thick, add a little more pasta water to reach your desired consistency. Feel free to add more lemon for tang, salt, or garlic to taste.
6. Step 6: Combine pasta and sauce: Transfer the blended sauce to a saucepan (you can use the same pot you cooked the pasta in but empty). Heat over low until warmed through, stirring occasionally. Add the pasta, stir well, and enjoy.

Tips & Variations

• Use organic lemons to avoid pesticides on the zest and peel strips.
• Soaking cashews in hot water ensures a smoother sauce texture.
• Add fresh herbs like basil or parsley for extra freshness.
• Try swapping cashews for blanched almonds if desired, though the flavor and creaminess will differ slightly.
• Reserve extra pasta water to thin the sauce perfectly without losing flavor.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or plant milk if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free?

You can substitute cashews with cooked white beans or silken tofu for a creamy texture without nuts, though the flavor will be less rich.

What type of pasta works best?

This sauce pairs well with any pasta shape, but long noodles like spaghetti, fettuccine, or linguine complement the creamy lemon sauce beautifully.

Vegan Lemon Garlic Pasta (Pasta al Limone) Recipe

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★★★★★

4.9 from 88 reviews

This Vegan Lemon Garlic Pasta (Pasta al Limone) is a creamy, tangy, and comforting dish that uses cashews and lemon to create a rich sauce without dairy. Perfect for a quick, healthy, and flavorful meal, this recipe combines simple ingredients to deliver a fresh and vibrant pasta experience.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Sauce Ingredients

• ½ cup cashews
• ⅛ cup olive oil
• 2–4 tbsp fresh lemon juice
• 2 lemon peel strips (from an organic lemon)
• 1 garlic clove
• ½ cup pasta water (reserve a bit more)
• Pinch of salt

Pasta

• Pasta of choice (quantity according to servings, typically 8 oz)

Instructions

1. Soak Cashews: Soak the cashews in hot water for about 15 minutes. Then drain and set aside to soften them for blending.
2. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
3. Prepare Lemon Zest: To avoid bitterness, carefully trim away any remaining white pith from the lemon zest strips using a knife. This ensures the sauce stays bright and fresh in flavor.
4. Blend Sauce: In a high-speed blender, combine the soaked cashews, olive oil, fresh lemon juice, lemon peel strips, garlic clove, reserved pasta water, and a pinch of salt. Blend until smooth and creamy.
5. Adjust Sauce: Check the sauce consistency and flavor. If it’s too thick, add more pasta water to loosen it. Adjust lemon juice, salt, or garlic as needed to suit your taste.
6. Warm Sauce and Combine: Transfer the sauce to a saucepan and heat over low heat until warmed through, stirring occasionally. Add the cooked pasta and toss well to coat evenly with the sauce. Serve immediately and enjoy.

Notes

• Soaking the cashews softens them for a smooth sauce and helps blend them properly.
• Carefully removing the white pith from lemon zest avoids bitterness in the sauce.
• Reserve enough pasta water; the starch helps create a silky sauce texture.
• Adjust lemon juice and garlic amounts to suit your personal preferences for acidity and pungency.
• This sauce can be made ahead and gently reheated with pasta water to adjust consistency.

Keywords: vegan pasta, lemon garlic pasta, creamy vegan sauce, cashew pasta sauce, lemon pasta, plant-based pasta