Vegan Lemon Garlic Pasta (Pasta al Limone) Recipe
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.
- 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
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
- Soak Cashews: Soak the cashews in hot water for about 15 minutes. Then drain and set aside to soften them for blending.
- 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.
- 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.
- 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.
- 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.
- 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
