Lemon Pasta
This Lemon Pasta is bright and refreshing, and it’s super creamy and decadent without any dairy or eggs too!
After I made my Vegan Carbonara where I used Silken Tofu, I realized that I needed to make more creamy pasta with the same method! And even though this Creamy Lemon Pasta is great during the hotter months, it’s honestly so good all year round!
Ingredients for Lemon Pasta
- Lemons – We are gonna use the zest and juice for maximum lemon flavor!
- Garlic – The garlic in this dish perfectly contrasts with the creamy lemon sauce!
- Silken Tofu – We’ll be replacing the cream with Silken Tofu!
- Lemon Sauce – Aside from the Silken Tofu, we’ll be using Vegan Butter, Olive Oil, Plant Milk, Nutritional Yeast, and a few more pantry staples to make a super savory sauce!
- Vegan Parmesan – If you can get some Vegan Parmesan, it really helps with this dish! Otherwise you can use more Nutritional Yeast!
how to make Lemon Pasta
Cook your pasta according to package instructions.
While water boils and pasta cooks, blend the ingredients for the sauce in blender or food processor.
Heat up a large skillet over medium low heat and melt the vegan butter. Add in the olive oil and then the minced garlic. Cook for a minute and then pour in the sauce. Stir to combine.
Once pasta is nearly done cooking add in about 1/4 cup of the pasta water, followed by the zest of 1 lemon, the lemon juice (start with about 1 Tbsp of lemon juice and add more as you like) and the vegan parmesan.
When pasta is cooked add to the sauce (don’t throw out the pasta water, save at least 1/2 cup). Stir to coat the pasta, adding more pasta water as needed. Top with fresh chopped parsley or basil, more lemon zest, juice or parmesan, season to your heart’s content and enjoy!
storage
This is best served fresh, but you can store leftover pasta in the fridge for a day or two. Reheat on the stovetop or microwave. It might need some added liquid if it’s a bit dry.
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Lemon Pasta
Ingredients
TOFU CREAM SAUCE
- 3/4 cup Silken Tofu (or Cashew Cream)
- 1/2 cup Unsweetened Plant Milk
- 2 Tbsp Nutritional Yeast
- 1/4 tsp Onion Powder
- 1 tsp MSG (optional but recommended)
- Salt & Black Pepper (to taste)
LEMON PASTA
- 10 oz Spaghetti
- 2 Tbsp Vegan Butter
- 2 Tbsp Olive Oil
- 6 Garlic Cloves (Minced)
- Add Sauce
- 1 Lemon Zested
- 1 – 2 Tbsp Lemon Juice
- 1/4 – 1/2 cup Vegan Parmesan (or more Nutritional Yeast)
- 1/4 – 1/2 cup Pasta Water (more as needed)
- Fresh Chopped Parsley or Basil (for finishing)
Instructions
- Cook your pasta according to package instructions.
- While water boils and pasta cooks, blend the ingredients for the sauce in blender or food processor.
- Heat up a large skillet over medium low heat and melt the vegan butter. Add in the olive oil and then the minced garlic. Cook for a minute and then pour in the sauce. Stir to combine.
- Once pasta is nearly done cooking add in about 1/4 cup of the pasta water, followed by the zest of 1 lemon, the lemon juice (start with about 1 Tbsp of lemon juice and add more as you like) and the vegan parmesan.
- When pasta is cooked add it to the sauce (don't throw out the pasta water, save at least 1/2 cup). Stir to coat the pasta, adding more pasta water as needed to create a smooth and creamy sauce.
- Top with fresh chopped parsley or basil, more lemon zest, juice or parmesan, season to your heart’s content and enjoy!
