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!
Tried this recipe?Let us know how it was!