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–+ servings
Creamy garlic lemon pasta in a serving bowl garnished with a lemon slice, parsley, and parmesan cheese.

Creamy Garlic Lemon Pasta

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serving Size: 4
Author Puja Verma
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DESCRIPTION

This creamy garlic lemon pasta is made with all plant-based ingredients in less than 20 minutes. It's packed with rich, creamy and zesty flavors by combining fresh garlic, fresh lemon juice and zest, and creamy soy milk. Quick and easy meal to make for busy weekday nights, and super satisfying.

INGREDIENTS
  

  • 8 ounces spaghetti (uncooked) or choice of pasta
  • 1 tablespoon vegan butter
  • ¼ cup raw cashews unsalted
  • 6 cloves garlic thin slices
  • 1 tablespoon thyme leaves de-stemmed
  • 1 whole lemon
  • 1 cup soy milk unsweetened
  • 2 tablespoon nutritional yeast
  • 1 teaspoon white miso paste
  • 1 tablespoon sugar
  • ½ teaspoon salt

Garnish

  • 2 tablespoon Italian parsley finely chopped
  • 1 teaspoon olive oil extra virgin
  • vegan parmesan optional

METHOD
 

  • Zest the lemon without going too deep into the white pith (bitter in taste). Then squeeze out the juice, and set aside.
  • Cook pasta according to package instructions. Reserve ⅓ cup of pasta water, then drain, and rise the pasta under cold water. Set aside.
  • In a small pot, submerge cashews in water and boil for 5 minutes on medium heat. Once they soften, then drain cashews.
  • Add the softened cashews in a high speed blender along with the soy milk, miso paste, nutritional yeast, lemon juice, lemon zest, sugar, salt, and reserved pasta water. Blend till smooth like sauce.
  • Next, melt butter in a medium size pot over low heat. Add garlic, thyme, and continuously stir for a minute to avoid burning.
  • Then whisk in the blended cream sauce on medium heat till the cream starts to thicken to a sauce like consistency.
  • Add the pasta to the garlic lemon cream sauce, and toss together.
  • Garnish with fresh Italian parsley, vegan Parmesan with a drizzle of extra virgin olive oil.

NOTES

  • Don’t Overcook the Pasta: Cook the pasta just until al dente since it will continue to cook slightly when mixed with the cream sauce.
  • Use a Microplane: A microplane grater allows you to zest the lemon finely without reaching the bitter white pith.
  • Adjust the Consistency: If the sauce is too thick, add a splash of more soy milk or pasta water. If it’s too thin, cook it a bit longer.

NUTRITION

Calories: 140kcal | Carbohydrates: 12g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 402mg | Potassium: 262mg | Fiber: 2g | Sugar: 5g | Vitamin A: 619IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 2mg
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: creamy garlic lemon pasta, creamy lemon garlic pasta
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