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Creamy Lemon Pasta

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Creamy Lemon Pasta

I’ve seen so many pasta recipes lately and this is not one I would usually try but I am so happy I did. Many dairy-free sauces use cashews to create that thickness in the sauce that you would get from cream. The combination of lemon zest, lemon juice and fresh basil made this dish so unbelievably delicious that you’re just going to have to try it yourself!

Servings: 3 plates

Keywords: pasta, lemon, creamy, gluten-free, dairy-free, celiac safe, italian

Prep Time: 7 mins
Cook Time: 15 mins
Total Time: 22 mins

Ingredients

Instructions

Ingredients

170 grams gluten-free rigatoni pasta
2 tbsp extra-virgin olive oil
1 medium onion, chopped
3 cloves of garlic, minced
1 tsp lemon zest
½ cup cashews, soaked
½ cup vegetable broth
4 tbsp nutritional yeast
Juice of 1-2 lemons
1 tbsp dried parsley
¼ cup basil

Instructions

Soak the cashews in hot water for at least 10 minutes.
Chop and mince garlic and onion and sauté in a pan until cooked and translucent. Add the lemon zest and cook for a few more minutes. Deglaze with a splash of lemon juice and release all the flavours from the pan.
In a blender or food processor blend the onions and garlic, and add the nutritional yeast, cashews, juice of 1 lemon, veggie broth and some salt to taste. Blend it up.
Pour sauce back to the pan and add some dried parsley, fresh basil and some vegan parmesan.
Bring a pot of water to boil and add in your pasta. After finished cooking, make sure to reserve some pasta water to add to your sauce.
Add cooked pasta to the sauce, mix well and add pasta water until it reaches your desired consistency. Serve hot and top off with some more vegan parmesan. Enjoy!

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