Lemon Pasta
This lemon pasta (aka Pasta al Limone) is creamy, citrusy, and refreshing, perfect for any time of the year. This dish makes for a great mid-week meal that uses just 10 base ingredients, can be made in under 30 minutes and is dairy-free, vegan, and can be made oil-free, gluten-free, and nut-free!
Nutrition Facts
Ingredients
Instructions
You can watch the video in the post for visual instructions.Cook your favorite pasta (regular pasta, gluten-free pasta, or grain-free pasta) in a pot according to package directions.
Meanwhile, heat olive oil in a large skillet and add the onion. Sauté for 3 minutes, then add garlic and lemon zest. Sauté for a further minute, stirring frequently.
Add lemon juice, salt, nutmeg, black pepper, plant-based milk, and cashew butter. Stir to combine and bring to a boil.
In a small bowl combine cornstarch and water. Stir until there are no lumps and pour the mixture into the skillet.
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Continue Reading at Elavegan →Chef's Notes
Notes
Milk: Any plant-based milk like almond milk, soy milk, oat milk, coconut milk, cashew milk, etc. is fine! You can also replace 1/4 cup (60 ml) of the milk with white wine.
Cashew butter: You can use any other nut butter instead of cashew butter. Use tahini for a nut-free version.
Cornstarch: Any starch can be used (potato starch, arrowroot flour). Regular flour should work too.
More tips/variations and step-by-step photos can be found above in the blog post.
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Nutrition FactsLemon PastaAmount per ServingCalories321% Daily Value*Fat 9g14%Saturated Fat 1g5%Carbohydrates 50g17%Fiber 3g12%Sugar 2g2%Protein 10g20%* Percent Daily Values are based on a 2000 calorie diet.
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Reviews from the Original Source
I didn't have any type of nut butter that I felt would be subtle enough in taste, so I ended up thickening the sauce with nutritional yeast and it was SO good. I make this all the time.
This is really good and easy to make!
This has become my go-to pasta recipe and I have made it several times so I figured it was time to post a review! I make a few ingredient swaps: I use Ripple pea milk and tahini instead of cashew butter because that is what I have on hand, and garbanzo flour instead of cornstarch. I also add edamame and serve it over chickpea pasta for added protein. Oh and I use more fresh lemon zest. Yum! I shared the recipe with my mom at Christmas and she made it for her and my dad (both non-vegans) and she added some shrimp and they both loved it! Thank you!
Made this last night with almond butter instead of cashew. So delicious!!
Looks so fresh and delicious! ????
Oh Wow!! So good!!! One of my favourites, so quick, easy and delicious!
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