Vegan Lemon Pasta Recipes
LEMON PASTA
This lemon pasta is super creamy, rich, and lemony. And it's very easy to make, 15 minutes is all it takes! It's the perfect comfort food and it makes such a great weeknight dinner for the whole family!
Provided by Sina
Categories Entrée
Time 15m
Number Of Ingredients 12
Steps:
- Cook the rigatoni or penne according to the instructions on the package. Set aside.
- Place all ingredients in a high speed blender and process until smooth. This should take about a minute.
- Pour the sauce into a large pot and cook on low heat until it thickens up.
- Add the cooked pasta and sprinkle it with lemon zest and freshly chopped parsley. Enjoy!
Nutrition Facts : Calories 479 kcal, Carbohydrate 74 g, Protein 19 g, Fat 12 g, SaturatedFat 1 g, Sodium 504 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
CREAMY VEGAN LEMON SPAGHETTI
This amazing Vegan Lemon Pasta recipe is made with spaghetti, sautéed asparagus and spinach tossed in a rich and creamy lemon-infused cashew sauce. It's a light, super healthy, and flavorful pasta dish that is 100% dairy-free and can be made gluten-free too! Plus you can customize it to use your fave garden-fresh veggies and toppings as you desire!
Provided by Bianca Zapatka
Categories Lunch & Dinner Main Course Side Dish
Number Of Ingredients 16
Steps:
- Add the cashews to a pot and cover with water. Bring to a boil and cook them for 15 minutes, until softened. Then drain and rinse with fresh water.
- In the meantime, heat 1-2 tbsp of oil in a pan and sauté the onions for 2-3 minutes, until translucent. Then add the garlic and sauté for another minute, until fragrant.
- Add the cashews to a blender along with the sautéed onions and garlic, nutritional yeast flakes, lemon juice, lemon zest, vegetable broth, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed or add more water to desired consistency.
- In a pot of salted water, cook the spaghetti according to the package instructions.
- While the pasta is cooking, heat 1-2 tbsp of oil in a pan. Add the asparagus and sauté for 4-5 minutes, or until tender. Season with salt and pepper to taste. Add the spinach, cover, and set aside until the spinach has wilted.
- In a separate small pan, toast the pine nuts for a minute, stirring often, until slightly golden-brown. Remove from the pan and set aside.
- Once your pasta is 'al dente', drain and put back into the pot or a large pan. Pour the cashew sauce over the spaghetti and toss to coat (if the sauce gets too thick, add a bit water or non-dairy milk, or if it is too thin, cook it longer).
- Serve your creamy lemon pasta with asparagus and spinach and garnish with vegan parmesan cheese, pine nuts, fresh⅔ herbs, and lemon slices on the side or whatever toppings you desire.
- Enjoy!
Nutrition Facts : ServingSize 1 Serving, Calories 538 kcal, Carbohydrate 69.1 g, Protein 21.4 g, Fat 21.7 g, SaturatedFat 3.6 g, Sodium 29.8 mg, Fiber 8.2 g, Sugar 6.7 g
CREAMY VEGAN LEMON ASPARAGUS PASTA
A vegan pasta that requires simple ingredients and just 30 minutes! A creamy butter- and dairy-free white sauce is infused with lemon and roasted garlic. Simple, light, delicious. See notes for adapting if you're gluten-free or not vegan.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (204 C). Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // alter if adjusting batch size). Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.
- In the meantime, bring a pot of water to a boil and salt generously.
- While the water's heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
- Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
- Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
- For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If it looks runny, add remaining flour (or cornstarch). Blend until creamy and smooth, using the "puree" or "liquify" setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.
- Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
- Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
- Divide between 2-3 serving plates (per original recipe // adjust if altering batch size) and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese.
- Store leftovers in the refrigerator for up to a few days.
Nutrition Facts : ServingSize 1 serving, Calories 458 kcal, Carbohydrate 67 g, Protein 16 g, Fat 14 g, SaturatedFat 1.7 g, Sodium 180 mg, Fiber 4.7 g, Sugar 1.8 g
VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE
Add this lemon pine nut cappellini recipe to your repertoire of quick and easy pasta dishes that you can turn to on a busy night when you want to fill up but just don't feel like cooking. If you don't have fresh broccoli on hand, raid your freezer and toss in some thawed frozen veggies, whatever you have on hand.
Provided by Jolinda Hackett
Categories Entree Dinner Lunch
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Prepare pasta according to package instructions. Drain well.
- Steam or microwave broccoli just until tender. Set aside.
- Sauté garlic in olive oil for just a minute or two. Remove from heat, then whisk in lemon juice and lemon zest.
- In a large bowl, combine pasta, broccoli, olive oil, lemon and garlic and pine nuts , gently tossing to combine. Season generously with salt and pepper, to taste.
Nutrition Facts : Calories 224 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 96 mg, Sugar 1 g, Fat 14 g, ServingSize about 4 servings, UnsaturatedFat 0 g
More about "vegan lemon pasta recipes"
LEMON PASTA SAUCE [VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
4.6/5 (17)Total Time 10 minsCategory Sauce, PastaCalories 241 per serving
- Now mix in as much as you like of the prepared vegan Parmesan cheese. This will depend on your preferences - you can use all or use half of it. In that case reserve the other half for pasta toppings.
- Finally add the cashew milk and lemon juice. Season with salt and pepper, cook for 5 minutes more. Serve over pasta and enjoy.
EASY LEMON PASTA | CREAMY SAUCE RECIPE - ELAVEGAN | RECIPES
From elavegan.com
5/5 (5)Calories 321 per servingCategory Dinner, Lunch, Pasta
- 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.
LEMON SPAGHETTI WITH SPINACH (ONE POT) - VEGAN HEAVEN
From veganheaven.org
4.8/5 (178)Total Time 20 minsCategory EntréeCalories 497 per serving
- In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
- Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough (this might take a couple of minutes. Try not to break them when they're still too hard). Cook for 15-18 minutes.
- When the spaghetti are al dente, stir in the spinach and the lemon zest. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!
VEGAN PASTA AL LIMONE - MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (37)Calories 291 per servingCategory Entrée or Side
- In the meantime, add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s al dente recommendation.
- While pasta cooks, blend soaked cashews, lemon zest, lemon juice, garlic powder, garlic clove, chickpea miso, nutritional yeast, salt, and olive oil with 1 cup (240 ml) water (amount as recipe is written // adjust if altering batch size) until completely smooth — about 1 minute. Sauce should be somewhat thin and watery, like the texture of non-dairy milk. It should taste quite tart from the lemon juice, and savory from the garlic powder. If it seems too tart, don’t worry! It will balance out once it’s on the pasta. Adjust to taste by adding more lemon juice for brightness, or nutritional yeast for a more savory cheesy flavor.
- Transfer sauce to a large shallow pan, such as a Dutch oven or rimmed skillet (at least 10 inches in diameter and 3 inches deep). Test pasta for doneness. It should be just a little firmer than you want it to be, as it will finish cooking in the sauce.
VEGAN LEMON PASTA {CASHEW CREAM} | MY DARLING VEGAN
From mydarlingvegan.com
5/5 (1)Total Time 25 minsCategory Main Course, Main DishCalories 445 per serving
- In a large pot, bring 2 quarts of water to a boil. Once boiling, add the spaghetti noodles. Boil pasta for 7-9 minutes, until al dente. Strain through a colander, reserving 1 cup of the pasta cooking liquid. Do not rinse pasta with water; the starch of the noodles helps bind the sauce to the pasta.
- While the pasta is cooking, heat 2 tablespoons of Bari's Lemon Infused Olive Oil over medium heat. Add lemon zest and garlic. Lightly sauté, stirring occasionally, until garlic is fragrant and light brown, about 2 minutes.
- Add the cashew cream and the remaining 1/4 cup olive oil. Whisk together until the sauce is creamy and emulsified. Whisk in 1 cup of the pasta cooking liquid and bring to a simmer.
- Once the noodles are al dente, add them to the lemon cream sauce along with the vegan parmesan. You may need to add up to 1/4 cup more pasta cooking liquid if the sauce feels too thick. Stir while adding until your sauce is smooth and creamy. Squeeze the lemon into the pasta and add salt and pepper. Taste and adjust seasonings.
VEGAN LEMON RICOTTA PASTA - ENTREE - CASHEWS & QUINOA
From cashewsandquinoa.com
Servings 4Estimated Reading Time 4 minsCategory Main CourseTotal Time 25 mins
SIMPLE LEMON PASTA (QUICK + EASY RECIPE) - THE SIMPLE ...
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5/5 (4)Total Time 15 minsCategory EntreeCalories 366 per serving
10 BEST VEGAN LEMON GARLIC PASTA RECIPES | YUMMLY
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CREAMY VEGAN LEMON PASTA - GOOD OLD VEGAN
From goodoldvegan.com
4.8/5 (6)Category DinnerCuisine Italian-InspiredTotal Time 25 mins
- Cook your pasta according to package instructions. Drain while reserving around 1/4 cup of the starchy cooking water. Set aside.
- Add in your vegetable broth and let reduce by half for 2-3 minutes. Add in your minced garlic and red pepper flakes. Cook and stir for 30 seconds.
- Add in your vegan cream cheese and allow for it to melt by stirring frequently. Add in your nutritional yeast and lemon juice. Mix everything around.
VEGAN PASTA AL LIMONE (GLUTEN-FREE, ALLERGY-FREE) ITALIAN ...
From strengthandsunshine.com
Reviews 4Servings 4-6Cuisine ItalianCategory Main
- In a large saute pan, melt the butter over low heat, along with the lemon juice, zest, garlic, and black pepper. Whisk together until fragent and combined.
- Slowly whisk in the coconut milk before adding in the nutritional yeast. If the mixture seems too thick, add a splash more of the coconut milk. Reduce to a simmer while you drain the pasta.
- Drain the pasta and reserve at least 1/2 cup of cooking liquid. Add the hot pasta directly to the simmering sauce.
ONE POT VEGAN LEMON PASTA (GLUTEN-FREE) | EARTH OF MARIA
From earthofmaria.com
Cuisine VeganCategory Main CourseServings 2Calories 557 per serving
- Add the fresh tomatoes and continue to cook, stirring frequently, until the tomatoes start to soften up and release their juices.
- Add the pasta, coconut milk, veggie broth, nutritional yeast and mustard. Stir everything together really well and simmer over a medium heat for 12-15 minutes, stirring frequently (around once every 1-2 minutes), until the pasta is cooked through and the sauce is creamy and thick.
- Around two minutes before the pasta is ready, season to taste with salt and stir in the lemon juice. Serve immediately, garnishing with fresh herbs of your choice.
LEMON PASTA WITH SAGE AND SPINACH - WRITTEN BY VEGAN
From writtenbyvegan.com
5/5 (6)Category Main CourseCuisine Italian, MediterraneanTotal Time 25 mins
- Add lemon zest, lemon juice, sage and spinach leaves, coconut milk, and all the spices. Cook for about 10 minutes. If the sauce looks too thick, add a little bit of water to thin. Taste it and add salt and/or pepper.
VEGAN CREAMY GARLIC LEMON-PEPPER PASTA - BLISSFUL BASIL
From blissfulbasil.com
4.7/5 (22)Category Entrée, PastaCuisine Gluten-Free, Plant-Based, VeganTotal Time 30 mins
- Bring a large pot of well-salted water to a boil. (As they say, your pasta water should be as salty as the sea.)
- Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets to the pot and boil for 7 minutes or until very fork-tender. Strain off the water.
VEGAN LEMON GARLIC SPAGHETTI WITH SUNDRIED TOMATOES ...
From jessicainthekitchen.com
Ratings 2Category DinnerCuisine ItalianTotal Time 30 mins
- Heat olive oil and garlic in a large pan over medium-high heat, until garlic is cooked slightly for about 2 minutes, stirring constantly.
- Ensure all your ingredients are nearby. Toss the pasta in the olive oil to coat, then immediately add the salt, pepper and lemon juice.
- Toss the pasta until all ingredients are mixed and turn off heat (you don't want to dry out the pasta). Add the sundried tomatoes in the pan and the pine nuts and toss again.
30 AMAZING VEGAN PASTA RECIPES - RAINBOW PLANT LIFE
From rainbowplantlife.com
5/5 (10)Category Dinner, LunchCuisine Italian-InspiredTotal Time 15 mins
- Bring a large pot of water to a boil and salt the water generously. Add the pasta and cook according to the package directions just until al dente - don’t cook until soft, it will continue cooking in the sauce!
- Meanwhile, slice or crumble the vegan sausage, depending on your variety (Beyond Meat crumbles; Field Roast slices).
- Heat a large nonstick saute pan over medium-high heat. Once hot, add a touch of olive oil (if needed) and add the vegan sausage (if you have a good nonstick pan, you likely won't need oil). Cook, stirring occasionally, until the sausage is nicely browned.
- While the sausage is cooking, mix the marinara sauce with the tomato paste, oregano, red pepper flakes, and nutritional yeast and stir to combine.
VEGAN 5 INGREDIENT CREAMY GARLIC LEMON PASTA RECIPE
From foodbymaria.com
Reviews 2Category Main DishesCuisine VeganEstimated Reading Time 4 mins
- Cook desired amount of pasta in well-salted boiling water. Follow pasta package instructions for cooking time. But please note, you should not overcook your pasta. Make sure it’s al dente.
- Heat a medium-sized frying pan on medium-low heat for 20-30 seconds. Add your olive oil and let the olive oil heat for around 15 seconds before adding your garlic. Cook down your garlic for around 3-4 minutes, or until your home is completely fragrant and the garlic has become more golden. Increase your heat to high and add your tuna, using a fork, break apart the tuna into smaller pieces. Cook for 4 minutes and stir often to avoid burning. Now you can add your lemon. Give the mixture a good stir, you will notice little bubbles starting to develop around the sides of that pan. That’s when you want to decrease the heat to low and add your pasta. Using tongs give the dish a good stir and increase heat to medium while adding the reserved pasta water. Cook for around 2 minutes before adding your parsley.
VEGAN LEMON PASTA ( EASY & CREAMY ) - AVOCADO CENTRIC
From avocadocentric.com
Reviews 2Category Main DishCuisine AmericanTotal Time 20 mins
- While pasta is cooking, add the arrowroot and 2 tablespoons of water in a small bowl and mix well. Start making the sauce by heating a large skillet or a saucepan over medium heat and add the oil. When the oil is hot, add the garlic and saute for 1 minute until it's fragrant.
- Add the rest of the sauce ingredients (milk, lemon juice, lemon zest, nutritional yeast, red pepper flakes, salt) including the arrowroot and water mixture into the pan. Bring it to a boil, and then simmer for 15 minutes while stirring occasionally.
- Add the cooked pasta into the creamy sauce and mix well. Serve as is or add vegan parmesan cheese on top and pepper to taste.
CREAMY LEMON GARLIC PASTA (VEGAN) - DISHING OUT HEALTH
From dishingouthealth.com
5/5 (11)Total Time 30 minsCategory Main CourseCalories 388 per serving
- Cook pasta according to package instructions in a pot of salted water. During final four minutes, add asparagus and peas. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat oil in large skillet over medium-low heat. Once warm, add garlic and chili flakes. Cook 4 to 5 minutes, until garlic is golden and aromatic. Sprinkle in flour; stir with a whisk until smooth. Cook 2 full minutes, stirring often, to eliminate raw flour taste.
- Gradually stream in cashewmilk, whisking constantly, until mixture is smooth. Increase heat and bring mixture to a simmer; cook for 3 to 5 minutes, until sauce starts to thicken. Remove from heat and stir in salt, pepper, lemon zest and juice, and nutritional yeast.
- Pour sauce into pot with drained pasta and veggies and stir to combine. If sauce is too thick, stir in some of the reserved pasta water in 1/2 cup increments until desired consistency is achieved. Stir in fresh basil and serve immediately with garnishes of choice.
CREAMY VEGAN LEMON PASTA WITH SPRING VEGETABLES - FROM MY BOWL
From frommybowl.com
5/5 (7)Category MainCuisine AmericanTotal Time 25 mins
- bring a large pot of salted water to a boil; once boiling, add the pasta and cook until al dente, according to the package instructions.
- in the meantime, add the pine nuts, garlic, nutritional yeast, italian seasoning, red pepper, lemon juice, lemon zest, salt, and water to a high-speed or bullet blender. Process for 60 seconds, until smooth and creamy.
- heat a large sauté pan with a lid over medium-high. Add the oil or butter once warm; for oil-free, use 1/4 cup of water instead. Add the chard stems to the pan and cook for 3 to 5 minutes, until translucent. Reduce the heat to medium-low and add the garlic, mushrooms, and a pinch of salt to the pan; sauté for 1 minute, then cover and let steam for another minute. Remove the lid from the pot and add the frozen peas; once they have thawed, add 1/4 cup of water to the pan along with the swiss chard leaves. Cover again and steam until the chard is tender, 2 to 3 minutes. There will be leftover water at the bottom of the pan, but this is okay.
- to the pan along with the Lemon Cream Sauce and mix until well-combined; if there’s any extra liquid at the bottom of the pan, let the pasta sit for 2 to 5 minutes until it is absorbed. Season with salt to taste, then divide onto serving plates, top with fresh chives, and serve.
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