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!

Course Entrée

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 479kcal

Author Sina

Ingredients

9 oz rigatoni or penne
1/2 cup cashews
2 cloves of garlic
1/2 teaspoon salt
black pepper, to taste
1 teaspoon tapioca or corn starch
1 cup unsweetened almond or soy milk
3 tablespoons nutritional yeast
juice of one lemon
1/2 teaspoon lemon zest
more lemon zest, to sprinkle
freshly chopped parsley, to sprinkle

Instructions

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!

Notes

It's important to use a high speed blender for this recipe. Otherwise you won't be able to achieve the right texture. If you want to make it a bit easier for your blender, you could soak the cashews overnight in cold water or for 30 minutes in boiling water. However, this is not necessary if you use a Vitamix or a similar blender.
Make sure that the cashews you use are unsalted and not roasted.
You can easily make this dish gluten-free. Just use brown rice penne instead of regular pasta. I usually prefer brown rice pasta over lentil or chickpea pasta because they have a very neutral taste and an awesome texture.
If you have problems finding the tapioca starch, you could also make the recipe without it or use corn starch instead. The tapioca starch makes the sauce a bit stretchy, kind of like a cheese sauce.

Nutrition