Vegan Pasta Al Limone
User Reviews
4.9
Vegan Pasta Al Limone
Description
This Vegan Pasta Al Limone recipe hinges on a cashew-based sauce. Cashews are soaked in hot water to soften, then blended with lemon zest, fresh lemon juice, garlic powder, a raw garlic clove, chickpea miso for umami, nutritional yeast for cheesy notes, sea salt, olive oil, and water until smooth and pourable. The resulting sauce has a creamy but thin consistency resembling non-dairy milk, with a notable lemon tartness balanced by savory flavors.
Pasta, preferably spaghetti or linguine, is boiled to al dente and then combined with the sauce in a pan to coat evenly. The lemon and garlic flavors offer a bright and flavorful profile while the miso and nutritional yeast add depth and richness without dairy. Optional garnishes like vegan parmesan, red pepper flakes, or fresh parsley add layers of flavor and mild heat.
This dish serves as a light but satisfying meal that suits vegan diets and can be prepared with gluten-free pasta if needed. The sauce’s tanginess and smooth texture complement the tender pasta well.
Ingredients
SAUCE
- 1/4 cup cashew nuts raw
- 1 Tbsp lemon zest
- 3 Tbsp lemon juice
- 1 tsp garlic powder
- 1 clove garlic peeled
- 1/2 tsp chickpea miso (we like Miso Master brand // or regular miso — we recommend white or yellow)
- 2 tsp nutritional yeast
- 1/2 tsp salt sea salt
- 2 Tbsp olive oil
- 1 cup water
- 1/4 cup vegan parmesan cheese (or store-bought)
PASTA
- water (for boiling)
- salt (for seasoning water)
- 12 oz. pasta we like spaghetti or linguine // gluten-free as needed // ensure vegan-friendly // we like Jovial brand spaghetti, dry
GARNISH optional
- red pepper flakes
- parsley fresh
- vegan parmesan cheese
Instructions
- Soak cashews in very hot water for 30 minutes, uncovered.
- 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.
- Carefully scoop out about 1 cup (240 ml) of the pasta water (amount as recipe is written // adjust if altering batch size) to reserve for thinning the sauce. Then drain pasta.
- Off the heat, add 1/2 cup (120 ml) pasta water (amount as recipe is written // adjust if altering batch size) to the sauce and whisk to combine. Add drained pasta to sauce.
- Turn heat to medium low and begin stirring and tossing the pasta in the sauce. It will seem watery and loose, but don’t worry! After 3-5 minutes, the sauce will thicken and begin clinging to the pasta. Stir until the sauce fully coats the pasta.
- Add vegan parmesan and give the pasta one final toss. If sauce appears too thick, add some of the remaining pasta water until you reach the desired consistency. Serve immediately and garnish with red pepper flakes, parsley, and more vegan parmesan, if desired.
- Best when fresh. Leftovers will keep up to 5 days in the refrigerator. Reheat in the microwave or in a skillet with a splash of non-dairy milk to bring back the sauciness! Not freezer friendly.
Notes
- Soak cashews in very hot water for 30 minutes to achieve a smooth, creamy sauce.
- Adjust lemon juice or nutritional yeast to balance tartness and savory flavor to taste.
- Use gluten-free pasta and vegan parmesan to keep the recipe fully vegan and allergen-friendly if required.
- Optional garnishes like red pepper flakes and fresh parsley enhance flavor and presentation.
- Nutrition info is an estimate excluding optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 291 | 15% |
| Carbohydrates | 33.8g | 11% |
| Protein | 9.4g | 19% |
| Fat | 13.9g | 21% |
| Saturated Fat | 2.2g | 11% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 8.4g | 42% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 423mg | 18% |
| Potassium | 219mg | 5% |
| Fiber | 3.2g | 13% |
| Sugar | 1.8g | 4% |
| Vitamin A | 3.2IU | 0% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 18.6mg | 2% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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