creamy vegan lemon pasta
Super easy and creamy, lemon green veggie pasta that can be thrown together in 30 minutes or less for a great weekday meal!
Equipment
- high-speed blender or food processor
Ingredients
Sauce
- 50 grams cashews
- 30 ml lemon juice
- 4 grams garlic minced
- 240 ml non-dairy milk
- salt and pepper to taste
Pasta
- 400 grams pasta of choice I used calamarata
- 4 grams garlic minced
- 300 grams asparagus
- 200 grams broccoli
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat to the oven to (298°C) 400°F and prepare a pan with parchment paper.
- Soak raw cashews in boiling water for 15-20 minutes.
- Toss the broccoli and asparagus and drizzle with oil and one clove of garlic and layout broccoli and asparagus on the baking sheet.
- Bake in the oven for about 15 minutes until roasted but not burnt.
- Meanwhile, boil a large pot of water and cook pasta according to instructions and before straining the pasta save some of the pasta water in a mug or cup.
- Blend cashews, lemon juice, remaining garlic and non-dairy milk until very smooth and creamy.
- Add the sauce to the pasta, adding additional pasta water to help thin out sauce to desired consistency.
- Season with salt and pepper and serve with basil.
Nutrition
Calories: 544kcalCarbohydrates: 84gProtein: 21gFat: 15gSaturated Fat: 3gCholesterol: 84mgSodium: 71mgPotassium: 716mgFiber: 7gSugar: 7gVitamin A: 1176IUVitamin C: 57mgCalcium: 165mgIron: 5mg
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