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!
10 min
Serves
4
Easy
Italian
Vegan
Vegetarian
Dairy Free
Ingredients
- 8 oz pasta (dry) of choice)
- 1 tbsp olive oil (or veggie broth (if oil-free)
- 1/2 onion (diced)
- 3 cloves garlic (minced)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt & black pepper (to taste)
- 1 Pinch of nutmeg
- 1 1/3 cup plant-based milk (*see notes)
- 2 tbsp cashew butter (*see notes)
- 1 tbsp cornstarch (+ 2 tbsp water (*see notes)
- 2 cups (480ml) baby spinach
- Red pepper flakes (to taste (optional)
- Vegan Parmesan (to garnish (optional)
Preparation
Not specified
Cooking
- 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.
- Let simmer for a few minutes until thickened, then add spinach, and cook until wilted, about one minute.
- Turn off the heat and add the cooked pasta.
- Stir to combine.
- Taste it and adjust seasonings.
- Add more salt/pepper/lemon juice or red pepper flakes to taste.
- Add a splash of plant-based milk or vegetable broth for a thinner sauce.
- Sprinkle with vegan Parmesan and enjoy!.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
