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Creamy Lemon Garlic Pasta
A decadent, creamy vegan pasta with roasted garlic and hints of lemon. The perfect dairy-free pasta dish to bring you from winter into spring! (Or anytime). Ready in about 30 minutes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Yield 4 servings
Calories Per Serving 342 kcal
Ingredients
- 8 oz Modern Table Lentil Spirals (uncooked) (or use other pasta of choice)
- 1 head roasted garlic (see post for tips)
- 1/4 cup raw cashews soaked in hot water for 10 minutes, and drained
- 2/3 cup plain, unsweetened non-dairy milk
- 1 tsp nutritional yeast (optional)
- 1 tsp white or yellow miso (optional)
- 1/2 tsp lemon zest
- 4 tbsp freshly-squeezed lemon juice plus more to taste
- 1/2 tbsp olive oil
- 1 shallot diced or thinly sliced
Instructions
- Cook the pasta to al dente in well-salted water, according to package instructions. Drain, but do not rinse the pasta.
- In a blender, combine the roasted garlic, cashews, milk, nutritional yeast and miso if using, lemon zest, and lemon juice, until completely smooth. Add salt and pepper to taste.
- In a medium-sized saucepan, warm the olive oil, and saute the shallot until softened. Add the cashew mixture, and cook over medium-low heat, stirring frequently, until warm throughout. Fold in the cooked pasta, and cook together over low heat just until warm and the sauce coats the pasta. Add more lemon juice, salt, and pepper to taste, and serve hot, garnished with fresh herbs if desired.
Nutrition Facts
Creamy Lemon Garlic Pasta
Amount Per Serving (1 fourth recipe)
Calories 342Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Potassium 598mg17%
Carbohydrates 54g18%
Fiber 5g21%
Sugar 2g2%
Protein 17g34%
Vitamin C 12.4mg15%
Calcium 50mg5%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
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