Zesty Vegan Lemon Pepper Pasta! 

This Vegan Lemon Pepper Pasta comes together thanks to… well, lemons and pepper, of course! This classic flavour combination is delicious in pasta form and I’m sharing an easy method to create a creamy, zesty sauce. The base of this sauce involves cauliflower and cashew butter (trust me on this one), and the steps are fairly simple.

To make, all you need to do is boil pasta, steam cauliflower, roast or sauté your garlic, blend to create a sauce and then toss pasta in! The beauty of this pasta is that it’s made with whole food, plant based ingredients, made without any dairy whatsoever. This bright and fresh Vegan Lemon Pepper Pasta is not only vegan, but also gluten free, refined sugar free and can be made oil free.

What’s in this Vegan Lemon Pepper Pasta?

• Gluten free pasta of choice
• Freshly squeezed lemon juice
• Cauliflower
• Cashew butter
• Garlic
• Nutritional yeast
• Soy milk
• Salt and pepper

Secrets to success

When making this sauce, make sure you pay special attention to the kind of cashew butter and soy milk you’re using. Avoid using sweetened nut butter or non-dairy milk and be sure that there are no flavours (like vanilla) added. It will definitely impact the recipe, speaking from experience!

If you like this recipe, try…

• 15-Minute Caprese Pasta Salad
• Herbed Mushroom Carbonara
• High Protein Vegan Mac & Cheese
• 10-Minute Pumpkin Tahini Pasta
• Spicy Almond Butter Noodles

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.

Vegan Lemon Pepper Pasta (gluten free, oil free option)

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★★★★★

5 from 2 reviews

• Author: Remy
• Total Time: 25 minutes
• Yield: 2-3 servings 1x
• Diet: Vegan

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Description

A delicious, zesty Vegan Lemon Pepper Pasta made with simple ingredients! This recipe is vegan, gluten free, refined sugar free and can be made oil free.

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Ingredients

Scale 1x2x3x

• 2 servings pasta of choice (I used these gluten-free bowties)
• 1/2 large head of cauliflower (roughly 2 cups of florets, packed)
• 3–4 cloves garlic
• 3/4 cup unsweetened soymilk (can use other unsweetened, unflavoured non-dairy milk)
• 2 tbsp unsweetened creamy cashew butter or tahini*
• 2 tbsp nutritional yeast
• juice of 1 lemon
• salt and pepper to taste
• (optional) vegan parmesan
• (optional) lemon zest to garnish

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Instructions

• Prepare pasta according to package directions, cooking until al dente. Strain and set aside, saving 1/4 cup of pasta water.
• Next, prepare your ingredients to create your sauce. Steam cauliflower florets until tender, roughly 5-8 minutes. While cauliflower is steaming, smash and sauté garlic cloves with a splash of oil or veggie broth until fragrant. Alternatively, you can use this oil-free roasted garlic.
• Add cauliflower, garlic and all remaining sauce ingredients to a high speed blender or food processor and blend until completely smooth. If necessary, you can add additional soy milk or pasta water to achieve desired sauce texture. Season with salt and pepper to taste, using a liberal amount of pepper (remember, this is a lemon pepper pasta 😉).
• Pour blended sauce into a saucepan over medium heat, stirring and simmering for a few minutes. Add cooked pasta to the saucepan, and gently stir to coat, adding pasta water by the tablespoon as necessary and enjoy!

Notes

*I highly recommend cashew butter for this recipe, as tahini has a stronger flavour and distinct bitter profile. Make sure you use a single ingredient cashew butter and be sure to use one without added flavour (vanilla, or sweetener).

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: main dishes, pasta
• Method: blending

Keywords: pasta, summer, main dishes, gluten free, oil free, blender, wfpb

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