Lemon Pasta

Whenever I create a new one-pot pasta recipe, I combine the flavors I love. Lemon, for instance, makes the best sauces and dressings, so I decided to make a lemon pasta recipe in one pot in under 20 minutes. If you ever want a quick and easy meal, lemon pasta is not only easy, its super creamy. 

Often, people ask me how I eat pasta and stay so thin. Even though some people avoid carbohydrates, I embrace them! What makes all the difference in the world is what ingredients go into the pasta recipe, and how much pasta one eats. 

Since my lemon pasta recipe is plant-based and full of green, healthy vegetables, it’s a win-win! So, don’t run away from pasta; instead, load it up with veggies and a great sauce, and eat to your heart’s content. 

WHAT INGREDIENTS ARE NEED TO MAKE CREAMY LEMON PASTA?

First, I chose a few of my favorite vegetables which work perfectly with a lemon flavor. 

• Artichokes
• White Onion
• Garlic
• Kale
• Asparagus 
• Green Peas

To begin, I saute the garlic, onions, and artichokes until the onions are translucent.  

Then, I add vegetable broth and noodles. Although I chose bow-tie pasta, any pasta goes well with this recipe. Once the vegetable broth begins to boil, I cover the pot, and reduce the heat to simmer, and cook for 15 minutes. 

In the meantime, I prepare the lemon cashew cream to add after the pasta and vegetables are cooked. 

HOW TO MAKE LEMON CASHEW CREAM FOR LEMON PASTA RECIPE

• Lemon Juice + Zest
• Cashews
• Vegetable Broth
• Garlic
• Nutritional Yeast
• Dijon Mustard

Of course, all the ingredients go into my Nutribullet blender and the sauce is ready in seconds. 

Because the kale, peas, and asparagus are delicate and don’t take long to cook, I add them the last five minutes of the cooking process. This way, the vegetables are not overcooked. 

Once the 15 minutes are done, I remove the cover and stir in the cashew cream. 

Next, I cook for 5 additional minutes to combine the ingredients one last time. 

As a result, the sauce thickens, creating a creamy lemon pasta to die for. In order to add a little more lemon love to my creamy lemon pasta recipe, I add a slice of lemon to each bowl. Also, I include some Vegan Parmesan Cheese, and I made my family’s favorite Vegan Garlic Bread, but this time I added fresh rosemary, parsley, and basil. 

LOOKING FOR MORE ONE-POT PASTA RECIPES IN UNDER 20 MINUTES?

• Spinach Artichoke Pasta Recipe
• Jambalaya Recipe  Quick, Easy and Spicy
• One-Pot Tomato Basil Pasta
• Cajun Pasta
• Enchilada Pasta
• Buffalo Chicken Pasta
• Chicken Pot Pie Noodles

Yield: 6 servings

Lemon Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Creamy lemon pasta cooks in under 20 minutes in one-pot. Loaded with kale, asparagus, artichokes, peas, and onions, this lemon pasta is so creamy, you won't believe how delicious it is.

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Ingredients

Lemon Pasta

• 1 white onion, cut in half and cut into thin slivers
• 2 cloves garlic, minced
• 8 ounces artichokes, cut into bit-sized pieces (1/2 15 ounce can of artichokes in water, drained and cut)
• 3 cups vegetables broth
• 1 cup frozen peas
• 1 bunch asparagus, cut into bite-sized pieces (about 2 cups)
• 2 cups kale, stalk removed and cut into bite-sized pieces
• 8 ounces pasta of choice (I used bow tie pasta)

Lemon Cashew Cream

• 1/4 cup raw cashews
• 2 lemons juiced and zested
• 1/4 cup nutritional yeast
• 1 Tablespoon dijon mustard
• 2 cloves garlic

Garnish (Optional)

• Lemon slices
• Vegan Parmesan Cheese 

Vegan Garlic Bread

• 1 recipes vegan garlic bread
• 2 Tablespoons rosemary, chopped
• 2 Tablespoons parsley, chopped
• 2 Tablespoons basil, chopped

Instructions

1. In a large pot, saute garlic, onions, and artichokes until the onions are translucent.
2. Add 3 cups vegetable broth and noodles of choice.
3. Bring to a boil and cover the pot; reduce to simmer for 10 minutes.
4. Combine the ingredients for the cashew cream in a small blender and blend until smooth. Set aside.
5. Once the 10 minutes lapses, add the kale, asparagus, and frozen peas; stir, and replace the top and cook for 5 more minutes.
6. Again. remove the top and add the cashew cream and stir.
7. Cook uncovered for a few minutes until the sauce thickens.
8. Add vegan parmesan cheese and a slice of lemon (optional)

VEGAN GARLIC BREAD WITH HERBS

1. Follow the directions for vegan garlic bread.
2. Combine the three herbs and add to the top of the garlic bread before baking.
3. Bake as directed.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Grey Poupon Dijon Mustard (8 oz Jar)
• 
  Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan
• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 229Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 270mgCarbohydrates 37gFiber 12gSugar 8gProtein 12g

Nutrition facts may not be 100% accurate.

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