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–+ servings
Creamy Lemon Pethispper Pasta

Creamy Lemon Pepper Pasta

This is by far the creamiest and smooth vegan pasta sauce I have made to date. It is full of flavor from lemon juice, zest, sautéed garlic, and lots of pepper for a kick!
5 from 5 votes
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Total Time: 30 minutes
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Cheesy, Easy, Plant-Based, Recipe, Vegan
Author: Taisha Bell
Servings: 4

Ingredients
 

  • 1 cup cashews soaked in boiling water ⁣⁣
  • 1 lemon juiced and zested⁣⁣
  • 4 cloves garlic
  • 1 tbsp vegan butter⁣⁣ or olive oil
  • 1 tsp black pepper
  • 1 1/2 tsp salt
  • 1/8 tsp tumeric⁣ for color⁣
  • 3 cups reserved pasta water begin with 1 1/2 cups⁣⁣
  • 8-10 oz pasta of choice⁣

Instructions

  • Boil enough water to cover cashews, pour on top of cashews and allow to soak for 15 minutes. ⁣⁣
  • While cashews are soaking get your pasta water boiling/cooking. Roughly chop garlic, heat butter in a skillet on medium low heat and sauté the garlic for ~5 minutes until fragrant and lightly cooked.
  • Transfer garlic butter mixture to a blender with juice of lemon + zest, pepper, salt, turmeric, and drained cashews.
  • Right before pasta is done reserve about 3 cups of pasta water, set aside. Drain pasta, transfer back to pot and toss in about 1 T olive oil to avoid them sticking together.
  • Add 1 1/2 cup of reserved pasta water to the blender. Blend on high speed until a super smooth consistency. Give it a taste adjust flavor to your liking. Give it another blend just to make sure it’s extra smooth :) pour over pasta tossing to combine. Stir frequently on medium heat until the sauce begins to thicken. Adding more pasta water to thin if needed as sauce continues to thicken.⁣

Notes

I served mine with more pepper, hemp hearts, and black sesame seeds for color. ⁣⁣

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