Vegan Creamy Lemon Garlic Pasta
This vegan creamy lemon pasta is loaded with amazing zesty flavors and is ultra creamy, thanks to the coconut milk. Also includes garlic, sun-fried tomatoes and tons of veggies. This recipe is super versatile, made in under 30 minutes, fully vegan and dairy-free and makes for a perfect weeknight quick dinner for your whole family.
Servings: 6 servings
Calories: 446kcal
Ingredients
- 12-16 oz pasta of your choice (I used ziti noodles) cooked al dente
- ½ cup vegetable broth or water
- 1 tbsp cornstarch
- 1 bunch of asparagus edges removed and chopped in bite-size
- 8 oz frozen green peas I used half of a bag of 16 oz.
- 3-4 large cloves of garlic crushed
- ¼ cup sun-dried tomatoes packed in oil OR dried in a sealed bag
- 15 oz canned coconut milk choose full-fat (if possible) and unsweetened
- 2 tbsp nutritional yeast
- 1 lemon juiced and zested
- 1 large handful fresh basil
- salt and ground black pepper to taste
Instructions
- Cook the noodles al dente, then drain and set aside.
- Whisk the vegetable broth and cornstarch together in a bowl and set aside.
- If you have dried tomatoes in a bag, then rehydrate them in hot water for 10-15 minutes, then drain and chop. If they are kept in oil, then pat dry very well with paper towels, then chop.
- Meanwhile, make the sauce: warm up a large non-stick pan with a little oil (or not, can be made oil-free). Then, add the asparagus and a pinch of salt and cook for 3-4 minutes stirring often.
- Then, add the peas (frozen!) and garlic and cook until the peas are thawed, about 2 minutes. You can add a splash of water if it dries out too much, don't let the garlic burn!
- Once the veggies are tender, then add the coconut milk, nutritional yeast, lemon juice, lemon zest and sun-dried tomatoes. Stir well to combine and bring to a light simmer (avoid big bubbles). Then, add the fresh basil and stir to help the leaves wilt.
- Then, pour the cornstarch-broth mixture in the pan (whisk in the bowl just before pouring) and stir right away. Keep cooking until thicker, just for a few minutes.
- Adjust salt and lemon flavor to taste and then, add the cooked noodles. Stir to combine and remove from the heat when warmed up.
- Serve warm with more fresh basil, ground black pepper, more lemon zest and vegan parmesan cheese, if desired.
Video
Notes
- Store any leftovers in an air-tight container for up to 4-5 days. Reheat using the microwave and add a splash of plant milk or broth or water to help loosen up the sauce.
- Feel-free to use other vegetables, such as broccoli, cherry tomatoes, mushrooms, spinach, zucchini, etc. Check out the blog post for more ideas!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 446kcal | Carbohydrates: 60g | Protein: 14g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 721mg | Fiber: 8g | Sugar: 9g | Vitamin A: 678IU | Vitamin C: 31mg | Calcium: 55mg | Iron: 4mg