This creamy vegan gluten free Lemon Garlic Pasta is what you will want to reach for when craving comfort foods.
This is the time of year that I crave comfort foods, one of them being pasta. I created this Lemon Garlic Pasta after being on a ten day fast.
I was on the Master Cleanse, where you drink lemon juice, maple syrup, and cayenne pepper throughout the day. I anticipated using a certain amount of lemons, but I ended up using way less because I was drinking less than I usually do on the fast, so I had a bunch of lemons left over.
What a good thing, indeed! I don’t think I would have created this Lemon Garlic Pasta if it weren’t for having so many extra lemons.
Cashews create the creamy base for this dish. Lemons add a brightness, and garlic adds a savory element.
I used a gluten free shell pasta made from corn and quinoa. The pasta company is Ancient Grains. They also make a penne pasta made from lentils and quinoa, which has more protein and would also work well for this.
Lemon Garlic Pasta
Cashews provide the base for this creamy vegan pasta.
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Here’s the pasta I used to make this recipe. You’d never know it was gluten free!
Lemon Garlic Pasta
- Soak cashews in 1 cup of water for at least an hour. Discard water.
- In a food processor, mix cashews, lemon juice, minced garlic, unsweetened plain almond milk, nutritional yeast, salt, and pepper.
- Cook pasta according to directions, but slightly al dente.
- Pour sauce over noodles and cook for a few minutes longer.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.