Creamy Vegan Lemon Pasta Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright and zesty plant-based pasta with a creamy cashew sauce, fresh lemon, garlic, and vegan parmesan tossed with spaghetti. Silky and satisfying, this vegan take on a classic Italian dish is simple yet elegant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ⅓ cup raw cashews
- ⅔ cup water
- ½ teaspoon salt
- 1 lb spaghetti (or pasta of choice)
- 6 tablespoons vegan butter
- 3 cloves garlic, thinly sliced
- 1-2 tablespoons lemon zest
- ¼ cup lemon juice
- ½ cup vegan parmesan cheese
- Black pepper, to taste
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 496mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 11mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 496MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.