Creamy Lemon Pasta Sauce
A rich, velvety vegan pasta sauce with bright lemon flavor and a luscious, dairy-free creaminess.
Servings: 4
Equipment
- High Speed Blender
- Large Pot
Ingredients
- 12 oz Linguine, Fettuccine, or other long pasta shape Homemade* or store-bought
- 12 oz Silken Tofu
- ½ cup Fresh Lemon Juice
- 1 tbsp Lemon Zest About 1 lemon worth of zest
- ½ cup Nutritional Yeast
- 1 tsp Sea Salt
- ½ tsp Ground Black Pepper
- ½ tsp Red Pepper Flakes Optional
- 4 Cloves Garlic
- ¼ cup Pasta Water
Optional for Serving
- Parsley
- Lemon Zest
- Wilted Spinach
- Vegan Parmesan Cheese
- Finley Chopped Castelvetrano Olives
Instructions
- Boil / Cook the pasta according to package instructions, reserve ½ cup of pasta water to use for the sauce later, then drain and set aside.
- While the pasta cooks, drain any excess water from the tofu package and add it to a blender along with the lemon juice, lemon zest, nutritional yeast, salt, red chili flakes, and garlic. Blend until smooth. Set aside.
- Pour the creamy sauce from the blender into the pan to start to heat the sauce.
- Add the cooked and drained pasta and stir to coat in the lemon sauce, add ¼ cup of the pasta water to bring the sauce and pasta together. Turn the heat to medium-low and warm. Note, if you want to store this as leftovers, keep the pasta and sauce separate until you are ready to reheat to eat.
- If desired, wilted spinach or other vegetables, and any other desired toppings, like additional lemon zest, parsley, or vegan parmesan cheese. Remove from heat and serve.
- Leftovers can be stored in an airtight container in the fridge for 3 to 4 days.
Notes
*Use my homemade pasta recipe, here