Easy Lemon Pasta

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This lemon pasta (aka Pasta al Limone) is creamy, citrusy, and refreshing, perfect for any time of the year.

This dish makes for a great mid-week meal that uses just 10 base ingredients, can be made in under 30 minutes and is dairy-free, vegan, and can be made oil-free, gluten-free, and nut-free!

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Cook your favorite pasta (regular, gluten-free, grain-free, etc.) according to the package instructions. I used Fettuccine, but you can also use spaghetti.

STEP 1

Meanwhile, as the pasta cooks, heat olive oil in a large skillet and add the onion. Sauté for 3 minutes, then add the garlic and lemon zest. Sauté for a further minute, stirring frequently.

STEP 2

Add the lemon juice, salt, nutmeg, black pepper, plant-based milk, and cashew butter and stir to combine. Then, bring it to a boil.

STEP 3

In a small bowl, combine cornstarch and water into a lump-free slurry and then pour it into the skillet and mix well.

STEP 4

Allow the sauce to simmer for a few minutes until thickened. Then, add the spinach and cook until wilted (about 1-2 minutes).

STEP 5

Turn off the heat and add the cooked pasta. Stir to combine. Taste the lemon cream sauce and adjust the seasonings, as necessary.

STEP 6

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Serve up the pasta and sprinkle with Vegan Parmesan and optional red pepper flakes (you could also serve with additional lemon slices)- enjoy!