Mediterranean Diet Friendly Vegan Creamy Lemon Pasta

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Mediterranean Diet Friendly Vegan Creamy Lemon Pasta

Bright lemon and a silky cashew cream come together in this pasta for a dish that feels indulgent but is built on simple, wholesome staples. Garlic sizzled in olive oil until golden gives the sauce its savory backbone, while fresh lemon zest and juice keep everything tasting light and vibrant rather than heavy. Nutritional yeast adds a subtle savory depth to the cashew base, and a scoop of starchy pasta water is all it takes to bring the sauce to that perfect, clingy consistency. Twirled through al dente spaghetti and finished with a scatter of fresh parsley, this one comes together in under 40 minutes and eats like a restaurant-worthy plate of pasta. The olive oil, garlic, and citrus-forward flavor profile make it a natural fit for a Mediterranean-style table, and it's a great option to keep on repeat for easy weeknight dinners.

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
1 cup boiling water
2 tbsp nutritional yeast
Bob's Red Mill Large Flake Nutritional Yeast, 5 oz KAL Nutritional Yeast Flakes KAL Imported Nutritional Yeast Fine Flakes NOW Nutritional Yeast Flakes 10 Ounce (284 g) Flakes Frontier Co-Op Nutritional Yeast Mini Flakes - 1 lb
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1 tsp lemon zest (from about 1 lemon)
3 tbsp fresh lemon juice (from about 1 ½ lemons)
½ tsp salt

For the pasta

12 oz dry spaghetti
1 tbsp salt (for pasta water)

For the sauce

2 tbsp olive oil
4 cloves garlic, thinly sliced
¼ tsp red pepper flakes
½ cup reserved pasta water
1 tsp lemon zest (from about 1 lemon)
salt and pepper, to taste

For serving

¼ cup fresh parsley, roughly chopped
lemon wedges, for serving (optional)
vegan parmesan, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, until the cashews are softened and plump.
2
Drain the cashews, discarding the soaking water. Transfer to a blender along with the nutritional yeast, 1 tsp lemon zest, 3 tbsp lemon juice, 1/2 tsp salt, and 3/4 cup fresh water. Blend on high for 60–90 seconds until completely smooth and creamy, with no visible cashew pieces. Set aside.

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