Alright, folks, today we’re diving into a pasta dish that’s creamy, zesty, and packed with good vibes—my Creamy Lemon and Green Pea Pasta! 🍋🌱 Now, I know we all love a good bowl of pasta, but this one’s on another level. It’s got a smooth, cashew-based sauce that feels like pure comfort, plus the brightness of lemon and the sweetness of green peas. Oh, and did I mention it’s completely plant-based? Yeah, you’re gonna want to stick around for this one!
Try my Roasted Cauliflower Nourish Bowl With Hummus recipe.
Why you’ll love this recipe
Quick and Easy: Whip this up in just 25 minutes—perfect for busy weeknights or a laid-back weekend!
Creamy Delight: The cashew and tofu blend creates a super creamy sauce that feels indulgent but is totally plant-based.
Bright and Zesty: The lemon juice and zest bring a fresh, zingy flavor that will brighten your day!
Packed with Goodness: You’ll get a nice dose of protein from the tofu and cashews, plus all the vitamins from those green peas.
Customizable: Feel free to toss in your favorite veggies or swap the pasta for whatever you have on hand.
Garnish Game Strong: The optional green pea shoots add a lovely touch of elegance and a little extra crunch.
Crowd-Pleaser: Perfect for sharing with friends or family—everyone will be coming back for seconds!
Try my Easy Slow Cooker Teriyaki Chicken recipe.
What you’ll need to make
Rigatoni Pasta 🍝: I love using rigatoni for this recipe because those little ridges hold onto the creamy sauce perfectly. But hey, any pasta will do—penne, spaghetti, whatever’s in your pantry!
Cashews 🥜: These are the magic behind the super creamy sauce. When blended, cashews turn into a velvety, dairy-free dream. Plus, they add a little natural sweetness that pairs beautifully with lemon.
Tofu 🧈: Firm tofu adds some protein and makes the sauce rich and silky. It’s mild in flavor, so it blends right in, but trust me, it’s doing all the heavy lifting!
Almond Milk 🥛: We use unsweetened almond milk to thin out the sauce, making it smooth without being too heavy. Feel free to swap with any other plant milk you’ve got on hand!
Lemon Juice and Zest 🍋: The lemon is the star here! It brightens up the dish with a fresh, zesty flavor. You’ll get that tang from the juice and a little pop of citrus from the zest.
Green Peas 🌱: These little guys add a burst of sweetness and color to the dish. Plus, they’re full of fiber, so they’re doing good things for you while tasting great!
Nutritional Yeast 🧀: If you’re new to this, think of it as a dairy-free cheese alternative. It adds that savory, cheesy flavor without any actual cheese. It’s a vegan must-have!
Green Pea Shoots (Optional) 🌿: If you want to get fancy, toss on some green pea shoots at the end. They give a fresh, crunchy texture and look gorgeous on top!
Try my Vegan Potato Gratin recipe.
| Ingredients (Serves: 4) |
|---|
| – 10.6 oz (300g) rigatoni pasta, or pasta of choice |
| – 2.5 oz (70g) cashew nuts |
| – 8.8 oz (250g) tofu, firm |
| – 4 tbsp almond milk, unsweetened |
| – 4 tbsp lemon juice |
| – 2 tbsp nutritional yeast |
| – 1 clove garlic, minced |
| – 1/2 tsp sea salt |
| – 5 oz (145g) green peas, defrosted |
| – zest of 1 lemon |
| – 2 oz (60g) green pea shoots (optional) |
What you’ll need to do
Time required: 25 minutes
First things first—let’s get that pasta cooking! Boil it according to the package instructions until it’s perfectly al dente.
While that’s happening, grab a small pot and toss in your cashew nuts. Cover them with boiling water and let them simmer for about 5 minutes to soften up. Once they’re good to go, drain them and pop them into a high-speed blender. Add in the tofu, almond milk, lemon juice, nutritional yeast, minced garlic, and half a teaspoon of salt. Blend it all up until you’ve got a smooth, creamy goodness!
Now, let’s bring it all together! Toss the cooked pasta into a big bowl, and mix in that dreamy creamy sauce, along with the green peas and a sprinkle of lemon zest.
Time to serve! Dish out the pasta into 4 bowls and, if you’re feeling fancy, garnish with those optional green pea shoots. Enjoy every bite!
Get Free Cookbooks
Kickstart your keto journey with our FREE Keto Cookbooks! 🎉 Packed with delicious recipes, these print copies are yours for the taking. Don’t wait—order now and start cooking your way to a healthier you! 🚀📚
*Hurry! offer valid till stock lasts.
Recipe Swaps & Creative Tweaks
Here are some fun substitution and improvisation ideas for your Creamy Lemon and Green Pea Pasta:
Try my Refreshing Coconut and Mango Daiquiri recipe.
Possible Substitutions:
Pasta: Not a rigatoni fan? Swap it out for any pasta you have—penne, fusilli, or even spaghetti will work just fine!
Cashews: If you’re out of cashews, blanched almonds or sunflower seeds can also work as a base for the sauce. They won’t be quite as creamy, but still delicious!
Tofu: No tofu? You can use soaked raw cashews instead or even silken tofu for an extra smooth texture. Greek yogurt (if you’re not strictly vegan) is another option for creaminess.
Almond Milk: Any plant-based milk will do the job—oat milk, soy milk, or coconut milk if you want a slightly richer sauce.
Green Peas: Swap green peas for other veggies like broccoli, zucchini, or spinach. Any fresh or frozen veggies that need using up can jump in!
Try my Vegan Crispy Potato Salad recipe.
Easy Improvisations:
Add Protein: If you want to up the protein, toss in some chickpeas, lentils, or even tempeh. If you’re not vegan, grilled chicken or shrimp would be great additions!
Spice It Up: For a little kick, sprinkle in some red pepper flakes or a dash of hot sauce into the sauce. A bit of heat never hurts!
Herb Boost: Toss in fresh herbs like basil, parsley, or even a handful of arugula at the end for a fresh, peppery twist.
Nutritional Yeast Swap: If you don’t have nutritional yeast, a dash of miso paste or soy sauce can give the sauce a savory umami boost.
Crispy Topping: For some crunch, top the pasta with toasted pine nuts, pumpkin seeds, or even crispy fried onions.
Try my Vegetable and Tofu Skewers recipe.
Some useful tips for the recipe
Soften the Cashews: If you’ve got the time, soak the cashews in water for a few hours or overnight. It makes them even creamier when blending! But if you’re in a rush, boiling them for 5 minutes works just as well.
Use Fresh Lemon: Freshly squeezed lemon juice makes a big difference in flavor compared to bottled. Don’t forget to zest the lemon before cutting it—it’s much easier that way!
Blend the Sauce Smooth: Make sure you blend the cashews and tofu long enough to get a really smooth sauce. A high-speed blender works best, but a food processor will do in a pinch. If it’s too thick, add a splash of extra almond milk to thin it out.
Reserve Some Pasta Water: Before draining the pasta, save about half a cup of pasta water. You can use it to loosen up the sauce if needed and help it stick to the pasta better.
Defrost Peas Quickly: Forgot to defrost your peas? No worries—just pop them in a bowl with some warm water for a few minutes, and they’ll be ready to go.
Serve Immediately: This pasta is best enjoyed fresh, while the sauce is still creamy and warm. If it sits too long, the sauce might thicken, but you can easily fix it by stirring in a little extra almond milk.
Customize Your Veggies: Feel free to toss in any quick-cooking veggies you love—like spinach or arugula. They wilt beautifully in the warm pasta and sauce!
Some serving suggestions
Side Salad 🥗: Serve it alongside a light, crisp salad—something with arugula, cherry tomatoes, and a simple lemon vinaigrette will balance the creamy pasta perfectly.
Garlic Bread 🍞: Pair it with some warm, crusty garlic bread for that classic pasta-and-bread combo. Bonus points if you add a sprinkle of nutritional yeast to the bread for extra cheesy flavor!
Roasted Veggies 🥦: Roast up some seasonal veggies like broccoli, asparagus, or bell peppers. The roasted flavors complement the freshness of the lemony pasta.
Light Soup 🍲: A simple broth-based soup like vegetable or miso soup can work as a nice starter before digging into the creamy pasta.
Topping It Off 🧀: For extra flavor and texture, try topping your pasta with toasted pine nuts, crispy breadcrumbs, or vegan parmesan for a satisfying crunch.
Family-Style 🍽️: Serve the pasta in a big bowl in the middle of the table for everyone to dig into. It’s perfect for sharing, and makes the meal feel extra cozy.
Add Extra Freshness 🌿: Garnish with extra fresh herbs like parsley or basil. They add a pop of color and a fresh, herby flavor that ties everything together.
Zesty Finishing Touch 🍋: Serve with an extra wedge of lemon on the side so everyone can squeeze a little more zest into their pasta if they want an extra citrus kick.
Try my Sweet Chili Meatballs recipe.
Some storage suggestions
Meal Prep 🍱: This recipe is great for meal prepping! Divide the pasta into individual servings in containers and refrigerate. Just grab and go when you need a quick, satisfying meal during the week.
Fridge 🥶: Store any leftovers in an airtight container in the fridge. It’ll stay fresh for about 2–3 days. When you’re ready to eat, just reheat in the microwave or on the stovetop. You might need to add a splash of almond milk to loosen up the sauce if it thickens.
Freezer ❄️: Want to save some for later? You can freeze the pasta in an airtight container for up to a month. Just be aware the sauce might change texture slightly when thawed. Reheat it gently on the stove, adding a bit of plant-based milk or water to bring the creaminess back.
Sauce Only 🍶: If you’d rather prep the sauce ahead of time, store it separately in the fridge for up to 3–4 days. Then, just cook up some fresh pasta when you’re ready and mix them together! The sauce can also be frozen for up to a month—perfect for quick weeknight meals.
Try my Roasted Carrots over Labneh with Chimichuri recipe.
And there you have it—Creamy Lemon and Green Pea Pasta in all its glory! 🍝✨ In just 25 minutes, you’ve got a dish that’s creamy, satisfying, and full of fresh flavors. Whether you’re serving it up for a quick weeknight meal or impressing a few friends, this recipe’s got your back. So, grab your fork and dig in—you won’t be disappointed!
Recipe Card
Creamy Lemon and Green Pea Pasta
Whip up my Creamy Lemon and Green Pea Pasta in just 25 minutes! 🍝✨ With a dreamy, dairy-free sauce made from cashews and tofu, this dish is bursting with flavor and nutrition. It’s a simple way to impress your friends and family at dinner!
Ingredients
Instructions
-
Step 1:
Cook the pasta according to instructions on the packaging.
-
Step 2:
Place the cashew nuts into a small pot and cover with boiling water. Boil the cashews for 5 minutes to soften them, then add to a high-speed blender along with the tofu, almond milk, lemon juice, nutritional yeast, garlic and 1⁄2 tsp. of salt. Blend until smooth and creamy.
-
Step 3:
Place the cooked pasta in a large bowl, and mix through the creamy sauce, green peas and lemon zest.
-
Step 4:
To serve, divide the pasta equally between 4 bowls and garnish with green pea shoots (optional).
Servings 4
- Amount Per Serving
- Calories 461kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 68g23%
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
