Vegan Lemon Pasta with Basil
With a no-cook, bright, intensely lemony sauce and the sweetness of basil, this creamy vegan lemon pasta is sublime. It needs six ingredients and just 15 minutes, which makes it the perfect weeknight pasta dinner.
Servings: 8 servings
Calories: 463kcal
Equipment
- Pot for cooking pasta
Ingredients
- 1 pound spaghetti (thin spaghetti is preferred. You can use regular spaghetti, whole wheat spaghetti or fettuccine).
- ½ cup fresh squeezed lemon juice (from about 2-3 large lemons or 3-4 medium sized lemons).
- 2 tablespoons lemon zest
- ½ cup extra virgin olive oil
- ½ cup vegan parmesan cheese
- ½ cup vegan mayo
- Salt and ground black pepper to taste
- ½ cup basil leaves (roughly torn)
Instructions
- Bring a large pot of salted water to boil. Cook spaghetti until al dente. Strain pasta but reserve ½ cup of the pasta cooking water.
- As the pasta is cooking, whisk together the lemon juice, olive oil, vegan parmesan, vegan mayo, salt and ground black pepper in a large bowl until smooth and creamy.
- Add the cooked pasta to the sauce along with the reserved ½ cup of pasta water. Use a pair of tongs to mix the pasta into the sauce, Check seasoning and add more salt if needed.
- Add the torn basil leaves to the pasta and toss to mix. Serve the pasta with more vegan parmesan on the side.
Nutrition
Calories: 463kcal | Carbohydrates: 47g | Protein: 9g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Potassium: 149mg | Fiber: 2g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg