CREAMY VEGAN LEMON SPAGHETTI
This amazing Vegan Lemon Pasta recipe is made with spaghetti, sautéed asparagus and spinach tossed in a rich and creamy lemon-infused cashew sauce. It's a light, super healthy, and flavorful pasta dish that is 100% dairy-free and can be made gluten-free too! Plus you can customize it to use your fave garden-fresh veggies and toppings as you desire!
Provided by Bianca Zapatka
Categories Lunch & Dinner Main Course Side Dish
Number Of Ingredients 16
Steps:
- Add the cashews to a pot and cover with water. Bring to a boil and cook them for 15 minutes, until softened. Then drain and rinse with fresh water.
- In the meantime, heat 1-2 tbsp of oil in a pan and sauté the onions for 2-3 minutes, until translucent. Then add the garlic and sauté for another minute, until fragrant.
- Add the cashews to a blender along with the sautéed onions and garlic, nutritional yeast flakes, lemon juice, lemon zest, vegetable broth, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed or add more water to desired consistency.
- In a pot of salted water, cook the spaghetti according to the package instructions.
- While the pasta is cooking, heat 1-2 tbsp of oil in a pan. Add the asparagus and sauté for 4-5 minutes, or until tender. Season with salt and pepper to taste. Add the spinach, cover, and set aside until the spinach has wilted.
- In a separate small pan, toast the pine nuts for a minute, stirring often, until slightly golden-brown. Remove from the pan and set aside.
- Once your pasta is 'al dente', drain and put back into the pot or a large pan. Pour the cashew sauce over the spaghetti and toss to coat (if the sauce gets too thick, add a bit water or non-dairy milk, or if it is too thin, cook it longer).
- Serve your creamy lemon pasta with asparagus and spinach and garnish with vegan parmesan cheese, pine nuts, fresh⅔ herbs, and lemon slices on the side or whatever toppings you desire.
- Enjoy!
Nutrition Facts : ServingSize 1 Serving, Calories 538 kcal, Carbohydrate 69.1 g, Protein 21.4 g, Fat 21.7 g, SaturatedFat 3.6 g, Sodium 29.8 mg, Fiber 8.2 g, Sugar 6.7 g
VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE
Add this lemon pine nut cappellini recipe to your repertoire of quick and easy pasta dishes that you can turn to on a busy night when you want to fill up but just don't feel like cooking. If you don't have fresh broccoli on hand, raid your freezer and toss in some thawed frozen veggies, whatever you have on hand.
Provided by Jolinda Hackett
Categories Entree Dinner Lunch
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Prepare pasta according to package instructions. Drain well.
- Steam or microwave broccoli just until tender. Set aside.
- Sauté garlic in olive oil for just a minute or two. Remove from heat, then whisk in lemon juice and lemon zest.
- In a large bowl, combine pasta, broccoli, olive oil, lemon and garlic and pine nuts , gently tossing to combine. Season generously with salt and pepper, to taste.
Nutrition Facts : Calories 224 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 96 mg, Sugar 1 g, Fat 14 g, ServingSize about 4 servings, UnsaturatedFat 0 g
PASTA WITH PINE NUTS, BROCCOLI, SARDINES & FENNEL
A typically Sicilian flavour combination - sweet raisins, spicy olive oil, crunchy pine nuts and salty fish
Provided by John Torode
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
- Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
- Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.
Nutrition Facts : Calories 462 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium
More about "vegan lemon pasta with pine nuts and broccoli food"
LEMON BROCCOLI PESTO PASTA - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (14)Total Time 25 minsCategory DinnerCalories 555 per serving
- Bring a large pot of water to a boil (make sure it's well salted with kosher salt). Add in the broccoli florets and stems (I used 12 ounces frozen broccoli here). You want the broccoli to be crisp tender, this should take about 3 to 4 minutes or so. Prepare a bowl of ice water to the side. Use a slotted spoon to transfer the cooked broccoli to the bowl of ice water. Then drain the broccoli well over a few paper towel sheets. Tip: Do not discard the cooking water, you will use it later for the past.
- Transfer the broccoli to the bowl of a large food processor fitted with a blade. Add 4 tablespoons of pine nuts, 1 1/2 cups grated Parmesan, all the basil leaves (about 3 cups full), and zest and juice of 2 lemons. Run the processor for about 30 seconds to combine.Scrape the sides of the food processor. Cover and run the processor again, and while it's running, slowly drizzle the extra virgin olive oil from the top opening. Season with salt and pepper to taste
- Bring the same pot of water back to a boil. Cook the pasta according to package instructions (mine took about 10 minutes or so). Reserve some of the pasta water before you drain it. Return the drained pasta to the pot over medium-low heat. Add 1/4 cup pasta water, 1 cup Parmesan cheese and stir to combine (about 1 minute). Your goal is to coat the pasta with the cheese. Remove from the heat.
- Off heat (this is very important), add about 1/2 of the broccoli pesto to the pot of pasta (you can add a bit more than 1/2 to your liking). Toss until very well combined.(Store the rest of the pesto in the freezer for later use).
VEGAN BROCCOLI PASTA - LOVING IT VEGAN
From lovingitvegan.com
MAFALDE PASTA WITH BROCCOLI, LEMON & PINE NUTS
From happyveggiekitchen.com
CREAMY VEGAN PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
VEGAN BROCCOLI PESTO PASTA - THE PETITE COOK™
From thepetitecook.com
INSANELY DELICIOUS LEMON GARLIC PASTA WITH BROCCOLI AND …
From monicaswanson.com
LEMON & BROCCOLI PESTO PASTA - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
VEGAN LEMON BROCCOLI BOW TIES – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 50 minsCategory MainsCalories 898 per serving
VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE
From pinterest.com
VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE - PINTEREST
From pinterest.ca
VEGAN PASTA AL LIMONE (GLUTEN-FREE, ALLERGY-FREE) - STRENGTH AND …
From strengthandsunshine.com
ROASTED BROCCOLI WITH LEMON AND PINE NUTS - FOOD & WINE
From foodandwine.com
VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE
From pinterest.com
CREAMY LEMON BROCCOLI PASTA RECIPE {ONE POT & VEGAN} - SIMPLY …
From simplyquinoa.com
VEGAN BROCCOLI PESTO PASTA - PURELY KAYLIE
From purelykaylie.com
VEGAN TRENDS ON TIKTOK
From tiktok.com
VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE - PINTEREST
From pinterest.ca
PASTA WITH PESTO, BROCCOLI AND PINE NUTS | THE VEGAN SOCIETY
From vegansociety.com
VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE - THE …
From thespruceeats.us
VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI - COOKING SELF
From cookingself.com
VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE
From terramadre.com.sg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love