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Creamy Vegan Lemon Pasta with Spring Vegetables

bowl of creamy vegan lemon pasta with spring vegetables with grey napkin on white background

5 from 8 reviews

This Creamy Vegan Lemon Pasta is full of bright citrus flavor & packed with spring veggies for a wholesome & refreshing meal that’s Dairy-Free & Gluten-Free.

Ingredients

Scale

For the Lemon Cream Sauce: 

  • 1/2 cup (82 g) pine nuts*
  • 2 cloves of garlic
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon italian seasoning
  • 1/41/2 teaspoon red pepper flakes (Optional)
  • Juice of 2 lemons
  • Zest of 1 lemon; about 1/2 tablespoon
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) water

For the Pasta:

  • 8 ounces (225 g) regular or gluten-free pasta
  • 1 tablespoon extra virgin olive oil or plant-based butter (Optional)
  • 1 bunch of swiss chard, de-stemmed chopped; stems and leaves separated
  • 1 clove of garlic, minced
  • 1 cup (135 g) frozen peas*
  • 5 ounces cremini mushrooms, sliced; about 5
  • Fresh chives, for garnish (Optional)

Instructions

  1. Prep the Pasta: bring a large pot of salted water to a boil; once boiling, add the pasta and cook until al dente, according to the package instructions.
  2. Make the Sauce: in the meantime, add the pine nuts, garlic, nutritional yeast, italian seasoning, red pepper, lemon juice, lemon zest, salt, and water to a high-speed or bullet blender. Process for 60 seconds, until smooth and creamy.
  3. Sauté the Veggies: heat a large sauté pan with a lid over medium-high. Add the oil or butter once warm; for oil-free, use 1/4 cup of water instead. Add the chard stems to the pan and cook for 3 to 5 minutes, until translucent. Reduce the heat to medium-low and add the garlic, mushrooms, and a pinch of salt to the pan; sauté for 1 minute, then cover and let steam for another minute. Remove the lid from the pot and add the frozen peas; once they have thawed, add 1/4 cup of water to the pan along with the swiss chard leaves. Cover again and steam until the chard is tender, 2 to 3 minutes. There will be leftover water at the bottom of the pan, but this is okay.
  4. Add the Pasta to the pan along with the Lemon Cream Sauce and mix until well-combined; if there’s any extra liquid at the bottom of the pan, let the pasta sit for 2 to 5 minutes until it is absorbed. Season with salt to taste, then divide onto serving plates, top with fresh chives, and serve.

Notes

  • Pine nuts can be replaced with equal parts soaked cashews. For a nut-free version, omit the water from the sauce recipe and replace with 1 cup of full-fat coconut milk
  • If you’d like to use fresh peas, add them to the pot along with the mushrooms and cook until soft and tender.

Keywords: vegan lemon pasta, dairy free lemon pasta, lemon pasta with vegetables, pine nut sauce pasta, swiss chard pasta, vegan swiss chard recipes