Calling all pasta-lovers! Sharing here a super satisfying Creamy Lemon and Mushroom Pasta.
If you’re like me who loves lemon in pretty much anything and everything, then this Creamy Lemon Pasta is for you!
I basically cooked down some linguine in a creamy and flavourful sauce! It’s of course dairy-free and vegan. I also don’t use any nuts for the creamy sauce.
THIS CREAMY LEMON & MUSHROOM PASTA IS:
- Easy and super hearty & comfroting
- Nut and dairy-free
- Packed with extra protein (from a special ingredient!)
THE CREAMY LEMON SAUCE
I used silken tofu (yes, tofu!) for the sauce base and of course lemon juice with a few other basic ingredients. I simply blended the ingredients until smooth and then added it into the pan.
Add in the cook pasta to beautifully coat in the sauce.
Mix well and season to taste.
Serve this pasta with some chopped basil or other herbs of your choice. You can also add more lemon juice, if you’d like.
You can find the really easy recipe below! I hope you enjoy!
You might enjoy these other vegan recipes:
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Creamy Lemon and Mushroom Pasta
- 225 g dry linguine pasta (1/2 lb) or other pasta of choice
- Olive oil and salt for boiling pasta
Creamy Lemon Sauce
- 250 g silken tofu , I used silken tofu in a tube
- 3 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1/4 cup water
- 2 tsp salt or to taste
For Seasoning and Garnish
- Ground pepper to taste
- Salt to taste
- More lemon juice if desired
- Chopped basil for garnishing
- Heat a pan. Add in 1 tbsp olive oil. Once hot, sauté the garlic and onions until tender. Set aside.
- Sauté the mushrooms of choice and then season with some soy sauce. Set aside as well.
- Drain excess liquid from the silken tofu. Place the tofu and remaining sauce ingredients including the sautéed garlic and onion into a blender and blend until smooth.
- Heat pot of water and add some salt and olive oil (just so pasta doesn’t stick together when cooking).
- While pasta is cooking, place the sauce in a pan and leave to simmer over medium heat. Add in the cooked pasta and mix well into the sace. I like to add the pasta directly from the pot right after it cooks while it’s still hot. This way the pasta continues to cook and will absorb the flavours of the sauce.
- Leave the pasta to cook in the sauce for 2-3 minutes until the sauce thickens and is absorbed by the pasta. Season with salt and pepper, to taste, if needed. Plus more lemon juice, if you'd like.
- Garnish pasta with some basil, if desired. Best enjoyed when hot!