You will not believe that this ultra creamy lemon pepper pasta is vegan. Dairy free pasta sauce never tasted so good. Eat it with just the sauce or topped with jammy roasted tomatoes for summertime goodness.

I made this lemon pepper pasta in my Instagram stories a while back and I got an overwhelming response to post the recipe. If you’re like me, dairy isn’t always my friend, so I created this dairy free version of a lemon pepper sauce using raw cashews. The creaminess is next level. Not only that but you reap the benefits of the star plant based ingredient, cashews. They offer protein and fiber along with healthy fats and magnesium. So let’s get cooking, grab a fork and get ready to twirl.

Why you’ll love this lemon pepper pasta 

• It comes together with just a few, simple ingredients.
• The ingredients are customizable. Make it gluten free by changing out the noodles. Or top it with a protein or vegetable of your choice to make it your own. 
• This dish is dairy-free for those with sensitivities.
• You will reap the nutritional benefits of cashew and hemp seeds, two plant foods that provide fiber, protein and healthy fats. They are also great for your microbiome, encouraging growth of beneficial bacteria. 

What you will need to make this pasta dish

Cashews- The star ingredient. Be sure to get raw cashews that haven’t been salted.

Olive oil- Use a quality, single source extra virgin olive oil.

Garlic- Use the whole clove for roasting and adding depth of flavor to the sauce.

Tomatoes- This ingredient is optional, but I highly recommend especially in the summer when tomatoes are in season. I like to use cherry or grape tomatoes which are perfect for quick roasting. Plus they caramelize beautifully, adding a sweet flavor. 

Pasta- Choose your favorite pasta. I used spaghetti but any kind will work. Make it gluten free if you have sensitivities. 

Lemon juice- Use freshly squeezed lemon juice, which adds brightness to this dish. Lemon juice also cuts through the creamy sauce making this sauce light and refreshing.  

Pepper- Use freshly ground peppercorns, because after all this is a lemon pepper dish!

Hemp seeds- Optional, but hemp seeds add texture, nutrition and an earthy bite. 

How to make lemon pepper pasta

There are three preparations to this dish- making the cashew sauce, boiling the pasta and roasting tomatoes and garlic (if desired, for topping). Performing it all in an efficient order makes this dish come together in under 30 minutes. 

First, prepare the garlic and tomatoes by heating the oven to 450 degrees. Place the tomatoes and garlic on a jelly roll pan or similar pan with high sides. Drizzle with olive oil and season with a half a teaspoon of salt and a few grounds of cracked pepper, tossing to make sure everything is covered. Roast in the oven for 20-25  minutes until the tomatoes are just bursting and slightly caramelized. 

Next soften the cashews for the sauce by placing the cashews in a small, heatproof bowl and covering them with boiling water. Let them sit and soften for 10 minutes. Drain and set aside. 

Meanwhile, fill a large stockpot with water and place on a burner over high heat and bring to a boil. Add the pasta and cook according to package directions. Drain the pasta, reserving the pasta water for the sauce. 

While the pasta cooks, make the lemon pepper sauce. Add the softened, drained cashews to a high speed blender. Add lemon juice, zest if using, the remaining teaspoon of salt and pepper. Slowly add in the reserved pasta water starting with one and a half cups. Drop in the roasted garlic cloves. Blend the ingredients on high speed until smooth and creamy. Add more water if the sauce is too thick, adding 2 tablespoons at a time. Taste the sauce and adjust the seasoning to your liking. 

Finally, pour the sauce over the drained pasta and toss to coat. Top with the roasted tomatoes and hemp seeds if using for added texture. 

Serving suggestions

This meal is a great plant based dinner option as is, but some may prefer to add a protein for extra nourishment and satiety. To keep this dish vegan, top with sautéed Italian seitan, crispy baked tofu, white beans or roasted chickpeas. Carnivore options include grilled chicken breast, shrimp or salmon. If you like the idea of roasted veggies on top, I suggest a mound of roasted butternut squash, roasted broccoli or a mixture of your favorites.  

How to store lemon pepper pasta

Store the lemon pepper pasta in a glass, airtight container for up to 3 days. 

Recipe

Creamy Lemon Pepper Pasta with Roasted Tomatoes

You won't believe that this creamy lemon pepper sauce is dairy free! Top with jammy roasted tomatoes for the ultimate summer meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 cup cashews raw
• 1 pound tomatoes cherry or grape
• 5 cloves garlic* peeled
• 2 tbsp extra virgin olive oil
• 1 1/2 tsp salt divided
• 12 oz pasta of choice
• 3 cups reserved pasta water divided
• 2 tbsp lemon juice freshly squeezed, plus zest of lemon**
• 1 tsp black pepper

Optional toppings

• hemp seeds
• red pepper flakes

Instructions

 

• Heat oven to 450 degrees. Place the tomatoes and garlic on a jelly roll pan or baking dish with high sides. Drizzle with olive oil and season with a half a teaspoon of salt and a few grounds of cracked pepper. Toss to make sure everything is covered. Roast in the oven for 20-25 minutes or until the tomatoes are just bursting and slightly caramelized.
• Place the cashews in a small, heatproof bowl and cover them with boiling water. Let them sit and soften for about 10 minutes (and up to 30 minutes if you work ahead). Drain and set aside.
• Meanwhile, fill a large stockpot with water and place on a burner over high heat. Bring water to a boil. Add the pasta and cook according to package directions. Drain the pasta, reserving the pasta water for the sauce.
• Add the drained cashews to a high speed blender. Add lemon juice, zest if using, the remaining teaspoon of salt and half teaspoon of black pepper. Slowly add in the reserved pasta water starting with one and a half cups. Drop in the roasted garlic cloves. Blend the ingredients on high speed until smooth and creamy. Add more water if the sauce is too thick, adding 2 tablespoons at a time. Taste the sauce and adjust the seasoning to your liking.
• Pour the sauce over the drained pasta and toss to coat. Top with the roasted tomatoes and hemp seeds if using for added texture.

Notes

* If you choose not to roast the tomatoes for this dish but still want the garlic flavor in the sauce, simply mince the garlic and sauté in olive oil or butter in a small pan over medium low heat for 2-3 minutes until fragrant and just softened.
** Add lemon zest from one whole lemon if you really like lemon flavor, otherwise use zest from half of a lemon or none at all.

Keyword vegan