Creamy Vegan Lemon Pepper Pasta Recipe (Gluten-Free!) Recipe
This creamy vegan lemon pepper pasta recipe features a smooth and tangy sauce made from steamed cauliflower, garlic, cashew butter, nutritional yeast, and fresh lemon juice. Perfectly paired with gluten-free pasta, this dish is dairy-free, flavorful, and easy to prepare, making it a delicious option for those seeking a plant-based meal with a zesty kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Blending
- Cuisine: Vegan, Gluten-Free, Western
- Diet: Gluten Free, Vegan
Ingredients
Scale
For the Pasta
- 2 servings gluten-free pasta of choice (such as gluten-free bowtie pasta)
For the Sauce
- 1/2 large head cauliflower (about 2 cups florets, packed)
- 3–4 cloves garlic
- 3/4 cup unsweetened soymilk (or other unsweetened, unflavored non-dairy milk)
- 2 tbsp unsweetened creamy cashew butter or tahini
- 2 tbsp nutritional yeast
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: vegan parmesan for topping
- Optional: lemon zest for garnish
- Optional: splash of olive oil or vegetable broth for sautéing garlic
Instructions
- Cook the Pasta: Prepare the pasta according to the package instructions until al dente. Drain the pasta and reserve 1/4 cup of the pasta cooking water. Set the pasta aside.
- Steam the Cauliflower: Steam the cauliflower florets until they are tender, about 5 to 8 minutes. This soft steaming process ensures the cauliflower is ready to blend smoothly in the sauce.
- Sauté the Garlic: While the cauliflower is steaming, smash and sauté the garlic cloves in a splash of olive oil or vegetable broth over medium heat until fragrant. Alternatively, use oil-free roasted garlic to keep the recipe lighter.
- Blend the Sauce: Add the steamed cauliflower, sautéed garlic, unsweetened soymilk, cashew butter or tahini, nutritional yeast, and lemon juice to a high-speed blender or food processor. Blend until completely smooth. Add additional soymilk or reserved pasta water if needed to achieve your desired sauce consistency. Season generously with salt and lots of black pepper to make the lemon pepper flavor stand out.
- Heat the Sauce: Pour the blended sauce into a saucepan over medium heat. Stir frequently and let it simmer for a few minutes to develop the flavors and warm it through.
- Toss with Pasta and Serve: Add the cooked pasta to the saucepan and gently toss to coat. If the sauce seems too thick, add additional pasta water by the tablespoon to loosen it up. Serve immediately, garnished with optional vegan parmesan cheese and lemon zest for an extra burst of flavor.
Notes
- You can substitute the gluten-free pasta for any preferred pasta, such as whole wheat or regular wheat pasta, if gluten is not a concern.
- For a nuttier flavor, use cashew butter; tahini offers a slightly different, earthier taste.
- Adjust the amount of lemon juice to taste if you prefer a more or less tangy sauce.
- Reserve pasta water contains starch that helps the sauce adhere better to the pasta.
- This sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with some water or non-dairy milk to loosen.
- To make this recipe nut-free, choose tahini instead of cashew butter and ensure your pasta is nut-free.
Keywords: vegan lemon pepper pasta, gluten free pasta recipe, creamy vegan pasta sauce, cauliflower pasta sauce, dairy-free lemon pasta, plant-based recipes, healthy vegan dinner
