Lemon Garlic Pasta
I hope you’re ready for the most amazing lemon garlic pasta recipe, because it will BLOW YOUR MIND. Grab your apron and let’s get cooking!
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Why You’ll Love This Recipe
- This lemon garlic pasta is the perfect example of how a handful of ingredients can turn into something magical.
- It barely takes any time! If you’re rushing to get the dinner ready, this is the perfect recipe.
- What’s more, the entire process is SO SIMPLE! Even a complete novice can totally dominate the kitchen with this pasta dish.
- An affordable meal like this one is the perfect fit among my Recession Recipe series. Easy on the wallet without sacrificing the flavor.
- Easy to upscale if you’re expecting company or prepping meals for the next few days.
Inspiration for Lemon Garlic Pasta
There is an Italian dish called Pasta al Limone e Aglio, which literally translates from Italian as pasta with lemon and garlic. It’s a simple yet flavorful pasta dish that features a sauce made from garlic, lemon juice, and zest, combined with butter or olive oil, and typically served over cooked pasta.
I have taken the siganture features and ingredients of the Italian recipe and made a creamy vegan version of the sauce using tortellini as my pasta of choice.
It won’t taste the same as the authentic Italian dishes, but trust me when I say the flavors and textures of my recipes are just… *chef’s kiss*
How to Make This Recipe
Start by cooking tortellini according to package directions. Drain the liquid but reserve some pasta water for the sauce (about half a cup).
Heat the olive oil in a pan over medium heat, then saute garlic, parsley, and nutritional yeast for a couple of minutes until your kitchen starts to smell incredible!
Next, pour in the cashew milk and lemon juice. Add tahini and lemon zest at the same time. Stir everything together and add the cooked tortellini and pasta water you reserved earlier. Taste and season with salt.
Finally, stir in the chopped spinach and finish your dish with some freshly cracked black pepper to taste.
Hack It!
- I love cashew milk because of its thick and creamy texture. however, if you’re allergic to nuts or don’t have access to cashew milk, just use what you have available. You may want to add lemon juice with a slight delay if using soy milk.
- Tahini contains another common allergen: sesame. You can soak and blend some sunflower seeds as a tasty and affordable alternative instead.
- Got some leftover veggies in the fridge? Chop them up and throw them in with the garlic and parsley at the start.
- If you don’t have vegan tortellini at your local store, this recipe works with other types of pasta. Of course, you could also make homemade tortellini if you’ve got the time…
What Pasta Can I Use?
There are several excellent alternatives to wheat pasta, which are suitable for individuals with dietary preferences or restrictions. Here are some popular options:
- Wheat pasta. Whether you prefer regular or whole wheat, large or small… This recipe works with just about any type of pasta, not only tortellini.
- Gluten-Free Pasta. Made from alternative grains or legumes like rice, corn, quinoa, chickpeas, or a blend of these. Brands like rice pasta, corn pasta, quinoa pasta, and chickpea pasta offer a variety of options.
- Spaghetti Squash. When cooked, the flesh of spaghetti squash naturally separates into long strands resembling spaghetti. It’s a low-carb and gluten-free option that can be used as a base for various sauces.
- Potato or Cauliflower Gnocchi. You can put a spin on this lemon garlic pasta recipe by simply using gnocchi in place of tortellini.
When using alternative pasta options, keep in mind that cooking times and textures may vary, so it’s important to follow the specific instructions on the packaging.
Kitchenware and Equipment
This lemon garlic pasta recipe requires only the very basic kitchen items. You’ll need a pasta pot, a pan to make the sauce, and a spatula to incorporate everything together.
Of course, if you like to mince your own garlic, you can use a handy garlic press or even blitz the cloves in a food processor.
Other Recipes You’ll Love
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The Recipe: Lemon Garlic Pasta
Ingredients
Instructions
- Cook the tortellini according to package directions.
- In a pan over medium heat, add olive oil, garlic, parsley, and nutritional yeast. Saute until slightly fragrant, 2 minutes.
- Add the cashew milk, tahini, lemon juice and lemon zest. Add the cooked tortellini and reserved pasta water. Season with salt. Stir in the cooked spinach and finish with freshly cracked black pepper.
- Enjoy immediately or store in the fridge for up to 3 days.