Vegan Pasta with Lemon Cream Sauce
Prep time
Cook time
Total time
This recipe is reprinted with permissions from Plant Powered Health by Lisa Goodwin.
Recipe type: Entree
Cuisine: American
Serves: 4 servings
  • ½ cup cashews
  • 12 ounces dry farfalle pasta (about 4 cups; gluten-free if needed)
  • 1 bunch asparagus, cut into 1-inch pieces (woody ends removed)
  • 3 zucchini, cubed
  • ½ small onion, diced
  • 1 lemon
  • 8 ounces firm tofu (use silken for the smoothest sauce), drained
  • 2 cloves garlic
  • 2 teaspoons dried rosemary
  • 1 teaspoon salt
  • Black pepper, to taste
  1. Cover the cashews in warm water and soak for at least 10 to 15 minutes, then drain.
  2. Cook the pasta according to the package directions.
  3. Steam the asparagus, zucchini, and onion in a large pan until soft, about 5 to 10 minutes.
  4. To make the sauce, zest some of the (washed) lemon peel, then squeeze out the juice. Add both the peel and the juice into a blender with the tofu, drained cashews, garlic, salt, and pepper. Blend until very creamy. Blend in the rosemary.
  5. Add the pasta and sauce to the pan with your cooked vegetables, and stir to combine over low heat. Serve warm.
Editor's Note: This dish already has a good balance of nutrients, but if you need a higher protein option, you can use pure red lentil pasta.
Recipe by Go Dairy Free at