Creamy Lemon Pasta with Garlicky Pistachio Breadcrumbs
With just a handful of ingredients and only 20 minutes to prepare, this Creamy Lemon Pasta speaks for itself - and truly goes to show how a few simple ingredients can be transformed into something so indulgent and delicious. The crowning glory of this Lemon Pasta are the Garlicky Pistachio Breadcrumbs! They take this dish from good to down-right addicting.
Ingredients
SAUCE:
- ¾ cup raw cashews
- 1¼ cups unsweetened non-dairy milk
- ½ cup fresh lemon juice (about 2-3 medium lemons)
- ¼ cup nutritional yeast
- 4 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon vegan chick’n bouillon paste or powder
- 1 teaspoon fresh ground black pepper
BREADCRUMBS:
- ½ cup pistachio kernels
- 4 cloves garlic
- 1 teaspoon lemon zest
- 1 teaspoon red pepper flakes
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- ½ cup panko bread crumbs
PASTA:
- 1 pound noodles of choice (I like bucatini or fettuccine)
- Vegan Parmesan, for serving, optional
- Lemon zest, for serving, optional
- Fresh minced parsley, for serving
- Red pepper flakes, for serving
Instructions
For the Sauce:
- Place all the ingredients in a high-powered blender and blend about 1 minute, or until completely smooth. Taste and adjust salt and pepper if necessary. Set aside.
BREADCRUMBS:
- To prepare the breadcrumbs, place pistachios, garlic, lemon zest, red pepper flakes, salt and pepper into a food processor and pulse until finely chopped, about 30 seconds to 1 minute.
- Heat oil in a small sauté pan over medium-low heat. Once the oil is hot, add pistachio mixture and panko bread crumbs. Cook over medium-low heat, stirring frequently until the breadcrumbs are crispy and begin to turn golden-brown, about 5-8 minutes. Remove from heat and set aside.
PASTA:
- Meanwhile, prepare the pasta according to package directions. Reserve 1 cup of the starchy water, drain, but do not rinse.
- Toss the cooked noodles with the creamy lemon sauce. If the pasta sauce seems too thick, add ¼ cup of the reserved water at a time, until you reached the desired consistency. Taste and adjust seasonings, if necessary.
- To serve, divide the pasta evenly among 4 plates. Garnish each serving with 1/4 cup breadcrumbs, 1 tablespoon vegan parmesan if using, a pinch of lemon zest, parsley, and red pepper flakes!
- ENJOY!!!
Notes
1. If you're preparing the pasta for less than 4 people, do not toss the noodles with the sauce. This ensures freshness.
2. Store the sauce and noodles separately in airtight containers and keep refrigerated for 3-4 days.
3. To store the breadrcrumbs, place them in an airtight container and refrigerate up to three weeks (although they won't last that long)
2. Store the sauce and noodles separately in airtight containers and keep refrigerated for 3-4 days.
3. To store the breadrcrumbs, place them in an airtight container and refrigerate up to three weeks (although they won't last that long)
Tried this recipe?Let us know how it was!