Creamy Lemon Pasta with Garlicky 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
For the Sauce:
- 1 (14-ounce) package silken tofu (no need to drain)
- ½ cup fresh lemon juice (about 2-3 medium lemons)
- ¼ cup nutritional yeast
- 1 head roasted garlic (or 4 cloves fresh minced garlic)
- 1 teaspoon vegan chick’n bouillon paste or powder
- ½ teaspoon fresh ground black pepper, plus more to taste
- Salt, to taste
For the Breadcrumbs:
- 2 tablespoons extra virgin olive oil
- ½ cup panko bread crumbs
- Zest of 1 small lemon
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon kosher salt
PASTA:
- 1 pound noodles of choice (I like bucatini or fettuccine)
- Vegan Parmesan, for serving, optional
Instructions
- First, place all the sauce ingredients besides salt in a high-powered blender and blend until completely smooth, 30 seconds to 1 minute.
- Taste and adjust seasonings, if necessary. Set aside.
- To prepare the breadcrumbs, heat the oil in a small sauté pan over medium-low heat. Once the oil is hot, add the all the breadcrumb ingredients to the pan, mixing gently with a spatula to combine.
- Cook the breadcrumbs over medium-low heat, stirring frequently, until they turn golden-brown and crispy, 5 to 8 minutes. Remove from the heat and set aside.
- Meanwhile, prepare the pasta according to package directions. Reserve 1 cup of the starchy water before draining.
- Drain but don’t rinse. Set aside.
- 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’ve reached your desired consistency (I usually end up adding about ½ a cup). 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!
Video
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!