Just 10 ingredients required for your new favorite weeknight-friendly pasta, friends. Let us show you how it’s done! This garlicky pasta starts with (you guessed it) garlic! And there’s more in the sauce, friends. We aren’t playing around! Canned white beans combine with the garlic and some tomatoes for a savory, garlicky base. While the beans soften in tomatoey goodness, it’s sauce time! The sauce starts with soaked cashews for a super creamy result, and for major flavor and “cheesiness” we add nutritional yeast, garlic, and lemon zest + juice. Add some water and blend ‘er up! Next it’s time to add a generous portion of arugula to the saucy tomatoes and beans. Not a fan of arugula? Spinach would work well here, too! “All together now!” Lastly, the cooked pasta goes into the pot with the wilted greens and saucy tomatoes. The sauce gets added as well, and while it might look a bit thin, don’t worry! A few minutes over low heat and the sauce will thicken to creamy perfection. We hope you LOVE this lemon garlic pasta! It’s:CreamySavoryComforting but freshPerfectly lemony& SO satisfying! It’s perfect as a meal on its own but is also delicious with sides such as our Perfect Roasted Asparagus or Simple Green Salad with Lemon Vinaigrette. For more protein, pair with our Crispy Baked Tofu with Italian Herbs or Lemon Baked Salmon with Garlic Dill Sauce.
More Plant-Based Pasta Recipes
Creamy Mushroom and Asparagus Pasta (GF) Vegan Pasta Al Limone Creamy Vegan Pink Pasta (30 Minutes!) Vegan Pasta Primavera with Roasted Veggies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
