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Lemon Cream Pasta Sauce is vegan, dairy-free, gluten-free, oil-free, and delicious! It’s quick and easy to make in your blender. Serve it over your favorite pasta such as Barilla Gluten-Free Spaghetti.
I love making creamy sauces oil-free and dairy-free by using raw cashews.
And I love this Lemon Cream Pasta Sauce!
It’s so fast to make it for a weeknight dinner with only a few ingredients.
I serve it over my favorite gluten-free pasta from Barilla which I get at my local Ralphs.
You’ll find it at your local store in the pasta aisle with the other Barilla products.
I used spaghetti in this recipe, but I also love their penne.
What I love about Barilla gluten-free pasta is that it tastes just like regular pasta.
It’s made from non-GMO corn and rice.
And the flavor and texture is exactly how I remember pasta tasting before I eliminated gluten from my diet.
Be sure to check out the digital coupons for Barilla at Ralphs and give it a try!
Raw cashews are the secret to making Lemon Cream Pasta Sauce dairy-free and oil-free.
All you need to do is blend them in a high-speed blender with water, lemon juice, and a little salt.
You can soak the cashews for about 30 minutes in hot water before you start to help the process.
Then simply drain them and add them to your blender.
Pro-tip: be sure to zest the lemon before you juice it!
I use a Microplane Grater.
Next you squeeze out the juice.
One lemon will give you approximately 3 Tablespoons of juice.
Then all you need to do to make the pasta sauce is blend the cashews with some water, the lemon juice, and a little salt!
In the time it takes to cook the pasta, dinner will be ready.
Be sure to follow the directions on the box for cooking the Barilla spaghetti.
I recently learned the importance of salting the cooking water from the book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.
And if you’re looking for more easy pasta recipes, check out these favorites:
Now let’s make Lemon Cream Pasta Sauce!
Lemon Cream Pasta Sauce (Vegan & Oil-Free)
Lemon Cream Pasta Sauce is easy to make in your blender in minutes! It's vegan, gluten-free, oil-free, dairy-free, and delicious. Serve it with your favorite gluten-free pasta.
- 12 ounces Barilla gluten-free spaghetti (or your favorite pasta shape)
- 1 cup raw cashews (see notes)
- 1 cup water
- 1 lemon zest and juice (about 3 Tablespoons)
- salt to taste
- fresh parsley for garnish
Prepare the pasta according to the package directions. Drain and return to the pot.
Meanwhile, zest and juice the lemon.
In a high-speed blender, combine the cashews, water, lemon juice, and salt. Blend until very smooth.
Pour the sauce from the blender over the cooked pasta. Toss well so every strand is coated.
Divide among four bowls. Garnish each serving with lemon zest and parsley and enjoy immediately.
If you don't have a high-speed blender, soak the raw cashews in a bowl of hot water for 30 minutes to soften.
If you make Lemon Cream Pasta Sauce, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.