Vegan Creamy Lemon Pasta

kathysvegankitchen.com

Carol

subheading: Lemon Pasta:

1 white onion cut in half and cut into thin slivers

2 cloves garlic minced

8 ounces artichokes cut into bit-sized pieces (½ 15 ounce can of artichokes in water, drained and cut)

3 cups vegetables broth

1 cup fresh or frozen peas

1 bunch asparagus cut into bite-sized pieces (about 2 cups)

2 cups kale stalk removed and cut into bite-sized pieces

8 ounces pasta of choice I used bow tie pasta

subheading: Lemon Cashew Cream:

¼ cup raw cashews

1 Lemon juiced and zested

¼ cup nutritional yeast

1 Tablespoon dijon mustard

2 cloves garlic

subheading: Garnish (Optional):

Lemon slices

Vegan Parmesan Cheese

2 Tablespoons rosemary chopped

2 Tablespoons parsley chopped

2 Tablespoons basil chopped

Directions at kathysvegankitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer