Vegan Lemon Cream Pasta - Christine Avanti

Name: Vegan Lemon Cream Pasta - Christine Avanti
Total time: 30 min
Ingredients: Kosher salt (for pasta water); 12 ounces orecchiette; 1 bunch asparagus, trimmed and cut into 1½-inch pieces ((or 1 cup artichoke hearts, drained and chopped)); ¾ cup frozen peas ((no need to thaw)); 1 tbsp olive oil; 2 cloves garlic (minced); 13.5 ounces full-fat coconut cream; Zest of 1 lemon; Juice of ½–1 lemon (to taste); 1 tbsp Dijon mustard; ¼ cup nutritional yeast or vegan Parmesan; Freshly ground black pepper (to taste); Red chili flakes (to taste); 2 tbsp capers (drained); Fresh basil or parsley (chopped (for garnish))

www.christineavanti.com

If you love creamy pasta but want something lighter, this healthy Vegan Lemon Cream Pasta made with coconut cream is the answer.

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Ingredients

Kosher salt (for pasta water)
12 ounces orecchiette
1 bunch asparagus, trimmed and cut into 1½-inch pieces ((or 1 cup artichoke hearts, drained and chopped))
¾ cup frozen peas ((no need to thaw))
1 tbsp olive oil
2 cloves garlic (minced)
13.5 ounces full-fat coconut cream
Zest of 1 lemon
Juice of ½–1 lemon (to taste)
1 tbsp Dijon mustard
¼ cup nutritional yeast or vegan Parmesan
Freshly ground black pepper (to taste)
Red chili flakes (to taste)
2 tbsp capers (drained)
Fresh basil or parsley (chopped (for garnish))