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 1/2 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.

View full recipe on www.christineavanti.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christineavanti.com.

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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 1/2 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))