This is an easy vegan creamy lemon linguine recipe with green peas, carrots, silken tofu, raw whole cashews, garlic, and more. You blend a sauce, boil some noodles, sauté some carrots and stir it all together. Pretty straight forward.
This dish makes ~4-8 servings.
A few things…
- I used a high speed blender (i.e. Vitamix) to make the creamy lemon sauce for the vegan linguine recipe. If you don’t have one, you can still make this recipe, but you’ll need to soak your cashews.
- Could you use a different miso? I went with white miso, because it’s got a less intense flavor and the light color would blend in with the sauce. Even though I haven’t tried it, you could give chickpea miso a try. I would recommend staying away from red miso or any of the others with a darker, more intense flavor for this dish.
- Normally, I put a lot of thought into each ingredient. In this case, I chose linguine because I thought it would sound nice with the word “lemon” in the title. A little alliteration, if you will. Feel free to switch up the pasta. You could use fettuccine, spaghetti, penne, cavatappi–basically whatever strikes you.
- You could also switch up the veggies. Just pick something that plays nice with lemon. Maybe asparagus or arugula?
- The fresh lemon zest takes this to the next level. Not sure how to zest? This guy’s ready to explain.
Please enjoy! Check out other UVK recipes, like Slow Cooker Seitan and Green Pea Stew, Green Pea Soup with Spinach and Vegan Pistachio Pesto, Curried Black-Eyed Pea Soup, Slow Cooker Black-Eyed Peas, Okra and Tomatoes, Slow Cooker Vegan Black-Eyed Peas and Collard Greens and more.
Vegan Lemon Linguine with Green Peas and Carrots
1 lb dry linguine pasta
10.9 ounce package of extra firm silken tofu, drained
½ cup water
⅓ cup raw whole cashews
¼ cup lemon juice
2 Tbsp nutritional yeast
1 Tbsp white miso
4 Tbsp vegan butter
5 garlic cloves, finely chopped
1 cup sliced carrots
1 Tbsp finely chopped fresh parsley
1 Tbsp finely chopped fresh basil
1 tsp fresh lemon zest (see notes above)
1 cup frozen peas
Black pepper, to taste
1. First, you’ll prepare the linguine for the creamy lemon pasta dish. Follow the instructions provided with the pasta you selected. Drain and set aside.
2. While you’re waiting on the water to boil for the pasta, get started on the creamy lemon sauce for this vegan linguine recipe. Add the silken tofu, water, cashews, lemon juice, nutritional yeast, and white miso to a high speed blender, like a Vitamix (see notes above for alternative approaches). Blend until completely smooth. Set aside.
3. Add the vegan butter, garlic and carrots to a large, deep skillet. Sauté over medium heat for ~7 minutes or until tender enough to enjoy eating.
4. When the linguine is done cooking and drained, add the creamy lemon sauce, lemon zest, parsley and basil to the skillet. Stir everything together. Then, stir in the cooked linguine, frozen peas and black pepper (to taste). Taste and adjust the flavors (more lemon juice? more salt?). Serve immediately.