With just a handful of ingredients and only 20 minutes to prepare, this Creamy Lemon Pasta speaks for itself – and truly goes to show how a few simple ingredients can be transformed into something so indulgent and delicious. The crowning glory of this Lemon Pasta are the Garlicky Pistachio Breadcrumbs! They take this dish from good to down-right addicting.

Creamy Lemon Pasta with Garlicky Pistachio Breadcrumbs

Indulgence often comes in the simplest of packages, and this Creamy Lemon Pasta recipe is a testament to that notion. In just 20 minutes, you can create a dish that tantalizes the taste buds and leaves you craving more. What sets this pasta apart? The secret lies in the heavenly addition of Garlicky Pistachio Breadcrumbs, elevating it from good to downright addicting.

Grab a drink and let’s get to cooking the best Creamy Lemon Pasta with Garlicky Pistachio Breadcrumbs!

Ingredients and Substitutions

for a full and detailed list of ingredients, please see the recipe card at the bottom of this post

I love this recipe because the ingredients are simple! Here’s everything you’ll need to make this delicious and easy Creamy Lemon Pasta with Garlicky Pistachio Breadcrumbs:

For the Sauce:

• Raw Cashews: Cashews provide creaminess to the sauce. If you have a nut allergy or prefer a different flavor, you can substitute with raw sunflower seeds or blanched almonds.
• Nutritional Yeast: This adds a cheesy flavor to the sauce. If you don’t have nutritional yeast or prefer to omit it, you can skip it altogether or substitute with a tablespoon of miso paste or 3/4 cup vegan parmesan shreds for umami richness.
• Vegan Chick’n Bouillon Paste or Powder: Sub bor vegetebale bouillon paste or powder. I particularly love the brand from Better Than Bouillon for paste, and this brand for bouillon powder (which I usually find at my local Walmart).

For the Breadcrumbs:

• Pistachio Kernels: Pistachios lend a unique flavor and texture to the breadcrumbs. If pistachios are unavailable or you have a preference for another nut, you can substitute with almonds, walnuts, or even pecans. Additionally, you can omit the pistachios altogether and sub for extra panko breadcrumbs.
• Panko Breadcrumbs: Panko breadcrumbs provide a light and crispy texture. If you don’t have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers as a substitute. You can also sub for gluten free breadcrumbs, if needed.
• Lemon Zest: Adds a bright, citrusy flavor. If you don’t have a fresh lemon, you can skip this ingredient, but it does enhance the dish’s flavor.
• Red Pepper Flakes: Adds a hint of heat. Adjust the amount according to your spice preference or omit altogether if you prefer a milder flavor.

For the Pasta:

• Noodles of Choice: You can use any type of pasta you prefer, such as spaghetti, linguine, fettuccine, or penne. Choose a shape that holds sauce well and complements the creamy lemon flavor.

How Do I Make Creamy Lemon Pasta with Garlicky Pistachio Breadcrumbs?

The zesty lemon cream sauce and the breadcrumbs for this pasta come together in less than half an hour!  Here’s how to make it:

1. Prepare the Sauce:

Begin by assembling the sauce ingredients in a high-powered blender. Blend for about a minute until you achieve a smooth consistency. Taste the sauce and adjust the seasoning with salt and pepper if needed. Set aside.

2. Make the Breadcrumbs:

In a food processor, combine pistachios, garlic, lemon zest, red pepper flakes, salt, and pepper. Pulse until finely chopped, approximately 30 seconds to 1 minute. Heat olive oil in a small sauté pan over medium-low heat. Once hot, add the pistachio mixture and panko breadcrumbs. Cook, stirring frequently, until the breadcrumbs turn crispy and golden-brown, about 5-8 minutes. Remove from heat and set aside.

3. Cook the Pasta:

While preparing the breadcrumbs, cook the pasta according to the package instructions. Remember to reserve about 1 cup of the starchy water before draining.

4. Combine Pasta and Sauce:

After draining the pasta (but not rinsing), toss it with the creamy lemon sauce. If the pasta sauce seems too thick, add ¼ cup of the reserved water at a time, until you reached the desired consistency. Taste and adjust seasonings, if necessary. 

5. Serve and Enjoy!

Divide the sauced pasta evenly among 4 plates. Top each serving with a generous sprinkle of the garlicky pistachio breadcrumbs. For an extra touch of flavor, add a tablespoon of vegan Parmesan (if using), a pinch of lemon zest, minced parsley, and red pepper flakes. ENJOY!

Tips and FAQs

• Soak Cashews: To ensure a smooth and creamy sauce, soak the raw cashews in boiling hot water for at least 30 minutes.
• Adjust Consistency: If the sauce is too thick, you can thin it out with a bit more non-dairy milk or water. Conversely, if it’s too thin, blend in some additional cashews or nutritional yeast to thicken it up.
• Toast Pistachios: Toasting the pistachios before blending them into breadcrumbs enhances their flavor. Simply spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes until fragrant.
• Customize Pasta: While the recipe suggests using Pappardelle or Bucatini, feel free to use your favorite pasta shape. Linguine, spaghetti, or even penne would work well with this sauce.
• Save Pasta Water: Don’t forget to reserve some of the starchy pasta water before draining. This water helps to emulsify the sauce and bind it to the pasta, resulting in a silkier texture.

How long will the sauce keep in the refrigerator?

The creamy lemon sauce can be stored in an airtight container in the refrigerator for up to 5 days. Before using, give it a good stir as it may thicken slightly upon cooling.

Can I freeze the sauce?

Yes, the sauce can be frozen for up to 3 months. Transfer it to a freezer-safe container, leaving some room for expansion, and thaw overnight in the refrigerator before reheating.

How do I reheat leftovers?

To reheat the pasta, gently warm it in a saucepan over low heat, stirring occasionally. If the sauce thickens too much upon reheating, you can add a splash of non-dairy milk or pasta water to loosen it.

Can I make the breadcrumbs in advance?

Yes, you can prepare the garlicky pistachio breadcrumbs ahead of time and store them in an airtight container at room temperature for up to 3 days. However, for optimal freshness, it’s best to make them just before serving.

More Pasta Recipes to Try

I hope you love this creamy lemon pasta with garlicky pistachio breadcrumbs as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Creamy Lemon Pasta with Garlicky Pistachio Breadcrumbs

Ashley

With just a handful of ingredients and only 20 minutes to prepare, this Creamy Lemon Pasta speaks for itself – and truly goes to show how a few simple ingredients can be transformed into something so indulgent and delicious. The crowning glory of this Lemon Pasta are the Garlicky Pistachio Breadcrumbs! They take this dish from good to down-right addicting.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Lunch/Dinner, Main, Main Course, Pasta

Cuisine Italian-inspired

Servings 4

Ingredients

  

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SAUCE:

• ¾ cup raw cashews
• 1¼  cups unsweetened non-dairy milk
• ½ cup fresh lemon juice (about 2-3 medium lemons)
• ¼  cup nutritional yeast
• 4 cloves garlic
• 1 teaspoon kosher salt
• 1 teaspoon vegan chick’n bouillon paste or powder
• 1 teaspoon fresh ground black pepper

BREADCRUMBS:

• ½ cup pistachio kernels
• 4 cloves garlic
• 1 teaspoon lemon zest
• 1 teaspoon red pepper flakes
• ½ teaspoon fresh ground black pepper
• ¼  teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• ½ cup panko bread crumbs

PASTA:

• 1 pound noodles of choice (I like bucatini or fettuccine)
• Vegan Parmesan, for serving, optional
• Lemon zest, for serving, optional
• Fresh minced parsley, for serving
• Red pepper flakes, for serving

Instructions

 

For the Sauce:

• Place all the ingredients in a high-powered blender and blend about 1 minute, or until completely smooth. Taste and adjust salt and pepper if necessary. Set aside.

BREADCRUMBS:

• To prepare the breadcrumbs, place pistachios, garlic, lemon zest, red pepper flakes, salt and pepper into a food processor and pulse until finely chopped, about 30 seconds to 1 minute.
• Heat oil in a small sauté pan over medium-low heat. Once the oil is hot, add pistachio mixture and panko bread crumbs. Cook over medium-low heat, stirring frequently until the breadcrumbs are crispy and begin to turn golden-brown, about 5-8 minutes. Remove from heat and set aside.

PASTA:

• Meanwhile, prepare the pasta according to package directions. Reserve 1 cup of the starchy water, drain, but do not rinse.
• Toss the cooked noodles with the creamy lemon sauce. If the pasta sauce seems too thick, add ¼ cup of the reserved water at a time, until you reached the desired consistency. Taste and adjust seasonings, if necessary. 
• To serve, divide the pasta evenly among 4 plates. Garnish each serving with 1/4 cup breadcrumbs, 1 tablespoon vegan parmesan if using, a pinch of lemon zest, parsley, and red pepper flakes!
• ENJOY!!!

Notes

1. If you’re preparing the pasta for less than 4 people, do not toss the noodles with the sauce. This ensures freshness.
2. Store the sauce and noodles separately in airtight containers and keep refrigerated for 3-4 days.
3. To store the breadrcrumbs, place them in an airtight container and refrigerate up to three weeks (although they won’t last that long)

Keyword asian-inspired vegan recipe, cashew cream sauce, creamy lemon pasta, dairy free, easy vegan dinner, plant-based pasta, quick recipes, weeknight meal

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