Lemon Basil Creamy Pasta. Vegan and gluten free. Time to transition to lighter & brighter flavors that channel spring, right? Although it hasn’t been a really snowy winter, not at all here on the east coast, I’m ready for longer, brighter & warmer days ahead. One of the flavors that is always reminiscent of spring, for me, is the brightness of lemon. I knew a lovely pasta dish topped with a luscious and healthy creamy sauce would be perfect to share with you all.
This pasta dish would be perfect for your spring brunches, girls lunches, family dinner or for your Easter celebration. This sauce is so easy to make plus the creamy texture comes from cashews, soaked, versus heavy cream. The sauce has a lovely cheese-based flavor thanks to the nutritional yeast, tartness from the fresh lemon juice with a tangy flavor from the Dijon. Then for an extra punch of flavor I added some fresh basil leaves, which also adds to the brightness to the dish. This sauce can be prepared ahead of time to save time and just topped on your freshly cooked pasta. I prefer wide noodle pastas for this substantial sauce. Bon appétit friends.
Click here for the entire recipe and how to.
Plate up and enjoy!
Thank you Lucy Activewear for sponsoring this post.
— Knead to Cook