Dinner, Lunch, Main Course, Pasta
Comments 5

Vegan Lemon Pappardelle Pasta

Vegan Lemon Pappardelle Pasta

Perfect for spring, this Vegan Lemon Pappardelle is the quickest weeknight dinner that’s packed with fresh and bright flavors, and is ready to impress! With capers, olives, herbs, and nutritional yeast for a cheesy kick, this pasta hits all the right notes and is bound to be a staple!

The real star of the show with this pasta is how we build flavor in that silky sauce. Using good quality olive oil, garlic, and lots of basil is absolutely a must! Then add in the asparagus for a pop of color, lemon juice for a burst of tanginess, and enjoy this delicious vegan pappardelle pasta.

WATCH HOW TO MAKE VEGAN LEMON PAPPARDELLE PASTA:

Vegan Lemon Pappardelle Pasta
Vegan Lemon Pappardelle Pasta

5 from 1 vote
Vegan Lemon Pappardelle Pasta
Vegan Lemon Pappardelle Pasta
Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
 

Perfect for spring, this Vegan Lemon Pappardelle is the quickest weeknight dinner that’s packed with fresh and bright flavors, and is ready to impress! With capers, olives, herbs, and nutritional yeast for a cheesy kick, this pasta hits all the right notes and is bound to be a staple!

Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Italian
Keyword: vegan
Custom Category: Dinner, Lunch, Main Course, Pasta
Servings: 4
Calories: 342 kcal
Author: Nidhi Bothra
Ingredients
  • 4 tbsp olive oil
  • 8 oz pappardelle pasta , or any pasta of your choice
  • 2 medium shallots (onions) , finely chopped
  • 2 tbsp garlic , minced
  • 1/2 cup peas , fresh or frozen
  • 1/2 cup white beans , canned and rinsed
  • 3/4 cup asparagus , blanched and cut into 1 inch pieces
  • 11/2 tsp red chili flakes
  • 2 tsp lemon zest
  • 3 tbsp lemon juice
  • 1/4 cup olives , chopped
  • 3 tbsp capers
  • 3 tbsp nutritional yeast
  • 1/4 cup basil leaves , finely chopped
  • 2 tbsp dijon mustard , or yellow mustard sauce
  • 1 cup pasta water , as required
  • salt , to taste
  • black pepper , to taste
  • 2 tbsp parsley , finely chopped (optional)
Instructions
  1. Cook your pasta al dente according to the package instructions. Drain and reserve at least 2 cups pasta water.

  2. Heat some olive oil in a pan and sauté your garlic and shallot for 1-2 minutes until they become fragrant.

  3. Add in the peas, asparagus, capers, olives, white beans, pasta, red chili flakes, salt, pepper, basil, dijon mustard, lemon juice, lemon zest, nutritional yeast, reserved pasta water, and a drizzle of olive oil. Let cook for another 2-3 minutes.

  4. Adjust the seasoning and consistency (with pasta water) to your taste. Fold in your parsley before taking it off the heat and enjoy!

Recipe Video

Nutrition Facts
Vegan Lemon Pappardelle Pasta
Amount Per Serving
Calories 342 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 36mg12%
Sodium 446mg19%
Potassium 593mg17%
Carbohydrates 49g16%
Fiber 8g33%
Sugar 4g4%
Protein 14g28%
Calcium 87mg9%
Vitamin C 20mg24%
Vitamin A 1467IU29%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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5 Comments

  1. Anonymous says

    This vegan lemon pasta is perfect for dinner 👌👌

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