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!
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
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Cook your pasta al dente according to the package instructions. Drain and reserve at least 2 cups pasta water.
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Heat some olive oil in a pan and sauté your garlic and shallot for 1-2 minutes until they become fragrant.
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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.
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Adjust the seasoning and consistency (with pasta water) to your taste. Fold in your parsley before taking it off the heat and enjoy!