Creamy vegan lemon pasta

Ep 2/10 - easy vegan recipes. Creamy lemon pasta without the cream! 🍋 I thought you would miss the cheese in this but the flavours are so good you really don’t. Plus silken tofu is packed full of protein! 💪🏻 Ingredients Silken tofu 2-3 garlic cloves 1 tsp of dijon mustard and miso paste Juice of 1 lemon and zest Chilli flakes Pasta of choice, I used paccheri (250g) Salt + black pepper Fresh basil Method 1. Blitz together silken tofu, garlic, miso paste, mustard, chilli flakes and lemon juice. 2. Cook pasta is salted boiling water until al dente. Reserve a mug of pasta water. 3. Heat the creamy lemon sauce in a pan over medium heat for approx 5 mins while pasta is cooking. 4. Add the cooked pasta to the sauce, mix until fully coated. Add a little pasta water to create a silky texture, keep adding pasta water until you get your desired consistency. (the pasta absorbs a lot of the water) 5. Serve in a bowl, top with black pepper, lemon zest and fresh basil - enjoy! 😋

Great

% Daily Values based on a 2,000 calorie diet