Pasta in Lemon Cream Sauce

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The Vegan Project was recently asked to review a book!  Jessica was sent a copy of Melisser Elliott’s hot new book, The Vegan Girl’s Guide To Life.  I was browsing through it the other day at J’s house, going straight to the recipe section (of course), and had to snatch it up to try some of Elliott’s unique creations, with the promise that I would return it soon for a complete review.  My first attempt was a  pasta dish that sounded right up my alley: creamy cashews blended with fresh lemon juice and zest-yes please!  This recipe calls for asparagus, which I didn’t have, so I substituted spinach instead, everything else is the same.

So without further ado… Melisser Elliott’s Pasta in Lemon Cream Sauce!


1 pound pasta noodles, spaghetti or fettuccine

1 tablespoon olive oil

3-4 garlic cloves, minced

1/2-1 teaspoon red pepper flakes

2-3 cups of packed baby spinach

1/2 teaspoon salt

Lemon Cream Sauce:

1 cup raw cashews

1 1/4 cups water

3 tablespoons lemon juice

Zest of 1 lemon

1 teaspoon salt

1/2 teaspoon pepper

In a food processor, add the cashews and puree for a few minutes until smooth.  Add zest, salt and pepper and blend again.  Pour in the lemon juice and water in a steady stream and blend into a smooth, fairly thin sauce.

In a large skillet, saute the garlic and pepper flakes in olive oil over medium heat. Add the spinach and salt.  When the pasta is done, add it to the skillet and toss to coat.   Pour in the lemon cream mixture and serve hot.

I love pasta so much and this dish satisfied by tastebuds (and my boyfriend Jay’s) beyond our expectations.  So creamy and delicious, it was reminiscent of the cholesterol filled alfredo sauce I devoured in my non-vegan days.  Enjoy!

Thank you to Melisser Elliott at

~The Vegan Project


  1. Love this recipe!! I used it as a base because I didn’t have cashews so I used peanuts and I put Asparagus instead of the spinach.. Used up a lemon from the tree 🙂 Thanks again

  2. I’m new to raw foods, I just needed a quick sauce to go over rice and salmon. I couldn’t believe how wonderful it was!

  3. Thanks so much for sharing this recipe!!! I was a little skeptical when I first found this recipe. I have tried some of these recipes where you substitute with vegan ingredients & in the past they have not been good. This recipe was different. My whole family loved it! Even my picky 8 year old daughter LOVED it. She even asked for seconds. This was definitely a family pleaser. I will DEFINITELY be making this recipe more often. Can’t wait to share it with family.


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