You will love this recipe.

Another summery pasta dish, yall! Citrusy, creamy, and incredibly easy to make, this recipe for pasta will leave you speechless, much like it was the first time I've tried it. And the fact that it is whole food plant-based and gluten-free is just one more reason for you to give it a go! Super easy and amazing.

Enough chitchat! Here is the recipe!


• 3 to 4 cups of al dente cooked pasta (I have used quinoa pasta)
• 11/2 cup of raw soaked cashews (or sunflower seeds, or almonds, or a combination of both, or, store-bought vegan cream)
• 1 cup (or more) of unsweetened plant-based milk
• The zest of 2 lemons and juice of 1 lemon
• 1 cup of baby arugula
• 1 cup of cherry tomatoes, halved
• 2 tablespoons of nutritional yeast
• Salt and pepper to taste


  • 1.
    Make the cashew cream by blending the soaked cashews and plant-based milk until smooth, reserve.
  • 2.
    Add the cream to a pot, add the lemon zest and the lemon juice, as per your taste, add the pasta, salt, pepper, and nutritional yeast, mix to combine for 2 minutes, add the tomatoes, stir for 1 minute more, turn off the heat and add the arugula, a little bit more lemon zest and serve it!
  • Print