This Creamy Lemon Caper Pasta recipe is citrusy, light and refreshing – the perfect dish for a summer or spring evening. The lemon sauce adds a tang, which is balanced by the saltiness of the capers.
Creamy Lemon Caper Pasta Ingredients
You can use any pasta you like. I’ve found penne, spiral, shell, spaghetti, fettuccine and linguine work well in this dish. If you’re using gluten-free pasta, I recommend the lentil pasta range from Keep It Cleaner. These pastas hold their shape and don’t become a globby mess when reheated (IYKYK).
To make the creamy lemon sauce, simply blend soaked cashews, lemon juice, plant-based milk, nutritional yeast, garlic, salt and pepper. Pour onto cooked pasta and heat through until it starts to thicken.
If you’ve never heard of capers before, they are tiny flower buds that have been picked from flowering bushes called Flinders Rose. Capers elevate this simple dish, they are bursting with a slightly sweet and salty flavour. They provide a nice contrast to the tang of the lemon.
Feel free to add in some extra veggies such as roasted asparagus, broccoli, kale or spinach. If you’re not vegan, you could also add some salmon to this pasta dish.
Prepping and Storing
If you’re into meal prepping, make some batches of the creamy lemon sauce ahead of time so all you have to do is make some pasta and stir through the sauce for a quick and easy lunch and dinner.
This meal will last in the fridge for 3 to 5 days. It also freezes well. Simply dish into individual serves and freeze for meals you can quickly and easily grab and heat up.
If you are looking for more lunch or dinner ideas, you’ll also love these other lunch and dinner recipes.
This is a family favourite of ours, and we hope it will become yours too! If you like this recipe and decide to share it on Instagram, don’t forget to tag me @theplantryco and #theplantryco, I would love to see all your recreations!
Lemon Caper Pasta
- High-speed blender
- 1 cup
- 1/4 teaspoon
- 1 cup cashews, soaked
- Juice of 2 large lemons
- 2 cup plant-based milk
- 2 tbsp nutritional yeast
- 2 garlic cloves
- 1/4 tsp salt
- 1/4 tsp pepper
- 500 g pasta
- 1 cup capers
- Place 1 cup cashews in bowl and cover with water, soak for at least 4 hours.
- In a high-speed blender, add soaked cashews, juice of 2 lemons, 2 cups plant-based milk, 2 tbsp nutritional yeast, 2 garlic cloves, 1/4 tsp salt, 1/4 tsp pepper. Blend until combined.
- Cook pasta according to packet instructions.
- Drain pasta and return to pot. Pour in creamy lemon sauce and stir through pasta over low heat until it starts to thicken.
- Add 1 cup capers and stir through pasta until heated through. Serve warm.