Creamy Lemon and Ginger Pasta (Vegan)
I love a good creamy pasta sauce and following my other recipes, the main ingredient I use to achieve the best creaminess is silken tofu. You use a whole block of tofu here, but you’d never know. You can’t taste it at all, yet it adds the most luxurious texture and creaminess to the sauce while also increasing the protein count, too. the rest of the dish focuses on your favourite pasta shapes, some friend off courgettes and corn with lots of lemon and chickpeas, too.
Why will I love this?
This pasta is so good:
- Creamy, smooth and delicious
- Naturally dairy-free, egg-free and vegan
- Easily gluten-free
- Nut-free
- A great source of plant-based protein
- Tofu sauce and chickpeas
- Naturally high in fibre
- Veggies and chickpeas
- The sauce is lemony and gingery
- Vibrant, nourishing and wholesome
- Fiery, zesty and zingy
- Ideal for the sunshine
- Delicious warm or cold
- Great for meal prep
- Keeps well in the fridge or freezer
- Use your favourite pasta shapes
- Uses pantry staple ingredients
- Everyone will love it
- Ready in 25 minutes in one pan and one blender
- Easy to make
- A weekly favourite!
If you already love the sound of this pasta, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the pasta:
- Pasta shapes: this is a shape called Mafalda corta which I love but you can use any pasta.
- Olive oil: to cook off the veggies.
- Courgette: chopped small.
- Corn: use fresh corn, tinned corn or I use Pack’d Organic frozen corn to fry off.
- Herbs: dried oregano and chilli flakes for flavour.
- Chickpeas: for some added fibre and protein. You can also use beans like cannellini or butterbeans.
- Fresh herbs: like basil or parsley, to garnish.
As for the sauce:
- Silken tofu: this makes for the creamiest sauce while adding lots of protein. I do not recommend swapping this for anything.
- Lemons: the zest and juice.
- Garlic: this is from Pack’d Organic and is so handy as it’s in the freezer.
- Ginger: this is also from Pack’d and is pre-chopped, pre-peeled and frozen. It’s also organic and so easy to have in the freezer.
- Miso paste: I like white miso paste as it’s milder in flavour and colour.
- Nutritional yeast: for a rich savouriness and slight “cheesiness”.
- Hulled hemp seeds: to add some more protein and fibre.
- Olive oil: extra virgin is best to add more flavour.
Is this gluten-free and nut-free?
To make this gluten-free, use your favourite GF pasta and this is naturally nut-free.
How do I make this?
This is ready in a few steps:
- Fry off the courgette and corn with the spices in a saucepan: until charred.
- Cook the pasta according to packet instructions: and al dente.
- Add the sauce ingredients to a small blender: and blend until creamy.
- Add the pasta, sauce and chickpeas to the pan: and stir well.
- Serve with some fresh herbs: and enjoy.
How long will it last?
Allow the pasta to cool and then keep in the fridge in a sealed container for 2-3 days and warm back up or eat cold. You can freeze this too, for 1 month, and allow to defrost before warming back up.
What other recipes can I try?
For more pasta ideas:
- Creamy Roasted Red Pepper and Butterbean Pasta
- Marry Me Creamy Sun-Dried Tomato and Bean Pasta
- Creamy Herby Pasta with Greens and Beans
- Roasted Veggie Pesto Gnocchi Traybake
- Pistachio Pesto Pasta Salad
Creamy Lemon and Ginger Pasta (Vegan)
This delicious Creamy Lemon and Ginger Pasta is naturally plant-based and easily gluten-free, loaded with fibre and protein. it’s ready in 25 minutes and has a vibrant lemon gingery sauce that works so well.
Ingredients
For the Pasta:
- 160-250g pasta shapes (2-3 people)
- 1 tbsp olive oil
- 1 courgette, thinly sliced
- 200g Pack’d Frozen Corn
- ½ tsp dried oregano
- ¼ tsp chilli flakes
- Salt and pepper
- 1 tin chickpeas, drained (drained weight 240g), optional
- Fresh parsley/basil, to serve
For the Sauce:
- 300g silken tofu
- 1 large or 2 regular lemons, zested and juiced
- 1 tbsp Pack’d Frozen Chopped Ginger
- 1 tbsp Pack’d Frozen Chopped Garlic
- 1 tsp white miso paste
- 3 tbsp nutritional yeast
- 2 tbsp hulled hemp seeds
- 1 tbsp extra virgin olive oil
Instructions
- Start by cooking your pasta according to packet instructions. Once cooked, drain and save 60ml of the cooking water.
- Meanwhile, heat a large non-stick pan with the olive oil and once hot, add the courgette, corn, oregano and chilli flakes with salt and pepper. Fry off for 10 minutes, until charring.
- For the sauce, add all of the ingredients to a high-speed blender and process until smooth. Season with salt and pepper.
- Remove a few of the corn and courgettes from the pan (to save for the top) and pour in the chickpeas, the sauce and the cooked pasta.
- Pour over the reserved pasta cooking water and stir everything together over a gentle heat to warm through. Or, do not heat if you prefer to eat this cold.
- Serve in bowls with the remaining corn and courgette, some fresh herbs and black pepper.
- Enjoy straight away or keep in a sealed container for 2-3 days and enjoy cold or warm back up in a saucepan with a splash of water.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Creamy Lemon and Ginger Pasta so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With creamy love x
p.s. this recipe was first made with Pack’d who I love and this blog post is not sponsored.
Skip to Recipe