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+ servings
5 from 7 votes
Vegan Creamy Lemon Basil Corn Pasta
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Super creamy lemon pasta tossed with sweet corn and fresh basil.

Course: Main Course
Servings: 4
Calories: 532 kcal
Author: Lauren Hartmann
  • 1 Cup Raw cashews, soaked*
  • 3/4 Cup Vegetable broth
  • 2 Tablespoon Lemon juice, divided
  • 2 Cloves Garlic, peeled
  • 12 Ounces Pasta
  • 1 Tablespoon Olive oil
  • 3 Ears of Corn
  • 1/3 Cup Fresh basil, chopped
  • 1 teaspoon Lemon zest
  • Salt and Pepper to taste
  1. Once the cashews have soaked, make the cashew cream sauce, drain them and add them to a blender.

  2. Then add the veggie broth, 1 tablespoon lemon juice, garlic and a pinch of salt and pepper. Blend on high, scraping down the sides as needed until the sauce is super smooth. It may take a minute or 2. Set aside.

  3. Now cook the pasta according to package directions.

  4. While the pasta is cooking, cut the kernels of corn off the cob. Then heat the olive oil in a large non-stick skillet on medium high. Then add the corn kernels and a pinch of salt and pepper.

  5. Saute, reducing heat as needed, for 3-4 minutes or until the corn has browned slightly. Remove from heat.

  6. When the pasta is done, drain and return to the pot. Then pour in the cashew cream sauce you made. Toss to combine.

  7. Now add the corn, basil, remaining 1 tablespoon of lemon juice, lemon zest and a pinch of salt and pepper. Toss to combine everything. Taste and adjust seasoning. Serve!

Recipe Notes

*To soak the cashews, you can either soak them for 8 hours-overnight in cool water, or soak in boiling water for 30 minutes. 

Nutrition Facts
Vegan Creamy Lemon Basil Corn Pasta
Amount Per Serving
Calories 532 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g15%
Sodium 186mg8%
Potassium 403mg12%
Carbohydrates 75g25%
Fiber 4g16%
Sugar 5g6%
Protein 17g34%
Vitamin A 199IU4%
Vitamin C 4mg5%
Calcium 36mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.