Friday, May 3, 2013

Rotini in Vegan Lemon Cream Sauce:

This recipe is so easy and so delicious! You may not see anymore recipes on this because I might have to start making this every day. The creaminess of the garlic, Tofutti sour cream, and almond milk lend a savory and comforting flavor, while the lemon adds a nice touch of citrus, which brightens it up and makes it appropriate for the coming summer months.


1 package rotini, cooked according to package directions
1 cup arugula
1/2 cup Tofutti Better Than Sour Cream
1/4 cup vegan margarine
1/4 cup plain unsweetened almond milk
4 cloves garlic, chopped
1 tbsp. nutritional yeast
1 tbsp. olive oil
1 tsp. lemon juice
1/4 tsp. salt + more (to taste)
Dash of paprika
Dash of thyme (optional)

Serves 4.
Total Cook Time: 20-25 minutes.


1. Cook the pasta according to package directions, strain, and reserve about 1/2 a tablespoon of the cooking water.

2. Add the vegan margarine and olive oil, and stir until melted. Next, add the Tofutti sour cream, almond milk, nutritional yeast, 1/2 teaspoon lemon juice, salt, paprika, and thyme. Add more almond milk if necessary. Stir until the sauce is covering the pasta evenly.

3. Top with the arugula, and then splash it with the remaining 1/2 teaspoon of lemon juice. Serve with grilled veggies.


  1. I love a good lemon cream sauce so don't be surprised if I start making this every day also!

    1. Lol. It's soooo good. I'm going to get fat and happy. :)

  2. Ooh, excellent! I love lemon with savoury dishes so this really appeals - it's also about the only thing I don't mind creamy :)

    1. Yes! I also love lemon in savory dishes. It adds a different dimension of flavor.


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