Why You’ll Love Creamy Lemon Basil Pasta Recipe

I like this recipe because it’s fresh, comforting, and vibrant all at once. I enjoy how the creamy cashew sauce stays light and bright thanks to the lemon and basil, and I appreciate how the roasted toppings add heartiness without weighing the dish down. It always feels satisfying yet refreshing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the sauce:

3/4 cup (100 g) raw cashews
1 cup (245 ml) water
1/2 cup (13 g) basil leaves, packed
1/4 cup (60 ml) lemon juice, plus 1/2 teaspoon lemon zest
1 clove garlic
1/2-3/4 teaspoon sea salt, or to taste
1/4 teaspoon black pepper
3 cups (300 g) dried pasta, I used casarecce

For the roasted toppings:

15.5-ounce (439 g) can chickpeas, drained and rinsed
2 teaspoons olive, avocado, or safflower oil
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon dried parsley
1/8 teaspoon cayenne pepper, or to taste
1-pound (454 g) fresh tomatoes
1 1/2 cups (200 g) corn kernels
1/2-pound (227 g) broccolini
1 tablespoon (15 ml) lemon juice
Spray cooking oil

Directions

I start the sauce by placing the cashews in a bowl and covering them with hot water. I set them aside to soak while I prep the toppings. I preheat the oven to 400°F and line two baking sheets with parchment paper.

For the roasted toppings, I place the chickpeas in a bowl, drizzle them with oil, and stir to coat evenly. I add the smoked paprika, onion powder, salt, parsley, and cayenne pepper, stirring again until all the chickpeas are well coated. I transfer them to one half of a baking sheet.

I cut the tomatoes into eight wedges each, remove the seeds, and lay them on the other half of the same baking sheet. I spray them lightly with cooking oil and sprinkle with salt and pepper. I place this sheet on the top rack of the oven and set a timer for 10 minutes.

On the second baking sheet, I arrange the broccolini on one half and drizzle it with lemon juice. I place the corn kernels on the other half. I spray both lightly with oil and season with salt and pepper. Once the 10 minutes are up, I place this sheet on the lower rack and set a timer for 25 minutes, until the chickpeas and tomatoes are browned. I don’t stir or flip anything.

While everything roasts, I cook the pasta according to the package instructions, reserving about 1/2 cup of the pasta water before draining. I then drain the soaking water from the cashews and place them in a blender with 1 cup water, basil, lemon juice, lemon zest, garlic, salt, and pepper. I blend for 30 seconds, scrape down the sides, let it rest for 2 minutes, then blend again for 60 seconds. I taste and adjust seasoning as needed.

Once the pasta is cooked, I pour the sauce into the pasta pot and stir over low heat. The sauce thickens quickly, so I add some reserved pasta water if needed. When the toppings are finished roasting, I assemble the dish with pasta on the bottom, followed by broccolini, corn, tomato wedges, and chickpeas. I enjoy it while it’s hot.

Servings and Timing

I make this recipe to serve about 4 people. Prep time is around 20 minutes, cook time is about 40 minutes, and the total time comes out to roughly 1 hour.

Variations

I sometimes use spinach or arugula instead of basil for a different flavor. I also like swapping broccolini for asparagus or zucchini when they’re in season. When I want extra richness, I add a little more lemon zest or a splash of olive oil to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat gently on the stovetop with a splash of water or plant-based milk to loosen the sauce. I avoid overheating to keep the sauce smooth and creamy.

FAQs

Can I make the sauce ahead of time?

I often make the sauce a day in advance and store it in the fridge until ready to use.

Do I have to soak the cashews?

I find soaking helps create a smoother sauce, especially if my blender isn’t high-powered.

Can I use a different type of pasta?

I use any short pasta shape I have on hand, and it works just fine.

Is this pasta very lemony?

I find it balanced and bright, but I reduce the lemon juice slightly if I want it milder.

Can I make this dish gluten free?

I use gluten-free pasta, and the rest of the recipe works perfectly as written.

Are the roasted chickpeas crunchy?

They turn lightly crisp on the outside while staying tender inside.

Can I skip the roasted vegetables?

I like them best with the veggies, but I’ve made it with just chickpeas when I’m short on time.

What can I use instead of basil?

I sometimes use parsley or a mix of herbs for a different flavor profile.

Can I freeze this pasta?

I don’t usually freeze it, as the sauce texture is best fresh or refrigerated.

Is this dish filling?

I find it very satisfying thanks to the pasta, chickpeas, and creamy sauce.

Conclusion

I enjoy making this creamy lemon basil pasta because it captures everything I love about summer cooking. Every time I prepare it, I appreciate how fresh ingredients and simple steps come together into a bright, comforting meal that feels both nourishing and indulgent.