Vegan Lemon Florentine Pasta featuring fresh spinach, fresh basil, garlic, white wine and cashew lemon milk to create a delicious and creamy sauce that coats pasta beautifully! This recipe is super healthy, filling and completely oil-free!
*This post is sponsored on behalf of Explore Cuisine. All opinions and text are my own. See my full disclosure policy here.
VEGAN LEMON FLORENTINE PASTA
I’m excited to share a recipe today with you all that is so perfect for summer, while keeping things healthy and fresh, but a filling weeknight dinner. This pasta is inspired by Italian cuisine. Florentine dishes mean that spinach is a main ingredient to the dish. Many Florentine dishes are chicken served on a bed of spinach or pasta dishes. You may have heard of chicken Florentine before. Well, this is my vegan-inspired take on a Florentine pasta.
I wanted it to be fresh and vibrant, so lemon is always a welcome choice. Fresh spinach, fresh basil, with lots of garlic round out the flavors. I created a cashew lemon milk sauce that thickens and gets super creamy to coat the pasta in a magical way.
GLUTEN-FREE PASTA
Y’all know how much I love pasta. We eat it weekly. They are some of my most popular recipes. I’ve worked with Explore Cuisine before and love how they offer several gluten-free pasta varieties. They have different bean pastas like lentils, black bean and even chickpea or brown rice pastas. Today, I’m sharing my recipe using their chickpea fusilli pasta. They asked me to create an Italian-inspired pasta dish and I jumped at the chance.
I eat wheat pasta regularly and absolutely love it. Now, fyi, chickpea pasta does not taste like wheat. So, if you are used to wheat, it is a bit different, but it held onto this delicious sauce beautifully, while keeping its shape, which I really enjoyed. Sometimes gluten-free pastas completely fall apart or get mushy. This is what I like about Explore Cuisine pastas, they never get mushy or fall apart. If you cook them for the recommended time on the box, you are good to go!
Great things about the Explore Cuisine brand:
- healthy gluten-free options
- packed high in protein and fiber
- Many varieties of pasta, including beans, lentils and chickpeas
- organic, non-GMO and vegan
- healthy, fresh and cook fast
- different shapes and styles to suit your individual tastes
HOW TO MAKE VEGAN LEMON FLORENTINE PASTA
First, you will need to gather these 8 ingredients:
- fusilli pasta
- fresh garlic
- onion
- dry white wine (I used a Pinot Grigio)
- spinach
- fresh basil
- cashews
- fresh lemon juice
Begin boiling a large pot of salted water and add the pasta once boiling.
While waiting on the pasta water, make the lemon cashew milk. This will be the main part of the sauce, so you want to make it exactly as written. It will be very watery after blending, but cooking it will cause it to really thicken up and become wonderfully creamy. Store-bought cashew milk will not work here or produce the same result. Store-bought is full of fillers and little cashews, so trying it, you will end up with a bland, gross watery sauce, so you must use the cashew recipe here for it to work.
If you do not own a Vitamix or an equally powerful blender, you must soak the cashews overnight so they become really soft.
To a large, deep pan, add the onion and 1/4 cup water over medium heat. Cook 5-8 minutes until soft. Add the garlic and 2 more tablespoons of water as needed to keep the garlic cooking and not burn. Cook for just about a minute.
Add the wine and cook for about 3 minutes until it has reduced by about half.
Add the cashew lemon milk and spinach and reduce to medium heat. Stir continuously until the spinach has wilted and cooked down and the sauce has thickened into a nice, thick and creamy sauce. This will take about 5 minutes. Top with the fresh basil and Vegan Lemon Parmesan Cheese!
CAN THIS BE MADE NUT-FREE?
If you are allergic to cashews, you can try subbing with raw sunflower seeds. I have not tested this personally, so I’m not sure of how the flavor will taste, but I think with the strong lemon notes, it might be okay. Let me know if you try the sunflower version.
OTHER VEGAN PASTA DISHES TO TRY
- Best Vegan Garlic Alfredo
- Vegan Pimento Cream Sauce
- Vegan Stuffed Ricotta Shells With Spinach
- Vegan Mac ‘N’ Cheese
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Lemon Florentine Pasta
Ingredients
- 8 oz box Explore Cuisine pasta (I used their chickpea fusilli, use whatever you like or if you can't do chickpeas)
CASHEW LEMON MILK
- 3/4 cup (105g) raw, unsalted cashews + 1 1/2 cups (360g) water (see directions)
- 3 tablespoons (45g) fresh lemon juice
- 1/2 teaspoon fine salt + 1/4 teaspoon ground black pepper
REMAINING INGREDIENTS
- 1/2 packed cup (70g) finely diced white or yellow onion
- 5 large cloves garlic, minced (15g)
- 3/4 cup (180g) dry white wine (I used Pinot Grigio)
- 5 oz (153g) package fresh spinach, roughly chopped
- 1/4 packed cup (10g) chiffonade basil
NOTE
- Store-bought cashew milk will not work here or produce the same result. Store-bought is full of fillers and little cashews, so trying it, you will end up with a bland, gross watery sauce, so you must use the cashew recipe here for it to work.
Instructions
- If you do not own a Vitamix or an equally powerful blender, you must soak the cashews overnight in a bowl covered with water so they become really soft. Drain and rinse them and proceed. Otherwise, you will end up with a gritty sauce. Using the soaked cashews version, I suggest blending the sauce in a food processor, as opposed to a standard non-powerful blender, as I find sauces get smoother and creamier this way (if not using a Vitamix blender).
- Begin boiling a large pot of salted water and add the pasta once boiling. Cook according to the package.
- While waiting on the pasta water, make the lemon cashew milk. Add the cashews, 1 1/2 cups water, lemon juice, salt and pepper to the blender or if using the soaked cashews, add all to a food processor. Blend until 100% smooth and no bits of nuts remain. It should be very watery, but smooth. Set aside. It will be very watery after blending, but cooking it will cause it to really thicken up and become wonderfully creamy.
- To a large, deep pan, add 1/4 cup water over medium heat. Once simmering, add the onion and cook 5-8 minutes until soft. Add the garlic and 2 more tablespoons of water as needed to keep the garlic cooking and not burn. Cook for just about a minute.
- Add the wine and cook for about 3 minutes until it has reduced by about half.
- Add the cashew lemon milk and spinach and reduce to medium heat. Stir continuously until the spinach has wilted and cooked down and the sauce has thickened into a nice, thickened creamy sauce. This will take about 5 minutes. Cook longer if needed for it to thicken. It should be the consistency of an alfredo, no longer watery, but not overly thick. Remove from the heat. Taste and add more salt, if desired.
- Serve desired amounts of sauce over pasta. To chiffonade basil, stack several large leaves of basil on top of each other. Roll them up into a tight roll. Use a very sharp knife to slice down the roll into thin strips. Sprinkle this basil all over the finished dish just before serving. Adding some freshly ground black pepper is nice too. For additional flavor and lemon boost, add my Lemon Parmesan Cheese!
Notes
This looks so good! I adore pasta. I also love chick peas, so chick pea pasta would be really interesting to try. I’ve been a spectator for a long time. I think it’s time I finally put one of these recipes to the test!
Thank you Heather! Chickpea pasta is very different from wheat, so just be prepared it does not taste like traditional pasta in terms of taste or texture! It does hold its shape well though!
Yum!! Maybe I’m just not seeing it but how many does this serve? 3?
Hi Shelly, it makes a pretty large amount of sauce and spinach, so 4 I’d say.
how critical is the wine? i wont use wine in anything – skip it or replace?
Hi Erika, it adds flavor, but since this one has a bright lemony flavor, you are fine to skip it. 3/4 cup of wine is cooked down to reduce the liquid by half, so you can just replace it with maybe 1/2 cup broth or skip it all together and when you add the milk, it will likely thicken up faster because of this.
Funny I made something so similar yesterday. I used unsweetened almond milk. Spring onions nutritional yeast violife Parmesan spinach & fava beans. My pasta was different. & I said it was so good I don’t think I could ever replicate it. And now here’s your recipe. Thanks!
Oh perfect timing then!!
Made this dinner tonight and I loved it! I didn’t have the wine, so I just omitted it. To cut down on cost and fat, I used half cashews and half cannellini beans. It still tasted super creamy. Next time I have to try it with the wine! I topped with your lemon parmesan cheese. That cheese is the best vegan parmesan recipe I’ve ever tried! Do much easier than having to put cashews in the food processor.
Wonderful, so glad to hear that Nina! Oh goodness, so glad you mentioned the parmesan, I meant to add that to the dish and add it for the photos and totally forgot, I was kicking myself, lol. But I meant to add it as an optional topping because I figured it would just further set off that yummy lemony flavor, so I’m glad to hear you did it! And so glad it is your favorite!
ah! great! 😉 this answers my question on the wine 😉
I’ve been making your white wine and brussel sprout Alfredo on repeat and have thought a creamy lemon dish would be awesome. And here it is! Can’t wait to try it!!
Oh yay Tara, glad to hear that! Yes, this one has a much brighter, lemony fresh flavor than the wine pasta! Great additional option!
I can’t find the white wine and brussel sprout recipe you mentioned. Is it in the cookbook or on the blog? I’d love to try it also. Thanks!
Hi Candy, here is my white wine sauce recipe! https://thevegan8.com/creamy-vegan-white-wine-sauce-with-peppers-pasta/
And here is my brussels sprouts recipe: https://thevegan8.com/best-roasted-brussels-sprouts-oil-free/
Just made this yumminess tonight, using kale leaves because I didn’t have any spinach handy. My goodness, was this ever delicious! I must say Brandi, EVERY recipe of yours that I’ve had the pleasure of trying has always been fabulous – thank you for sharing all this greatness with us!! 🙂
Yay Elizabeth! So thrilled you loved this so much and thank you for the kind words, it means a lot!
This recipe is beyond good and everything I was looking for in a creamy lemon sauce. Like my gosh Brandi you outdid yourself here! This is so easy and easily going into our weekly rotation, I had chick pea pasta laying around and I added oven roasted mushrooms. It. Was. Perfection. 💕💕💕
So very kind Stacy, I’m so happy you loved it so much!
Made this for dinner tonight. Love it. I followed the recipe as written and served it alone, but I might add other vegetables next time on the side or mixed in while plating such as peas, steamed broccoli, or tomatoes (so many ways to vary). I really like a meal that is simple to make and so flavorful. Thank you Brandi!
Oh peas would be yummy too!! Great idea! Thank you Katie! Thrilled you loved it!
I LOVE the idea of adding peas! My favorite vegetable!!
Hello! I just got your recipe book by mail .. it’s such a great book!
What can I replace the wine with since I don’t consume alcohol?
Thank you so much Dina, so glad to hear that! As far as the wine, it adds flavor, but since this one has a bright lemony flavor, you are fine to skip it. 3/4 cup of wine is cooked down to reduce the liquid by half, so you can just replace it with maybe 1/2 cup broth or skip it all together and when you add the milk, it will likely thicken up faster because of this.
Brandi, I don’t usually use wine either, but I have often substituted with broth and a little bit of balsamic vinegar to give a hint of acidic flavor boost…works great! Love your recipes, both here and in the cookbook.
If you soak the cashews overnight, do you reduce the 1-1/2C water that is blended with them to make the sauce? I see that you drain the excess water after soaking.
Hi Bri! No, you follow step 3 where you add the cashews (dry or if you soaked them) plus the 1 1/2 cups water to the blender. You need that amount of water to make the milk for the sauce.
Hi there, can you tell me where you bought your pasta, HEB? Thanks! Kim
Hi Kim! No, the company actually sent me them. I do know that Sprouts sells Explore Cuisine pasta, not sure if HEB does. Honestly though, just use any fusilli pasta or noodles you like, doesn’t need to be chickpea!
I’ve decided to try this again on a different device, as the reviews I submitted from my iPad didn’t go through. Ah, technology. 😜. Brandi, this dish was delightful, different and delectable! The sunny tang of lemon was so refreshing against the savory onions, basil and spinach. I topped it off with your incredible lemon Parmesan and some toasted pine nuts and it was instantly uplifted to another level of fantasticness! (Yes I know, not a word, but it should be when it comes to your recipes. 😉 I will add for anyone hesitating to make this due to wine, I did not have a dry white on hand so I left it out. I plan on purchasing Pinot Grigio so I can try the recipe again but it honestly tasted like perfection without it. Thanks for this summer-perfect recipe, Brandi!
So sorry I missed this Colleen! So very happy to hear this! I am still kicking myself for not taking a pic with the parmesan on top! That was my plan all along and forgot, haha. I can only imagine that extra layer of lemony goodness on top would be soooo good!!
I just made this!! It’s so good! This was my first time making a sauce with almonds. I don’t care for nutritional yeast and was glad this recipe didn’t have any! I found a website that showed me how to soak the cashews quickly! My husband who isn’t vegan loved it also! Definitely a keeper!!
Oops! meant to say cashews!
So happy you loved this Francine, thank you for making it!
What a lovely happy summer recipe!
I am trying to find the calories for the vegan lemon florentine pasta.
The dish is terrific, Thanks
Hi Alberto, I’m sorry I don’t have that but you can input the ingredients into this calculator here: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Isn’t the nutritional information right below the recipe notes?
Yes I added it after she had asked this.
Yes, please! Lemon is my go to ingredient during the summer months and this simply looks scrumptious! A definite MUST try, so thank you for the inspiration.
Lemon is so good, right?! Thank you!
Outstanding! I made this last night for 2 men, and it was superb. I followed the directions using Chateuax St. Michelle dry Pinot Grigio. The men loved the meal! The meat eater said this was one of the best things he has ever eaten! Thank you!
Oh wow, this is the best feedback! For your friend who eats meat to say that is so wonderful to hear, thank you for letting me know!
This was delicious! The next morning I ate it on toast and it was awesome! It reminded me of the tzatziki sauce from our local Greek restaurant…. maybe next time I’ll make two batches…one this way and one replacing the spinach with dill and cucumbers! Yum! Thanks for these yummy recipes!
This was really good! Thank you for sharing.
So glad you enjoyed it Margie, thank you for the feedback!
Oh Brandi! I made this recipe tonight and it was SO delicious. Its tastes so fancy yet it’s very easy to make. The only thing I added was a sprinkle of lemon zest because I just adore citrus. I am putting this recipe in my regular rotation. Thanks so much!
So very happy you loved it Denise!
Do you think the sauce can be made in advance and stored in the freezer until ready to combine with the pasta???
Yes, I think so!
I made this last night and it was delicious. My omni husband liked it too. Used the wine, but not the parmesan topping. Bonus-extra wine to drink with dinner!
This was so so so delicious! I used regular pasta, 16oz and 1 1/2’ed the other parts of the recipe and it was the perfect amt of sauce. I had my doubts that it would thicken without flour or cornstarch but it did! My 5 kids and omni husband raved and had seconds. They even chanted “vegan 8, vegan 8!” when I told them where I got the recipe. Lol! Thanks for making us enjoy mealtime so much.
Made this last night for dinner and it was fabulous! I did put in a 1/4 cup lemon juice because I didn’t have fresh lemons and I wanted that lemon flavor to really come through. It was so easy and satisfying. Thank you for another wonderful recipe!
Omg this was so good! And super easy- I prepped the Cashew Lemon Cream in advance so it was super fast to throw together! It tasted so good- hard to believe it was oil free. I have to say it looks gorgeous too- I plated it with roasted cauliflower, mushrooms and zucchini and had it all ready for a picture but then was so excited I forgot to snap any and just dug right in. Very filling and wholesome! 10/10
So very happy to hear this Shannon! Glad you enjoyed it!
Made this tonight for supper, super yummy. I love the flavor the lemon adds to the sauce, even my non vegan family loved it. Thanks for a great recipe 😊
This was FANTASTIC! I love lemon and it was the perfect level of tanginess. Thank you so much for this wonderful recipe.
Yay, really happy to hear you loved it so much Maggie!
This was so so delicious! I haven’t stopped thinking about it. I’m back to make it again! <3
Aww, that is wonderful to hear Maggie, thank you so much!
Delicious! You’d never know this wasn’t made with cream/milk. I’ll definitely be making again.
Oh my goodness! Surprised my boyfriend and made this for dinner tonight. Neither one of us are vegan. It was spectacular!!
I used linguine because that’s what I had on hand. And I’m a garlic and citrus junkie so I automatically double these in any recipe. For the lemon juice I replaced a 1/4 c of the water with it. Perfection!
Can’t wait to make it for my mother, who refuses to cook healthy and thinks everything has to be drowning in butter and creme to be good lol.