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Creamy Lemon Dill Pasta

Creamy Lemon Dill Pasta

This lemony, herbaceous pasta is a summer staple!

Course Main Course
Cuisine American
Keyword asparagus, dill, lemon, pasta, peas
Prep Time 10 minutes
Cook Time 10 minutes
Soak Time 2 hours
Servings 4
Calories 439 kcal
Author Natalie Wiser-Orozco


  • 1 Cup Cashews Raw
  • 8 Ounces Oricchiette Pasta
  • 1 Cup Peas Frozen
  • 1 Pound Asparagus Stems trimmed & cut into 1 inch pieces
  • 3/4 Cup Almond Milk
  • 3 Tablespoons Lemon Juice
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Freshly Cracked Black Pepper
  • 1 1/2 Teaspoons Garlic Fresh, Minced
  • 1 Tablespoon Dill Fresh, Minced


  1. Rinse cashews and soak in 2 - 3 cups filtered water, covered for 2 hours or overnight. If soaking overnight, store them in the refrigerator.

  2. Boil pasta as per package directions. Two minutes before the pasta is done, add in the peas, and asparagus. Reserve 1/2 cup of the pasta water, drain, and place in a large bowl.

  3. In a blender, add the soaked cashews, almond milk, lemon juice, salt, pepper, and garlic. Blend until cashews are completely smooth, about 1 - 2 minutes.

  4. Add the cashew sauce to the pasta, along with the fresh dill. If the sauce is thick and needs a little thinning, add some of the pasta water, and mix to desired consistency. Divide among four plates, sprinkle with fresh dill fronds, and serve with extra lemon wedges.

Recipe Notes

For this, I used gluten free pasta, the Banza brand.

Nutrition Facts
Creamy Lemon Dill Pasta
Amount Per Serving
Calories 439 Calories from Fat 173
% Daily Value*
Fat 19.2g30%
Saturated Fat 2.7g17%
Sodium 521.9mg23%
Carbohydrates 53g18%
Fiber 4.8g20%
Sugar 5.8g6%
Protein 24.4g49%
* Percent Daily Values are based on a 2000 calorie diet.