Recipe

Creative Vegan Pasta Ideas: Creamy Lemon Miso Pasta

A bright, creamy vegan pasta that tastes fancy but behaves on a weeknight: lemony miso sauce, jammy cherry tomatoes, and crispy chickpeas for crunch.

By Matt Campbell

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4.8

A bowl of creamy lemon miso pasta topped with crispy chickpeas, blistered cherry tomatoes, and fresh basil on a wooden table

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If your weeknight pasta routine is stuck in a red sauce rut, let me introduce you to the kind of vegan pasta that makes you feel like you suddenly started making better choices. This creamy lemon miso pasta is bright, savory, and borderline addictive. It is the lovechild of comfort food and “wow, that tastes expensive.”

The trick is a fast blender sauce built on white miso (instant depth), cashews (creamy without cream), and lemon (the sparkle). Then we pile on blistered cherry tomatoes for sweetness and a crunchy shower of spiced chickpeas because texture is the whole point of being alive.

Consider this your launchpad recipe for creative vegan pasta ideas. Once you learn the sauce formula, you can swap the add-ins based on whatever is loitering in your fridge at midnight.

A blender jar filled with cashew lemon miso sauce before blending on a kitchen counter

Why It Works

Big flavor, minimal drama: White miso brings salty, fermented depth fast, no simmering for hours required.
Real creaminess without dairy: Cashews blend into a silky sauce that clings to pasta like it has a job.
Brightness that cuts richness: Lemon zest and juice keep the sauce lively so it never tastes heavy.
Built-in texture: Crispy chickpeas give you that crispy-edge satisfaction usually reserved for cheesy baked pasta.
Flexible by design: Works with any pasta shape and happily accepts spinach, mushrooms, roasted broccoli, or leftover veggies.

Storage Tips

Refrigerate: Store pasta in an airtight container for up to 4 days. Keep crispy chickpeas separate if you can, so they stay crunchy.

Reheat: Warm in a skillet over medium-low with a splash of water or unsweetened plant milk to loosen the sauce. Stir gently and taste again for lemon and salt.

Make-ahead sauce: The lemon miso sauce can be blended up to 3 days ahead. Store covered in the fridge. Add a little water and re-blend or whisk before using if it thickens.

Freezing: The blended sauce freezes well for up to 2 months. Pasta itself can get a little soft after freezing, so I prefer freezing sauce only.

Common Questions

Can I make this nut-free?

Yes. Swap cashews for 1 cup silken tofu or 1 cup cooked white beans (like cannellini). Start with less water, blend smooth, then adjust until creamy.

What does miso do in pasta sauce?

Miso adds savory depth and saltiness, kind of like the role Parmesan plays in non-vegan pasta. Use white (shiro) miso for a mellow, slightly sweet flavor.

Is this very lemony?

It is bright, not sour. If you are lemon-shy, start with 1 tablespoon lemon juice, then add more at the end until it tastes like you want to take another bite.

What pasta shapes work best?

Anything that grabs sauce. Rigatoni, fusilli, cavatappi, and farfalle are great. Spaghetti works too, just toss a bit longer so the sauce clings.

Can I skip the chickpeas?

You can, but you will miss the crunch. Alternatives: toasted breadcrumbs, toasted pumpkin seeds, or pan-seared mushrooms for a chewy, savory topping.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

High-speed blender or food processor (for the sauce)
Large pot (for pasta)
Rimmed baking sheet (for crispy chickpeas)
Colander
Microplane or fine grater (for lemon zest)
Large skillet or sauté pan (for tomatoes and tossing)

This pasta started as a late-night “I have tomatoes and vibes” situation. I wanted something creamy, but I also wanted it to taste bright and not like I needed a nap immediately after. I threw miso into a cashew sauce on a whim, added lemon to keep it from getting too cozy, and suddenly I was standing at the stove eating noodles out of the pan like a raccoon with a culinary degree. The crispy chickpeas happened because I needed crunch and also because I enjoy making toppings that feel a little dramatic for no reason.