Lemon Capellini with Almond Parmesan

Name: Lemon Capellini with Almond Parmesan Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: ½ cup slivered almonds; 2 tablespoons nutritional yeast; ½ teaspoon kosher salt; ½ pound capellini; 2 teaspoons lemon zest; 1/3 cup olive oil; ¼ cup lemon juice; ¼ cup almond parmesan; ¼ teaspoon ground black pepper; 1 cup radish sprouts

View Recipe

Lemon Capellini with Almond Parmesan is a chilled summer pasta tossed in a bright lemon dressing with homemade vegan almond parmesan and radish sprouts. Serve as a light main dish or alongside Grilled Greek Tofu or Baked Falafel.

A close-up of a white bowl filled with lemon capellini noodles topped with fresh green and purple sprouts, placed on a light wooden table with another bowl of pasta in the background.

Add This Wife Cooks as a Trusted Google Source

Table of Contents

Chilled Lemon Pasta with Almond Parmesan

This is one of my favorite summer pasta dishes. The almond parmesan is the star of this dish. It’s nutty, savory, and completely plant-based. The almond parmesan takes about five minutes to make in a food processor and can be prepared up to a week in advance.

I especially love making this during the hottest part of summer when the last thing I want to do is heat up the kitchen. The pasta is served cold, which makes it a great make-ahead option for potlucks and picnics too.

Ingredients for Lemon Capellini with Almond Parmesan

Here’s what you’ll need. Exact amounts are in the recipe card below.

Raw Almonds – Pulsed in a food processor until finely ground. Do not over-process or the almonds will start to release their oils and turn into almond butter.
Nutritional Yeast – Adds the savory, cheesy flavor that makes this taste like parmesan. Look for it in the bulk section or natural foods aisle.
Kosher Salt – Brings all the flavors together.
Capellini – Also known as angel hair pasta. It is thinner than spaghetti and cooks in about two minutes, which makes it ideal for a quick summer dish. Do not overcook — it goes from al dente to mushy quickly.
Lemon Zest – Use a microplane or the fine side of a box grater. Zest the lemons before juicing them.
Olive Oil – Extra virgin for the best flavor. It is a primary component of the dressing.
Lemon Juice – Fresh. The lemon flavor is the backbone of this dish and bottled juice is noticeably flatter.
Almond Parmesan – See the ingredient notes below. Made with raw almonds, nutritional yeast, and sea salt.
Black Pepper – Season to taste.
Radish Sprouts – Tossed in at the end for color and crunch. Any sprouts work as a substitute if radish sprouts are not available.

How to Make Lemon Capellini with Almond Parmesan

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes | Servings: 4 | Cuisine: American

STEP ONE: Make the Almond Parmesan. In a food processor or blender, pulse the almonds until finely ground. Transfer to a small bowl and stir in the nutritional yeast and salt. Set aside. This can be made up to one week in advance and stored in an airtight container in the refrigerator.

STEP TWO: Cook the Pasta. Prepare capellini according to package directions. Drain and rinse with cold water until no longer hot.

STEP THREE: Make the Dressing. In a small bowl, whisk together the lemon zest, olive oil, lemon juice, almond parmesan, and black pepper.

STEP FOUR: Toss and Serve. Toss pasta with lemon mixture and radish sprouts. Serve cold.

Frequently Asked Questions

Can I make this ahead of time?

Yes. The almond parmesan can be made up to a week in advance. The assembled pasta is best the day it is made but holds up well for one to two days in the refrigerator.

Can I serve this warm?

No, the recipe is designed to be served cold, which is part of what makes it a great summer dish. Serving it warm changes the texture of the capellini significantly since it is a very thin pasta. For best results, serve cold.

Can I use a different pasta?

Yes. Spaghetti is the closest substitute if capellini is not available. Avoid thicker pastas like penne or rigatoni since the dressing is too light for them.

Can I add protein?

Yes. Adding a handful of chickpeas at the end, we’ll give a protein boost.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to two days. The pasta will continue to absorb the dressing as it sits, so add a drizzle of olive oil and a squeeze of lemon juice before serving leftovers to refresh the flavor. The almond parmesan can be stored separately in an airtight container in the refrigerator for up to one week.

More Summer Pasta Recipes

Lemon Capellini with Homemade Vegan Almond Parmesan - A quick and easy chilled pasta perfect for a weeknight dinner or make-ahead for a summertime potluck.

Tried this recipe? Leave a Star Rating and share your thoughts in the comments below. Thanks for being part of our home cooking community!

Follow This Wife Cooks on Instagram | Facebook | Pinterest | YouTube | Substack