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

Lemon Capellini with Almond Parmesan

Perfect as a quick and easy weeknight dinner or a make-ahead dish for a potluck with friends, this lemon capellini with homemade vegan almond parmesan is capped off with in-season radish sprouts that add a pop of color and a satisfying crunch. 
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Author: Holly Gray


For the almond parmesan:

  • ½ cup slivered almonds
  • 2 tablespoons nutritional yeast
  • ½ teaspoon sea salt

For the lemon capellini:

  • 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


  • For the parmesan, in a food processor or blender, pulse almonds until ground. Place ground almonds in a small bowl, and stir in nutritional yeast and sea salt.
  • Prepare capellini according to package directions. Drain and rinse with cold water until no longer hot.
  • In a small bowl, whisk together lemon zest, olive oil, lemon juice, almond parmesan, and black pepper. Toss pasta with lemon mixture and radish sprouts. Serve cold.
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