By Kelton Mattingly

Tangy, garlicky, and full of flavor.

This pasta recipe is lemony, garlicky, and packed with plant-based lupini protein from the Brami Penne. Throw this easy recipe together for a quick weeknight dinner that’s loaded with flavor and nutrition.


Time: 15 min.

Servings: 3-4


  • 8 oz Brami Penne pasta
  • 1/2 cup raw cashews, soaked
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup non-dairy milk, unsweetened
  • 1/4 cup nutritional yeast
  • salt and pepper, to taste
  • 1/2 lemon (juiced and zested)



  1. Boil your pasta until al dente. Reserve 1 cup of pasta water.
  2. While pasta cooks, in a blender add the cashews, milk, garlic, and nutritional yeast. Blend on high for one minute or until the it becomes silky smooth. Set aside.
  3. In a pan over medium heat add the oil and the sauce mixture. Cook for a couple minutes or until the mixture begins to thicken. Add the lemon juice and zest to the pan. Stir until evenly incorporated.
  4. Once thickened to your desire consistency, add the pasta to the sauce. Toss together. If sauce thickens use the reserved pasta water to thin out until you reach your desired consistency.
  5. Enjoy!

Multi-Serve (5.3oz) / 8 Pouches

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