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joanndulan
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First, place all the sauce ingredients besides salt in a high-powered blender and blend until completely smooth, 30 seconds to 1 minute.
Taste and adjust seasonings, if necessary. Set aside.
To prepare the breadcrumbs, heat the oil in a small sauté pan over medium-low heat.
Once the oil is hot, add all the breadcrumb ingredients to the pan, mixing gently with a spatula to combine.
Cook the breadcrumbs over medium-low heat, stirring frequently, until they turn golden-brown and crispy, 5 to 8 minutes. Remove from the heat and set aside.
Meanwhile, prepare the pasta according to package directions. Reserve 1 cup of the starchy water before draining.
Drain but don’t rinse. Set aside.
Toss the cooked noodles with the creamy lemon sauce. If the pasta sauce seems too thick, add ¼ cup of the reserved water at a time, until you’ve reached your desired consistency (I usually end up adding about ½ a cup). Taste and adjust seasonings, if necessary.
To serve, divide the pasta evenly among 4 plates. Garnish each serving with ¼ cup breadcrumbs, 1 tablespoon vegan parmesan if using, a pinch of lemon zest, parsley, and red pepper flakes! ENJOY!