This Creamy Lemon Pasta is light, zesty, and velvety smooth—all without using cream or butter. It’s a simple yet elegant dish that I can whip up in under 30 minutes, making it perfect for busy weeknights or quick lunches. With just a few pantry staples and fresh lemon juice, I get a luscious, dairy-free pasta that’s refreshing and comforting all at once.
Why You’ll Love This Recipe
I love how this pasta brings creamy texture without any heavy dairy ingredients. The secret lies in using starchy pasta water, olive oil, and a bit of lemon to create a naturally smooth and silky sauce. It’s vegan-friendly, budget-friendly, and incredibly fast to make. Whether I’m cooking for myself or sharing with guests, it always tastes like something special.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Pasta of choice (I like spaghetti or linguine)
- Fresh lemon juice
- Lemon zest
- Olive oil
- Garlic cloves
- Nutritional yeast or grated dairy-free parmesan (optional)
- Salt and black pepper
- Pasta water (reserved from cooking)
directions
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I start by boiling a large pot of salted water and cooking the pasta until al dente. I always save about a cup of pasta water before draining.
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While the pasta cooks, I heat olive oil in a pan and sauté minced garlic for about 1 minute, just until fragrant.
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I add lemon juice, lemon zest, a pinch of salt, and freshly ground black pepper to the pan.
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I stir in about ½ cup of the reserved pasta water to create a silky sauce. I let it simmer for 1–2 minutes.
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I toss in the drained pasta and mix well, letting it absorb the sauce. If it feels too dry, I add more pasta water gradually.
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I finish with a sprinkle of nutritional yeast or dairy-free cheese (if using), give it a final toss, and serve immediately.
Servings and timing
This recipe serves 2–3 people as a main dish and comes together in just 20 minutes—10 minutes for prep and 10 minutes to cook. It’s perfect for a quick weeknight dinner or a light weekend meal.
Variations
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I sometimes add steamed spinach, kale, or arugula for extra greens.
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For protein, I toss in cooked chickpeas, grilled tofu, or white beans.
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When I want a spicy kick, I sprinkle in some red chili flakes or a bit of cayenne.
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I’ve also used gluten-free pasta with great results—just adjust the cooking time as needed.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of water or lemon juice to loosen the sauce. It won’t be quite as creamy as fresh, but it still tastes great.
FAQs
Can I make this pasta oil-free?
Yes, I’ve skipped the olive oil before and just used extra pasta water and lemon juice. It’s lighter but still delicious.
Is this recipe vegan?
It is 100% vegan as long as I use nutritional yeast or vegan cheese for the topping instead of dairy-based options.
What type of pasta works best?
I prefer long noodles like spaghetti or fettuccine, but short pasta like penne or rigatoni also works well to catch the sauce.
Can I add vegetables to this?
Absolutely. I like tossing in broccoli, peas, or sautéed zucchini for more texture and nutrients.
How do I make the sauce creamier?
The key is using enough starchy pasta water and mixing vigorously. I sometimes blend in a spoonful of cashew cream or plant-based milk for an even richer sauce.
Conclusion
This Creamy Lemon Pasta is my go-to recipe when I want something fast, fresh, and satisfying without any dairy. It’s tangy, silky, and packed with bright lemon flavor, all made from simple, wholesome ingredients. Whether I’m cooking for myself or feeding a group, this easy no-cream, no-butter pasta always hits the spot.
Print
Creamy Lemon Pasta Recipe (Easy, No Cream, No Butter)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2–3
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
Description
This Creamy Lemon Pasta is a light and zesty vegan dish that delivers silky texture without cream or butter. Made with olive oil, garlic, fresh lemon, and starchy pasta water, it’s ready in under 30 minutes. Perfect for busy weeknights or plant-based dinners, this dairy-free pasta is flavorful, fresh, and satisfying—comfort food without the heaviness.
Ingredients
- 8 oz pasta of choice (spaghetti, linguine, or gluten-free)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1½–2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons nutritional yeast or grated dairy-free parmesan (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- ½–¾ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, warm olive oil and sauté garlic for 1 minute until fragrant.
- Add lemon juice, lemon zest, salt, and black pepper. Stir to combine.
- Pour in about ½ cup of reserved pasta water and let simmer for 1–2 minutes to create a silky sauce.
- Add the drained pasta to the pan and toss well. Add more pasta water as needed until the sauce coats the pasta smoothly.
- Sprinkle with nutritional yeast or vegan cheese, toss again, and serve immediately.
Notes
- Add steamed greens like spinach, kale, or arugula for more nutrition.
- Toss in chickpeas, tofu, or white beans for extra protein.
- For a spicy version, add chili flakes or cayenne.
- Gluten-free pasta works well—adjust cooking time accordingly.
- Reheat with a splash of lemon juice or water to revive the sauce.
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