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.
