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Vegan Lemon Pasta Recipe

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3.8 from 42 reviews

This Vegan Lemon Pasta is a vibrant and creamy dish bursting with fresh lemon flavor, perfectly balanced with garlic, vegan butter, and a touch of vegan ricotta. It’s a delightful dairy-free alternative that’s easy to prepare, making it a perfect weeknight meal for plant-based eaters or anyone seeking a refreshing twist on classic pasta.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 12 ounces pasta of choice (reserve 1/2 cup pasta cooking water)

Sauce

  • 1/4 cup vegan butter
  • 2 tablespoons fresh garlic, finely minced
  • 1/4 cup freshly squeezed lemon juice (2-3 lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon kosher salt
  • 3/4 teaspoon lemon pepper seasoning
  • 2 cups nondairy milk (we used oat milk)
  • 4 ounces vegan ricotta

Garnish

  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons vegan parmesan

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
  2. Prepare the sauce base: In a large skillet over medium heat, melt the vegan butter. Add the finely minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden, taking care not to burn the garlic.
  3. Add lemon and seasoning: Stir in the freshly squeezed lemon juice, lemon zest, kosher salt, and lemon pepper seasoning. Mix to combine and let the sauce simmer for a minute to meld the flavors.
  4. Incorporate nondairy milk and vegan ricotta: Pour in the oat milk and stir in the vegan ricotta. Continue to cook, stirring frequently, until the sauce thickens slightly, about 3-5 minutes. If the sauce becomes too thick, gradually add some reserved pasta water to reach the desired creamy consistency.
  5. Toss pasta with sauce: Add the drained pasta to the skillet with the sauce. Toss well to ensure every strand is coated evenly. Adjust seasoning with additional salt or lemon pepper if needed.
  6. Finish and garnish: Remove from heat and stir in the finely chopped fresh parsley and vegan parmesan. Serve immediately for the best flavor and creaminess.

Notes

  • Reserve some pasta water as it helps to thin and bind the sauce for a silky texture.
  • Use freshly squeezed lemon juice and zest for the best bright, authentic lemon flavor.
  • The lemon pepper seasoning can be adjusted to taste or substituted with freshly cracked black pepper and a pinch of crushed red pepper flakes for some heat.
  • Different nondairy milks can be used; oat milk offers creaminess without overpowering the lemon.
  • For added protein, consider tossing in some cooked chickpeas or white beans.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-lemon-pasta-recipe/