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Vegan Lemon Pasta: Bright, Garlicky Comfort
This vegan lemon pasta is what I make when I want something bright and fresh, and I want it fast. It is garlicky, lemony, and glossy with good olive oil. Just a handful of ingredients, and it tastes like summer on a plate.
The whole thing cooks in one pan. The pasta soaks up the garlicky, lemony water as it goes, so every bite is full of flavor. No draining, no extra pots to wash.
I finish it with fresh basil and a big shower of lemon zest. The smell alone is worth making it for. Trust me, this one becomes a weeknight regular.
Watch: How I Make This Lemon Pasta
Want to see it come together? Here is the whole thing in a quick reel.
What Is Vegan Lemon Pasta Made From?
Vegan lemon pasta is made with just pasta, garlic, olive oil, lemon, and fresh basil. A pinch of red chili flakes adds a gentle warmth. That is really all it takes.
There is no cream and no cheese here. The silky texture comes from the starchy pasta water blending with the olive oil as it cooks. It is naturally dairy-free and completely plant-based.
The One Pan Trick That Makes It Silky
Instead of boiling the pasta separately, you cook it right in the pan, almost like a risotto. You add hot water a little at a time and let the pasta drink it up.
That starchy water is liquid gold. As it reduces, it clings to the pasta along with the olive oil and garlic and turns into a light, glossy sauce. It is the easiest way to get a silky pasta with no cream at all.
Why You’ll Love This Recipe
Bright and fresh. Lemon zest and juice wake up every single bite.
One pan only. The pasta cooks right in its own sauce, so cleanup is easy.
Ready in 25 minutes. Perfect for a busy weeknight.
Naturally vegan. No cream, no cheese, just good olive oil and lemon.
How to Make Vegan Lemon Pasta
Warm the olive oil gently with the garlic, salt, pepper, and chili flakes. Let it sizzle for about a minute, then pour in hot water and bring it to a simmer.
Add the pasta and press it down until the water covers it. Keep stirring, and top up with more hot water whenever it starts to dry out. Once the pasta is al dente, take it off the heat and stir in the lemon juice, zest, and basil. You will find the full measurements in the recipe card below.
Vegan Lemon Pasta (One Pan)
This vegan lemon pasta is bright, garlicky, and glossy with good olive oil. It cooks in one pan in about 25 minutes, with no cream and no cheese. Fresh basil and lemon zest make it taste like summer on a plate.
- Total Time25 min
- Yield2 servings 1x
Ingredients
- 200 g pasta
- 5 tbsp olive oil
- 4 to 5 cloves of garlic
- Zest of 1 lemon
- Juice of ½ lemon
- A handful of fresh basil
- Red chili flakes, to taste
- Salt and pepper, to taste
Instructions
- Zest the lemon and set the zest aside. Juice half the lemon and set that aside too. Peel the garlic.
- Add the olive oil to a pan and warm it on low heat. Add the salt, pepper, red chili flakes, and garlic. Fry for about 1 minute, then pour in hot water and turn the heat up to medium.
- Add the pasta and gently press it down until the water covers it. Let it cook, stirring often. Whenever the water has almost evaporated, add more hot water. Keep going until the pasta is al dente.
- Take the pan off the heat. Stir in the lemon juice, lemon zest, and fresh basil.
- Serve on a large plate and decorate with a little extra lemon zest. Enjoy!
Notes
Zest only the yellow part of the lemon. The white pith underneath is bitter. Nutrition is an estimate calculated from USDA FoodData Central values and will vary with brands and portion sizes.
- Prep Time: 10 min
- Cook Time: 15 min
Nutrition
- Serving Size: 1 serving
- Calories: 685
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 36 g
- Saturated Fat: 5 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 0 mg
What to Serve With Lemon Pasta
This pasta is lovely on its own, but here is what I like beside it:
- Crispy zucchini wedges with walnut pesto
- A simple green salad
- Warm crusty bread to mop the plate clean
How to Store Lemon Pasta
Lemon pasta is best eaten right away, while it is glossy and fresh. If you do have leftovers, keep them in an airtight container in the fridge for up to 1 days.
Reheat it gently in a pan with a splash of water to loosen the sauce. Add a little fresh lemon zest before serving to bring it right back to life.
More Vegan Recipes to Try
Hungry for more? Here are a few of my favorites:
Frequently Asked Questions
What pasta works best for lemon pasta?
Long shapes like spaghetti or linguine are lovely because the glossy sauce clings to them. That said, any pasta you have in the cupboard will work.
Can I make lemon pasta without cream?
Yes, and you should. The starchy cooking water blends with the olive oil to make a silky sauce all on its own. No cream needed.
Why is my lemon pasta bitter?
You probably grated too deep into the lemon. Zest only the yellow part, since the white pith underneath is bitter.
Can I use bottled lemon juice?
You can, but fresh lemon makes a big difference here. You also need the zest, and that has to come from a real lemon.
Is this lemon pasta vegan?
It is. There is no cheese and no cream, just olive oil, garlic, lemon, and basil.
