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Simple Lemon Pasta

Simple Lemon Pasta features tender pasta tossed with buttery garlic lemon sauce, red pepper flakes, and parsley for a delicious, quick, and easy vegan pasta dish!

side angle view of plated lemon pasta.

Why We Love This Recipe!

The simples are the best! Here is a lightened-up version of the classic, dairy-filled, Italian pasta recipe, Pasta al Limone.

In this healthy version of lemon pasta, we’ll use a little butter for richness, which blends perfectly with the garlic and lemon for a delicious, bright, and flavorful sauce.

It’s full of bold flavors and light enough to leave you feeling refreshed and satisfied. Plus, it’s easy to make in a cinch and ready in about 15 minutes!

This versatile, vegan lemon pasta recipe makes for an easy lunch, dinner, or make-ahead meal idea!

top down view of ingredients used to make garlic lemon pasta recipe.

Ingredient Notes

This lemony pasta recipe is so easy to make and only requires 6 ingredients, plus salt & pepper!

Here is everything you will need, including variations:

  • Lemons – Here I have selected sweet Meyer lemons, but any juicy lemon will do.
  • Non-dairy butter – My favorite and only one I use is Miyoko’s. You can sub with a good olive oil as well, even a lemon infused olive oil would be terrific.
  • Garlic – Fresh is best, but you can sub with garlic powder if in a pinch.
  • Red pepper flakes – The red pepper flakes are added for spice and pop of color.
  • Pasta – I used long chickpea noodles here, but you can use rice, spelt, whole wheat, or any type of pasta that fits your dietary needs.
  • Parsley – The parsley adds extra brightness as well as some freshness.
  • Salt + pepper – As always, season to taste.
side by side photos showing the process of boiling pasta and sauteing garlic in butter.

How To Make Lemon Pasta

There are only 4 steps – here is a quick overview of the process (see below for the full printable recipe card):

  • Start with cooking the pasta according to package directions. When draining, reserve 1/2 cup of pasta water.
  • Saute the garlic and red pepper flakes in butter for 30 seconds to 1 minute.
side by side photos showing the process of making garlic lemon pasta.
  • Add the cooked pasta to the garlic sauce, along with a little pasta water, mix, and warm through.
  • Remove from heat, add the lemon juice, parsley, and lemon zest, and season with salt and pepper to taste.

And that’s it – simple and delicious!

Top Tips

  • Make it creamy. Stir in a little Vegan Heavy Cream to the mix for added creaminess.
  • Gluten-free. There are a few great gluten-free long pastas available that work well with this recipe.
  • Adjust to taste. As with all my recipes, feel free to adjust any of the ingredients to suit your taste!

top down view of simple lemon pasta in a pot with items surrounding.

Serving Suggestions

Lemon pasta can be turned into a full-course meal with any of these delicious soups, salads, or breads!

side angle view of fork swirled in lemon pasta.

More Easy Pasta Recipes!

Pasta is one of those ingredients that is economical and versatile. Here are a few more ways to use this pantry staple.

If you try this simple pasta recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


Simple Lemon Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

A simple lemon garlic pasta dish infused with vegan butter or oil, lemon juice, parsley, red pepper flakes and salt and pepper. Ready in about 15 minutes!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 minutes
  • Yield: Serves 3
  • Category: Entree, Pasta
  • Method: boil, saute
  • Cuisine: Vegan


Units Scale
  • 8 oz. package pasta (any long noodle)
  • 23 tablespoons vegan butter or olive oil
  • 3 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes, or to taste
  • 23 lemons (about 1/41/2 cup), juice of and some zest
  • 1/4 cup parsley, chopped
  • salt & pepper, to taste


Pasta: Cook pasta al dente according to package. Drain and reserve 1/2 cup of pasta water. Rinse pasta well under cool running water, set aside.

Saute: In the pot the pasta was cooked, heat the butter over medium heat, add garlic and red pepper flakes, and saute for 30 seconds to 1 minute.

Add pasta: Add the cooked pasta and 1/4 cup of pasta water, heat until pasta is warmed through.

Add lemon + parsley: Reduce heat to low, stir in the lemon juice, lemon zest and parsley. Season to taste with salt and pepper.

Serve: Place in individual serving bowls and top with grated vegan parmesan or Almond Parmesan. Add extra lemon zest, salt and pepper to taste. 

Serves 3

Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days. Reheat on the stove over low heat, adding a little water or lemon juice for moisture. Alternatively, warm in the microwave.


For the butter, I use and highly recommend Miyoko’s. It’s the best!

If using store-bought vegan parm, I love Violife! It grates and shaves just like the dairy version!

Updated: This recipe has been updated in March 2021 with a few modifications. Find the original recipe here.

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  1. Simple and absolutely delicious! Will be making this again and again!

  2. Simple and delicious! I used limes instead of lemons since I have a tree. Served with tofu picatta and roasted Brussels sprouts, also using lime.

  3. Perfect and just what I wanted. I was looking on ubereats for something like this but everything had cheese/cream/chicken/meat that sadly couldn’t be removed. Not to mention the order would still be $30-$40 for pasta. I realised I had everything to make this dish. Super easy and delicious and I will make it again. Thank you.

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