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!
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!
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.
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 by 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.
- 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. A few great GF long pastas are 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!
Serving Suggestions
Lemon pasta can be turned into a full-course meal with any of these delicious soups, salads, or breads!
More Easy Pasta Recipes!
Pasta is an economical and versatile ingredient. Here are a few more ways to use this pantry staple.
- Lemony Asparagus Pasta Salad
- Simple Zucchini Pasta
- Caesar Pasta Salad
- Eggplant Puttanesca
- Hearty Chickpea Noodle Soup
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
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!
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: Serves 3
- Category: Entree, Pasta
- Method: boil, saute
- Cuisine: Vegan
Ingredients
- 8 oz. package pasta (any long noodle)
- 2 – 3 tablespoons vegan butter or olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 2 – 3 lemons (about 1/4 – 1/2 cup), juice of and some zest
- 1/4 cup parsley, chopped
- salt & pepper, to taste
Instructions
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.
Notes
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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3/20/25: Made this for dinner tonight. Added seared scallops & it was a hit! :-)
Easy and good! I added steamed broccoli to balance out the carbs and it was delicious. The sour, savory, and slight heat make for a nice, fresh dish. Has anyone tried it cold as a pasta salad (Maybe with a penne substitute)?
Simple and absolutely delicious! Will be making this again and again!
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.
Love it!
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.