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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I just made this recipe and I will make it again. It’s very simple but so very tasty. I added some chopped tomato and sorrel just because I had some I wanted to use up. Very versatile.
Made this tonight and it was soooo good. Added some zucchini and a can of white beans too. So easy and delicious. Thanks for a new pasta dish for the rotation!
This was fantastic. We have a Mayer lemon tree in our backyard and I have been waiting months for it to fruit/ripen so I can make this. Mission accomplished. This dish will be made many times in this house. Thank you!
Amazing
I followed the recipe exactly, but the lemon was extremely overwhelming. Had to add some honey to cut the bite. I suspect next time I could 1/2 the amount of lemon and it would be good.
Thanks for sharing, Cass! I’ve updated the recipe to be 1/4 to 1/2 cup of lemon juice. Those who love lemon can use the full amount, and others can start with the smaller amount and work their way up. Hope that helps!
Made this tonight for a quick dinner and it was delicious!!! We added chickpeas. So good!!
While I enjoy more complex pasta flavors and combos every now and then, there’s nothing better than simple recipes like this one. Perfection!
Added asparagus, tomatoes, and peas. Was a total hit!! Will definitely make this again and again.
Beautiful pictures! very easy, and simple instructions. Going to make it tonight
Thank you! Enjoy the pasta!
I hate complicated stuff. And this looks like a delicious recipe for a simple girl like me. Your photos are beautiful :)
I'm right there with you Lysa, simple is me too. Thank you for the compliment. :)
I recommend to add a little garlic powder or garlic salt but amazing recipe will make again