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!
Bright & Fresh Lemon Pasta
The simplest recipes are often the best! This lightened-up vegan Pasta al Limone is bright, fresh, and full of flavor.
Made with a touch of butter (or olive oil), plenty of garlic, and fresh lemon zest and juice, it creates a silky, vibrant-flavored sauce that clings beautifully to every strand of pasta. It’s bold yet light, satisfying without feeling heavy, and comes together in just about 15 minutes.
This easy vegan lemon pasta is perfect for quick weeknight dinners, relaxed lunches, or make-ahead meals.
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 – I used 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 – Added for spice and a pop of color.
- Pasta – I used long chickpea noodles here, but you can use regular or any pasta that fits your dietary needs.
- Parsley – The parsley adds extra brightness and freshness.
- Salt + pepper – As always, season to taste.
How To Make Lemon Pasta
There are only four simple steps – here is a quick overview of the process (see below for the full printable recipe card):
1. Start by cooking the pasta according to package directions. When draining, reserve 1/2 cup of pasta water.
2. Next, sauté the garlic and red pepper flakes in butter for 30 seconds to 1 minute.
3. Toss in the cooked pasta to the garlic sauce along with a little pasta water, then mix and warm through.
4. Finish by removing the pan from the heat, adding the lemon juice, parsley, and lemon zest, and seasoning with salt and pepper to taste.
And that’s it – simple and delicious!
Tips For Success
- 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 served alone or 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.
Print Recipe
Simple Lemon Pasta
- Total Time: 15 minutes
- Yield: Serves 3
- Diet: Dairy-Free, Vegan
Description
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!
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 the package directions. 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
Notes
Store: Leftovers can be stored in the refrigerator for 4-5 days. Reheat over low heat on the stove, 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.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Entree, Pasta
- Method: boil, saute
- Cuisine: Italian
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4/28/26 I made this pasta for dinner last night and wow!
I’ve never had lemon pasta and this was SO good. Bright, and perfectly flavored.
I added a tsp of sugar to balance out the lemon and it made it 10x better!
Thanks for sharing! I’ll have to try your suggestion. Enjoy often!
I will have to try your suggestion. Thanks for sharing, J!
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.