Simple Lemon Pasta

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

5 from 10 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!


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 bough 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.