Creamy Lemon Pasta Recipe [easy, no cream, no butter]
This Lemon Pasta is budget-friendly, creamy, tangy and ready in just 10 minutes. So easy to make with simple ingredients, you wouldn't believe it is vegan and you can do this with so little effort. Kids-friendly, family-approved a keeper with fresh flavor that the whole family will enjoy.
People ask often how do you add flavor to pasta? The answer is the ingredients and of course sauce!
Don't be shy of garlic, herbs, and spices. This way, you will never be disappointed by easy pasta recipes like this Cacio e Pepe, the Cajun Pasta, Macaroni Salad, or my Tetrazzini.
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Why you should try this easy pasta recipe
Making this Lemon Pasta from scratch is even easier than you might think, because you get:
- step-by-step pictures: so you see and know each step beforehand and get the best result you deserve.
- impressive results thanks to the combination of using lemon juice and zest
- a meal on the table in 10 minutes using leftover, precooked pasta
My budget-friendly creamy Lemon Pasta recipe is perfect for meal prep and large batches. Learn to make a creamy lemon sauce without butter or heavy cream.
What you need for this creamy Lemon Pasta
- cooked pasta (leftover is amazing) but I recommend using long pasta
- fresh lemon juice
- lemon zest
- coconut milk
- fresh garlic
- extra virgin olive oil
- vegan parmesan cheese
How to make Lemon Pasta
If you do not have any leftover pasta, you can cook pasta in a large pot according to the package directions.
Firstly, heat olive oil in a large skillet or casserole. Add sliced garlic and fry for a minute on medium-heat heat. Then, remove the skillet from heat and stir in the lemon juice and zest. Repeat this step with the coconut milk, and then bring the skillet back to medium heat for another minute.
Give the vegan parmesan to the sauce and stir well. Season the sauce with salt and pepper according to your taste.
Finally, add the cooked pasta to the lemon sauce and cook for four more minutes. Once done, serve the Lemon Pasta on plates or in bowls, and sprinkle with dome fresh herbs, if you like.
Storage instructions and tips
If you have leftovers of the creamy Lemon Pasta, you can store them in an airtight container.
I recommend you let the pasta cool down to room temperature first. If you do this, the pasta will last for around 7 days.
If you cook pasta for this simple lemon pasta recipe, reserve some of the starchy pasta water. You can use it to thin the sauce if it becomes too thick,
Can I freeze Lemon Pasta?
Yes, you can freeze this, but keep in mind to use leftover pasta that is just cooked al dente, which means the texture should be spot on, not overcooked.
When you do so, you can go straight ahead and freeze this lemon pasta after letting it cool down to room temperature in individual freezer bags or bigger airtight containers. It will last like that for around 4 months.
I recommend thawing completely before reheating in a casserole on the stove. Do this on low heat and carefully increase to medium heat.
Alternatively, you can use the oven. To do this, preheat to 170°F and warm lemon pasta slowly in an oven-safe dish.
Last but not least add pasta to a microwave dish and make it warm in your microwave.
Variations for this Lemon Pasta recipe
Add herbs like, basil, parsley or chives.
Use extra vegetables: like peas, spinach, broccoli, and asparagus.
If you give this Lemon Pasta a try, tag me on Instagram or Facebook.
Show off your remakes, Florian.
Lemon Pasta
This Lemon Pasta is budget friendly, creamy, tangy and ready in just 10 minutes. So easy to make with simple ingredients, you wouldn't believe it is vegan and you can do this with so little effort. Kids friendly, family approved a keeper with fresh flavor that the whole family will enjoy.
Ingredients
- 4 cups pasta, cooked (use gf, if required)
- ¼ cup olive oil
- 2 lemons, juiced
- 2 teaspoon lemon zest
- 1 cup coconut milk full fat
- 3 cloves garlic, roughly chopped
- Vegan Parmesan (my recipe)
- salt, pepper to taste
Instructions
- In a skillet or casserole, heat olive oil. Add sliced garlic and fry for 1 minute. Remove from heat and stir in the lemon juice and zest. Repeat with the coconut milk, then bring to a cook again at medium heat for another minute.
- Give the vegan parmesan to the sauce and stir well. Season with salt and pepper.
- Finally add cooked pasta to the lemon sauce and cook for 4 minutes more. Serve on plates or in bowls.
Nutrition Information:
Yield: 2 Serving Size: 2 cupsAmount Per Serving: Calories: 540Total Fat: 15.9gSaturated Fat: 1.3gTrans Fat: 0gUnsaturated Fat: 9.8gCholesterol: 0mgSodium: 197mgCarbohydrates: 63gFiber: 5.3gSugar: 1.2gProtein: 13g
This sounds amazing, and I plan to make it tonight. How much Parmesan do you add? There is no measurement listed. Thanks!
Hi Christina! I linked in the recipe card to my vegan parmesan so you can use all of them. Hope that helps.
@Florian, deff didn't help sence I'm using regular parm and not vegan. Exactly how much would you recommend of regular parm? 1 cup?
TIA
Hi Abby! 1 cup is just fine. Let me know what you think.
@Florian, 1 cup-ish worked great! I added sautéed spinach and tomatoes and topped it with more lemon, SUPER good thank you!
This was good! I added mushrooms and parsley. I also must've had very powerful lemons bc it came out quite acidic. It was a quick fix with a little bit of sugar. Will be making this again!
Thanks for your great feedback, Natalie! Would you mind leaving a star rating with your review? This helps other readers a bunch. Thanks so much.
Hi there!
About to try this recipe! Is it coconut milk (like you would use in coffee) or coconut milk (a thicker paste that you would use in curry)?
thank you!
Hi Liv! It is full fat canned coconut milk. Hope that helps.
I'm not vegan. Can I substitute heavy cream for the coconut milk?
Hi Abigail! You can, but the result will be different. Hope that helps.
@Abigail, silk has a brand for vegan heavy cream it’s pretty good !
I made this dish tonight and I loved it. It takes a few bites to get used to the lemon. You don't expect it with spaghetti. I added broccoli to boost the nutrition.
Thanks for your great feedback, Kathleen! Would you mind leaving a star rating with your review? This is super helpful for other readers. Thanks so much.
Your pasta recipe is written so tasty ... 10:10 pm....!!! and I feel... I have to cook... I'm hungry.... No way, my wife has already fallen asleep...
Can I use Vitamin D cow milk?
Hi Lauren! You can, but the result will be different. Hope that helps.
Hi, this recipe looks incredible! Would you know if I could make it without Parmesan (or substitute for something else) and still get something nice ? 🙂
Hi Mylene! Result will be different but still delicious. Let me know how it works. Hope that helps.
@Mylene, use vegan Gouda cheese as a substitute works great !
@Brazyl, I had the same question and I'm going to try using vegan gouda I will let you know how it turns out !
So I just finished making this recipe and it’s sooooo good and easy. I modified it a little with adding zucchini and broccoli with my chickpea pasta. The basil at the end is a great idea. I give this recipe 5 stats as it is so good. Thank you.
I just made this and it was so amazing. That vegan parm is the best. I made it in my nutrabullet and it came out great.
Thanks a bunch, Alyssa for making it and sharing with me. Happy to hear it was such a big hit. Would you mind leaving a star rating with your review? Your experience is super helpful for other readers. I hope you'll find lots of other recipes to try. Thanks so much.
I made this and it was delicious! I added spinach in at the end. I think it would be good if you topped it with some toasted cashews too!
Thanks for your amazing feedback, Allison! Would you mind leaving a star rating with your review? You experience is so helpful for other readers. Thanks so much.
Hello, does it need to be coconut milk? I always have almond in my fridge
Hi Mandy! You can, but the result will less creamy or rich. Let me know how it works.
AMAZING! Thank you =)
I made this with the vegan Parmesan and since there was no measurement I used it all (using the recipe you linked) but my pasta sauce came out really thick! Was I only supposed to use some of the Parmesan?
Hi Stephanie! You can use whatever amount you like and want. It really depends on your preferences for a thinner sauce use less. Hope that helps.
Thank you for sharing your recipe.
My family and myself loved the lemon pasta, perfection!!!
Thanks for making it and your amazing feedback, Angie! Glad to hear it was a big hit with your family. Would you mind leaving a star rating with your review? Your experience is so helpful for other readers. Thanks so much. I hope you'll find lots of more recipes to try.