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
I made this tonight. Very delicious.
Thanks for your great feedback and making it, Dolores. Would you mind leaving a star rating with your review? Your experience is so helpful for other readers. Thanks so much.
I am not vegan. Can I use dairy parmesan with coconut milk or will that be a weird mix?
Hit Kiely! You can, but the result will be different. Let me know what you think.
Great! Made your vegan Parmesan recipe too. Delicious. I added fresh, rough chopped basil (like the picture?). - delicious!
Hi Lywanda! Thanks so much for your great feedback and making it. Glad it was such a big hit. I hope you'll find lots of more recipes to try. 😊
I made this and overall liked it. Reheats well if you put in a skillet and warm through. I’m a college student and it cost me about $10 to make. With just me, I got 3 dinners and 2 lunches out of it. Definitely budget friendly. Very easily to bulk up with frozen veggies too!
Hi Jules! Thanks for your great feedback and making it. Would you mind leaving a star rating with your review? Your experience is super helpful for other readers. Thanks so much.
This was sooooo good! I used Daniel Fast approved noodles and put some broccoli in. I also only used half of the lemon zest and juice and it was perfect! Thank you for a delicious recipe!
Thanks for your great feedback, Andrea! Love that you share your suggestions and other ingredients. I hope you'll find lots of more recipes to try.
@Andrea, After reading your comment I only added half the lemon juice and zest. It came out great!!
How would adding cream cheese make it?
Hi Samantha! I think this should be fine. Let me know what you think.
Hi! This looks super appetizing. I just want to know, if I can use fresh coconut milk for this recipe as coconut is very abundant where I live.
Hi Tracy! You can, let me know what you think.
This is very good but I wanted some vegetables with mine so I added bell peppers all colors, kale, onion squash and zucchini
Sounds great, Tracy! Thanks for making it. 😊
This is an excellent recipe, I have made it multiple times with great success, everyone loves it.
Thanks for your great feedback and making it, Lisa! Would you mind leaving a star rating with your review? Your feedback is so helpful for other readers. Thanks so much. 😊
This recipe was absolutely delish! I made it with roasted asparagus and chickpea piccata and all together turned out wonderful. I will be making this again! Thank you 😊
Thanks for your amazing feedback and making it, Ashley! Roasted asparagus sounds delicious. 😋 Would you mind leaving a star rating with your review? Your experience is really helpful for other readers. Thanks a lot. 🙂
Wow! This is so delicious! It’s so good Ive made it twice now.I could eat this pasta everyday:)thanks for the great recipe.The vegan Parmesan is super easy and I can see using it for many other dishes too!
Thanks for your wonderful feedback and making it, Sam! Would you mind leaving a star rating with your review? Your feedback is so helpful for other readers. Thanks a bunch. 😊
Wow, this was 10/10! I thought I was eating at a fancy restaurant in my own dining room. It really did come together in ten minutes which shocked me. I skipped the oil, and just dumped the Parmesan ingredients into the coconut milk (minus the cashews) for even faster cooking. It was so good this way. Made it with gluten free linguine, topped the pasta with fresh basil and cracked black pepper.
I also added about 1/4 cup of the pasta water into the pan when I transferred the noodles. I think I’d actually do 1/2 cup next time but it was still good this way.
I will be putting this into regular dinner rotation. Yum so good!
Hi Rachel! Thanks for your wonderful feedback and making it! 😊 Would you mind leaving a star rating with your review? Your experience is so helpful for other readers. Thanks a lot. 🙂
I made this a couple days ago. My husband and I loved it. It was so simple to make in 30 minutes it was complete. I added kale for a little extra nourishment …Can’t wait to make it again .thank you for the amazing recipe !!!
Thanks for your wonderful feedback and making it, Rosa! I hope you'll find lots of more recipes to try.
I have a severe coconut allergy, any recommendations on substitutes?
Hi Audi! Dairy free heavy cream.
This was so good! I did add a small shallot and some frozen mixed vegetables and it was delicious. I've got some ramen noodles I bet this sauce would be tasty with. I'll definitely make it again!
Thanks for your wonderful feedback and making it, Katherynne!