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Garlicky, buttery, and ready in just 25 minutes, this vegan lemon pasta comes together with just a handful of simple ingredients. Fresh lemon juice and zest create a light, silky sauce that coats every strand of spaghetti without relying on cream.
Some of our favorite pasta recipes are also the simplest, and this lemon pasta has been on repeat in our home all summer long. It’s easy to see why. First, it’s on the table in about 25 mins, making it perfect for busy weeknights. Second, it’s incredibly fresh and vibrant, yet surprisingly rich without relying on cream.
If you’ve never tried lemon pasta before, you might wonder whether something this simple is really worth making. Well, we thought the exact same thing until we ordered it at a restaurant one day because it happened to be the only vegan option on the menu. One bite was enough to change our minds. It’s so simple, yet tastes so fresh, elegant, and satisfying.
Finish it with a generous sprinkle of vegan Parmesan (which I highly recommend!) and a sprinkle of chopped basil or parsley for an extra pop of freshness.
⭐️ Why This Deserves a Spot in Your Dinner Rotation
- Bright, buttery, and surprisingly delicious. Lemon pasta might sound a little unexpected, but trust me, it works. Fresh lemon juice adds a gentle tang, the zest brings plenty of citrus flavor, and the vegan butter ties everything together.
- Perfect for busy weeknights. This pasta truly makes an awesome weeknight dinner without you having to spend too long in the kitchen. It uses readily available ingredients and comes together in under 30 minutes.
- Inspired by authentic pasta al limone. Traditional pasta al limone doesn’t rely on cream. Instead, its silky sauce comes from emulsifying butter, starchy pasta water, and Parmesan cheese. This vegan version stays true to that technique, but omits the dairy Parmesan and replaces it with a generous finish of vegan Parmesan.
🍋 Ingredient Notes
You’ll need just 9 ingredients to make this lemon pasta. You can find the exact measurements in the recipe card located at the bottom of this post.
- Pasta – I prefer long pasta like spaghetti, linguine, or fettuccine in this recipe to stay close to the traditional Italian dish, but short pasta shapes work just as well.
- Olive oil and butter – Olive oil adds a subtle fruity flavor, while the vegan butter gives the sauce its rich, silky texture. Together, they create a balanced sauce that pairs perfectly with the lemon.
- Garlic – I use three cloves to add plenty of garlic flavor without overpowering the fresh lemon.
- Lemon – You’ll need about 3 lemons for this recipe. The zest provides most of the lemon flavor, while the juice adds brightness.
- Red pepper flakes – Completely optional, but I recommend it if you enjoy a little heat.
- Vegan parmesan – We usually sprinkle 1-2 tablespoons over each plate, but you’re free to adjust that amount to your liking.
➜ Note: I use my vegan Parmesan recipe, but store-bought works too. If using a vegan Parmesan that can melt, add it to the pan with the pasta and toss everything together for 1-2 minutes so it has time to melt into the sauce. - Fresh herbs – Finish the pasta with a handful of chopped basil or parsley for freshness. I personally love basil here, but parsley works well too.
📔 A Few Tips
- Don’t brown the garlic. Cook the garlic just until fragrant. If it browns too much, it can become bitter and overpower the delicate lemon flavor.
- Generously salt the pasta water. Pasta absorbs some of the cooking water as it cooks, so seasoning the water is your first opportunity to build flavor. Since you’ll also use some of that water to make the sauce, don’t be shy with the salt. I recommend about 3/4 teaspoon of salt per quart (1 liter) of water.
- Don’t forget the pasta water. Before draining the pasta, reserve at least 1/2 cup of the cooking water. The starches in the water help emulsify the butter, olive oil, and lemon juice into a silky sauce.
- Don’t skip the Parmesan. I highly recommend finishing each serving with about 2 tablespoons of vegan Parmesan. It adds a rich, savory, cheesy flavor that really takes the dish to the next level.
🥣 How to Make Vegan Lemon Pasta
- Cook the pasta. Bring a large pot of water to a boil and cook the pasta until al dente.
- Drain it. Reserve about 1/2 cup of the pasta cooking water and drain the pasta.
- Sauté the garlic. In the meantime, gently sauté the garlic in the butter and olive oil.
- Just sauté the garlic for about 1 minute, or until fragrant. Don’t brown it.
- Combine everything. Add the cooked pasta, lemon zest, lemon juice, red pepper flakes, salt, and the pasta water.
- Toss to coat. Toss to coat and cook for 1-2 more minutes. Finish with chopped basil and vegan parmesan!
Make it creamy!
Although not authentic, you can definitely stir in about 1/4 cup of plant-based cream (cashew, soy, or oat cream) for a richer sauce.
🥬 Serving Suggestions
You can serve this pasta as is, or add your side of choice. Here are some ideas:
Greens: Either steamed broccoli, sautéed spinach, broccolini, asparagus, or snap peas.
Protein: Top the pasta with crispy tofu, air-fryer chickpeas, vegan croutons, or sautéed vegan chicken for a more filling meal.
❄️ Storing and Reheating
- To store: Like most pasta dishes, this one is best served immediately while it’s still tender and glossy. You can store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat in a saucepan or non-stick skillet over medium heat with 2-3 tablespoons of water and a pinch of salt.
💬 FAQs
Yes, you can replace the butter with more olive oil. Just note that the sauce won’t have that delicate buttery flavor.
You can, but I highly recommend using fresh lemon juice here for the best flavor.
Yes! Simply use your favorite gluten-free pasta. You can even make it higher in protein by using chickpea or lentil pasta.
Note: Since gluten-free pasta tends to be less starchy than wheat pasta, I suggest diluting 1 teaspoon of cornstarch in 1 tablespoon of water before adding it to the pan with the pasta cooking water. This will help thicken the sauce.
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Easy Vegan Lemon Garlic Pasta
Ingredients
- 8 ounces (225 g) uncooked spaghetti
- 2 tbsp (28 g) vegan butter
- 1 tbsp (15 ml) olive oil
- 3 cloves of garlic minced
- 1/2 cup (120 ml) pasta cooking water
- 2 tbsp finely chopped lemon zest (from 3 lemons)
- 2 tbsp (30 ml) lemon juice
- 1/8 tsp red pepper flakes
- 1/4 and 1/8 tsp salt (adjust to taste)
- 2-3 tbsp chopped basil or parsley
- 6 tbsp vegan parmesan (for topping)
Instructions
- Cook the pasta. Bring a large pot of salted water (I generally use 3/4 tsp salt per quart/liter of water) to a boil and cook the spaghetti until al dente.
- Zest the lemons. In the meantime, use a lemon zester to zest the three lemons. Finely chop the zest. You should end up with about 2 tbsp of zest. Juice half of a lemon to get 2 tablespoons of lemon juice. Set aside.
- Sauté the garlic. Heat the vegan butter and oil in a non-stick skillet. Once the butter is melted, add the garlic and sauté for about 1 minute.
- Combine everything. To the skillet, add the cooked and drained spaghetti, lemon zest, lemon juice, red pepper flakes, salt, and the reserved pasta water.
- Toss to coat. Cook for two more minutes, stirring regularly to toss the spaghetti with the sauce. Divide between serving plates. Garnish with chopped fresh basil and 2 tablespoons of vegan parmesan per plate.
- This lemon pasta is best served immediately while it’s still tender and glossy. You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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