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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.

Lemon Pasta rolled on a golden fork, lifted out of the pan.

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 PastaMacaroni Salad, or my Tetrazzini

If you are looking for more pasta dishes, keep inspired and use the search bar.

Ingredients for the Lemon Pasta on a wooden board.

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 recipe is also budget friendly, and great for big batch cooking and meal prep. 

Frying the garlic in olive oil in a small pan.

What you need for this creamy Lemon Pasta

  • cooked pasta (leftover is amazing)
  • lemon juice
  • lemon zest
  • coconut milk
  • garlic
  • olive oil
  • vegan parmesan

Adding freshly pressed lemon juice and soy cream.

Lemon sauce is mixed with vegan parmesan.

How to make Lemon Pasta

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.

Leftovers can be stored covered and will last for around 7 days.

Precooked pasta is given into the ready lemon sauce in the pan.

Mixing the pasta with the sauce and topping with basil.

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 over cooked.

When you do so, you can go straight ahead and freeze this lemon pasta after cooling in individual freezer bags or bigger airtight containers for around 4 months.

I recommend to thaw 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.

View on the Lemon Pasta with mixed in basil.

Variations for this recipe

Add herbs like, basil, parley or chives.

Use extra vegetables: like peas, spinach, broccoli, asparagus.

Collage of two pictures of Lemon Pasta with recipe title text.

If you give this Lemon Pasta a try, tag me on Instagram or Facebook.

Show off your remakes, Florian.

View on the Lemon Pasta with mixed in basil.

Lemon Pasta

Yield: 2
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes

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)
  • 1/4 cup olive oil
  • 2 lemons, juiced
  • 2 tsp lemon zest
  • 1 cup coconut milk full fat
  • 3 cloves garlic, roughly chopped
  • Vegan Parmesan (my recipe)
  • salt, pepper to taste

Instructions

  1. 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.
  2. Give the vegan parmesan to the sauce and stir well. Season with salt and pepper.
  3. 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 cups
Amount Per Serving: Calories: 540Total Fat: 15.9gSaturated Fat: 1.3gTrans Fat: 0gUnsaturated Fat: 9.8gCholesterol: 0mgSodium: 197mgCarbohydrates: 63gFiber: 5.3gSugar: 1.2gProtein: 13g
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Mylene

Monday 1st of March 2021

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 ? :)

Florian

Monday 1st of March 2021

Hi Mylene! Result will be different but still delicious. Let me know how it works. Hope that helps.

Lauren Brown

Monday 22nd of February 2021

Can I use Vitamin D cow milk?

Florian

Monday 22nd of February 2021

Hi Lauren! You can, but the result will be different. Hope that helps.

Janusz

Friday 12th of February 2021

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...

Kathleen

Wednesday 10th of February 2021

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.

Florian

Wednesday 10th of February 2021

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.

Abigail

Sunday 31st of January 2021

I'm not vegan. Can I substitute heavy cream for the coconut milk?

Florian

Sunday 31st of January 2021

Hi Abigail! You can, but the result will be different. Hope that helps.