Creamy Vegan Lemon Pasta

The aroma of sautéed garlic fills the kitchen as you prepare to dive into a delightful bowl of creamy vegan lemon pasta. This dish, which takes just about 30 minutes to prepare, is a burst of flavor that perfectly balances the zestiness of lemon with the richness of coconut milk. It works beautifully as a quick weeknight dinner or a comforting weekend meal.

This recipe is perfect for anyone craving a vibrant, plant-based pasta dish, ideal for a cozy dinner at home or a gathering with friends. You can make it ahead of time and store it in the refrigerator for a few days, making it a convenient option for busy weeknights.

Why You’ll Love This Recipe

• It’s rich and creamy without any dairy ingredients.
• Quick to make in under 30 minutes.
• The zesty lemon brightens up the flavors wonderfully.
• Packed with fresh parsley for added color and nutrients.

What You’ll Need

Gather the following ingredients to create this scrumptious meal:

For the Pasta

• 12 oz pasta of choice (gf or grain-free if needed)

For the Sauce

• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 can Native Forest coconut milk
• 1/2 cup vegetable broth
• 2 tbsp nutritional yeast
• 2 tsp cornstarch (dissolved in 2 tsp water)*
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3-4 tbsp lemon juice
• 1 tbsp lemon zest

For the Garnish

• 1/3 cup chopped parsley
• 1/3 cup vegan parmesan

• Coconut milk is best for creaminess.

Substitutions & Swaps

• Use any pasta shape you enjoy.
• Replace coconut milk with cashew cream.
• Swap nutritional yeast with vegan cheese.
• Substitute parsley with fresh basil for a different flavor.

How to Make It

Follow these simple steps to create your creamy vegan lemon pasta.

Cook the Pasta

Boil the pasta in salted water according to package instructions until al dente (or about 1-2 minutes underdone). After, drain water and set aside.

Prepare the Cornstarch Mixture

Combine cornstarch and water in a small bowl. Mix together and set aside.

Sauté the Garlic

In a large pot or skillet, warm the olive oil over medium heat and add the minced garlic. Sauté for 1-2 minutes or until the garlic begins to brown.

Create the Sauce

Add coconut milk, vegetable broth, nutritional yeast, salt, pepper, and the cornstarch mixture to the pot. Stir together and bring to a light boil.

Combine with Pasta

Add the cooked pasta to the pot and stir to warm through. Then, add lemon juice and lemon zest, mixing everything well. Taste and adjust seasoning as needed. If you’d like to thin the sauce, feel free to add a few splashes of vegetable broth or coconut milk.

Serve and Garnish

Serve the pasta hot, topped with fresh parsley and vegan parmesan. Enjoy your meal!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, the cream may separate when thawed.
Reheat: Heat on the stovetop over low heat for 5-7 minutes, adding splashes of broth if needed.

Tips for Best Results

• Cook pasta just under al dente for perfect texture in the sauce.
• Use fresh lemon juice and zest for the best flavor.
• Don’t skip the parsley; it adds freshness and color.
• Adjust the lemon juice according to your taste preference.

Serving Suggestions

• Pair with a crisp green salad for a light meal.
• Serve with garlic bread for a comforting dinner.
• Perfect for a quick lunch or picnic meal.