Lemon garlic pasta (aka pasta al limone) is the easiest and most luscious pasta recipe I've made yet. The garlic lemon sauce is packed with so much fresh, zesty flavor that it elevates this from a classic pasta dish to over-the-top YUM. And, you can have it on the table in 20 minutes flat, so it makes the perfect weeknight meal.
Jump to:
Amply creamy, but with bold zesty flavor and a hint of spice, pasta with garlic sauce is one of those classic Italian dishes that requires only a few simple, fresh ingredients. But, together they make this dish sing! Like Tuscan pasta and pasta with green sauce, you'll be delighted at how easy it is to transform humble spaghetti into something so fresh and flavorful.
💚Reasons You'll Love This Lemon Pasta Recipe
💚It's packed with zesty flavor.
💚It's dairy free, nut free and completely vegan.
💚Want a gluten free dinner? Simply substitute your favorite gluten free pasta.
💚There's no need to heat up the oven - and it can be on the table in 20 minutes.
💚Lemon and garlic pasta doesn't mind being eaten cold. In fact, the flavors intensify as it rests in the fridge, so it's a great dish to take on a picnic.
🛒Ingredients
- Pasta: I used spaghetti, but really any kind of pasta will do. Linguine is another favorite of mine. If you need your lemon garlic pasta to be gluten-free, simply swap in your favorite gluten free pasta. There is no gluten in the sauce.
- Vegan Butter: Because this dish only requires a few simple ingredients, it's key that they are high quality. Pass on the margarine and go for a creamy vegan butter. I like Kite Hill vegan butter.
- Olive Oil: The secret to a lightly creamy Italian sauce is a mixture of butter and extra virgin olive oil. Olive oil has a high smoke point, meaning that it can withstand more heat without burning and altering the taste of your sauce. Plus, the combination of creamy and grassy flavors is the flavor foundation for most light Italian sauces.
- Garlic: I've found 3 cloves of garlic, finely minced, is the optimal amount of garlic for this sauce. Too much, and the garlic flavor becomes overpowering. We're aiming for a fresh, slightly delicate sauce. Having said that, some folks love their garlic - so, if that's you, go crazy! This dish is flexible.
- Lemon: This should go without saying, but definitely use fresh lemon juice, not the bottled kind.
- Chili Flakes: These are entirely optional, but I love the slight bite it gives this pasta dish. If spicy isn't your thing, feel free to omit them.
- Vegan Cream: There's no shortage of great vegan creams out there. I've use oat cream, but Elmlea double cream plant based alternative is another favorite of mine. You can also easily substitute coconut milk. I guarantee that it won't taste of coconuts!
- Vegan Parmesan Cheese: There's quite a few great vegan Parmesan cheese alternatives out there. My personal favorite is Violife's Prosociano Wedge. Be sure to grate it on the fine side of your grater so that it blends in well with the sauce.
- Peas: I just like the fresh burst of flavor and color that peas add to this simple dish. They aren't necessary though, so it's up to you!
👨🍳How To Make Lemon Garlic Pasta
- Cook your pasta according to the directions on the packet. Drain when finished cooking, reserving ½ cup of the pasta water. We'll be using the pasta water to thicken the lemon garlic sauce.
- Heat the vegan butter and olive oil in a large skillet or saute pan over low-medium heat.
- Add the garlic, lemon juice, lemon zest, and chili flakes to the butter and saute for 30 seconds. Add the pasta water and cream and allow them to heat through.
- Stir the pasta into the sauce and add the green peas. Garnish with Parmesan cheese.
🍽️Serving Suggestions
- Serve lemon garlic pasta with a side salad like this amazing strawberry walnut salad
- How about a side of garlic knots?
- Halved Brussels sprouts roasted with olive oil, salt, and pepper make a great complement. The crunchy texture contrasts the soft pasta. Try my maple balsamic Brussels sprouts.
- Add the veggies of your choice. I've added broccoli, arugula and peppers to this pasta dish.
❄️Storage Instructions
Refrigerator
Allow pasta to cool to room temperature after cooking, about 30 minutes. Transfer the lemon garlic pasta to an airtight container and refrigerate for up to 4 days. The sauce will thicken a bit, mix in a splash or two of non-dairy milk when reheating to loosen sauce. Reheat pasta in microwave or on stove over medium-low heat, stirring frequently.
Freezer
This creamy pasta sauce freezes well for longer storage. To freeze it, cool the pasta completely before transferring to a freezer-safe container or bag. Frozen lemon garlic pasta will keep for 2-3 months. When you're ready to eat the pasta, thaw it overnight in the refrigerator before reheating over medium-low heat while stirring occasionally. Add more non-dairy milk or cream to loosen up sauce after thawing.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!
🙋Frequently Asked Questions
You can, but the sauce won't be nearly as creamy. I think coconut milk is a better substitution. If you do decide to use non-dairy milk, be sure it's well-emulsified and stir vigorously when adding to prevent curdling or separation in the lemony sauce.
Leftover lemon garlic pasta keeps well refrigerated for 4-5 days. You can also repurpose it into a new dish like pasta salad with chopped veggies, pasta frittata or casserole baked with breadcrumbs, or pasta soup by thinning out the sauce with vegetable broth. Get creative with the leftovers!
You can, but I don't recommend adding the Parmesan cheese to it before your freeze it. Let the pasta cool completely and store it in a freezer safe container for up to three months. Add the parmesan just before eating.
Craving More Easy Vegan Recipes?
Cajun Coconut Milk Pasta Sauce
Casarecce Pasta With Summer Vegetables
Creamy Lemon Tahini Pasta With Mushrooms
Crispy Pan Fried Pesto Gnocchi
Spicy Miso Pasta With Fennel and Carrots
Creamy Spinach Pesto - Without Pine Nuts
📖 Recipe
Lemon Garlic Pasta
Ingredients
- 6 ounces pasta
- 1 tablespoon vegan butter
- 1 tablespoon olive oil extra virgin
- 3 garlic cloves
- 1 lemon juice and zest
- ½ teaspoon chili flakes
- ½ cup vegan cream or coconut milk
- ½ cup pasta water
- 2 tablespoons vegan Parmesan cheese
- ½ cup peas
Instructions
- Cook the pasta according to the directions on the packet. Drain when finished cooking, reserving ¼ cup of the pasta water.
- Heat the vegan butter and olive oil in a large saute pan over low-medium heat.
- Add the garlic, lemon juice, lemon zest, and chili flakes to the butter and saute for 30 seconds. Add the pasta water and cream and allow them to heat through.
- Stir the pasta into the sauce and add the green peas. Garnish with Parmesan cheese.
Notes
- Feel free to omit the chili pepper flakes for a less spicy sauce. Or, alternatively increase the amount you use if you prefer a little spice.
- Substitute gluten-free pasta for a gluten free lemon garlic pasta.
❄️Storage Instructions
Refrigerator
Allow pasta to cool to room temperature after cooking, about 30 minutes. Transfer the lemon garlic pasta to an airtight container and refrigerate for up to 4 days. The sauce will thicken a bit, mix in a splash or two of non-dairy milk when reheating to loosen sauce. Reheat pasta in microwave or on stove over medium-low heat, stirring frequently.Freezer
This creamy pasta sauce freezes well for longer storage. To freeze it, cool the pasta completely before transferring to a freezer-safe container or bag. Frozen lemon garlic pasta will keep for 2-3 months. When you're ready to eat the pasta, thaw it overnight in the refrigerator before reheating over medium-low heat while stirring occasionally. Add more non-dairy milk or cream to loosen up sauce after thawing.
Comments
No Comments