Creamy Vegan Lemon Pasta

A warm bowl of creamy lemon pasta brings a delightful aroma that fills the kitchen, creating an atmosphere of comfort. This Creamy Vegan Lemon Pasta is quick to prepare, taking just about 30 minutes from start to finish, and it’s wonderfully satisfying with its rich, creamy texture without any dairy. The secret lies in using coconut milk and nutritional yeast, providing a luscious mouthfeel that will please everyone at the table.

This recipe is perfect for anyone looking to enjoy a delicious vegan meal, whether you’re hosting a dinner party or simply craving a comforting dish. You can prepare the pasta and sauce in advance, and simply reheat when you’re ready to serve.

Why You’ll Love This Recipe

• It’s incredibly creamy, thanks to coconut milk.
• The lemon juice adds a refreshing zing.
• It comes together in just 30 minutes.
• It’s easily customizable with your choice of pasta.

What You’ll Need

Here’s what you need to make this delicious dish:

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 Serving

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

Use gluten-free pasta for a gluten-free version.

Substitutions & Swaps

• Coconut milk can be swapped for cashew cream.
• Nutritional yeast can be replaced with vegan cheese.
• Any pasta shape works well here.
• Use fresh herbs instead of parsley if preferred.

How to Make It

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

Cook Pasta

Cook the pasta al dente according to the package instructions, about 1-2 minutes underdone. After cooking, drain the water and set aside.

Prepare Cornstarch Mixture

Combine cornstarch and water in a small bowl. Mix thoroughly and set aside for later use.

Sauté Garlic

In a large pot or skillet, warm the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes or until it begins to brown and becomes fragrant.

Make Sauce

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

Combine Pasta and Sauce

Add the cooked pasta to the sauce and stir to combine. Allow it to heat through, then mix in the lemon juice and lemon zest. Taste and adjust the seasoning as needed.

Serve

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

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the sauce may separate when thawed.
Reheat: Warm on the stovetop over low heat for 5-7 minutes.

Tips for Best Results

• Use fresh lemon juice and zest for the brightest flavor.
• Adjust the thickness of the sauce with additional broth or coconut milk.
• For a spicy kick, add red pepper flakes while sautéing garlic.
• Try adding sautéed vegetables for extra nutrition and flavor.

Serving Suggestions

• Pair with a crisp side salad for a complete meal.
• Serve alongside garlic bread for a hearty dinner.
• Enjoy as a quick lunch with leftovers from dinner.