0 from 3 votes
Quick + Easy Vegan Lemon Pasta
This vegan lemon pasta is incredibly easy to make and you only need 5 ingredients (plus salt and pepper) to get the most delicious pasta. It features tender pasta tossed in a tasty lemon sauce with hints of garlic and garnished with fresh parsley. What’s best is that you can have it ready in under 25 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings: 3
Calories: 376 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 8 ounces pasta of your choice I used spaghetti
- 2 lemons zested and juiced
- 4 cloves garlic minced
- 2 tablespoons vegan butter
- ¼ cup fresh parsley chopped, for garnish
- salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet previously greased, add the minced garlic and sauté for about 1 minute.
- Add the vegan butter and vegan over medium heat and cook for about 2 minutes.
- Add the lemon zest and juice to the skillet. Stir well to combine. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat the pasta evenly with the lemon garlic sauce.
- Cook the pasta for an additional 2-3 minutes, stirring occasionally, to allow the flavors to meld together. Adjust seasoning to taste.
- Remove the skillet from heat and stir in the chopped fresh parsley.
- Serve the lemon pasta immediately, garnished with additional lemon zest, lemon slices or additional parsley if desired.
Cup of Yum
Notes
- Lemon juice. The amount of lemon juice and zest can be adjusted according to your taste preferences. Start with the suggested amount in the recipe and add more if desired for that extra tang.
- Making it ahead of time. This pasta dish is best served immediately after cooking. However, you can prepare the sauce in advance and simply toss it with freshly cooked pasta when ready to serve.
- Make it creamier. If you prefer a creamy lemon sauce, you can add a splash of plant-based milk or cream to the skillet along with the lemon juice and zest.
- Vegetable add-ons. For a nutrient boost, toss in some vegetables, like broccoli or peas, into the pasta.
- Protein pasta. For a protein-packed twist, try using chickpea pasta instead of spaghetti.
- Refrigerating. Transfer your leftover vegan lemon pasta to an airtight container. It can be stored in the fridge for up to three days.
- Reheating. When you're ready to enjoy your pasta again, reheat it in a large skillet over medium heat. Add a splash of vegetable broth or water to prevent it from drying out. Stir frequently until it is heated through, which should take about five minutes. You can also reheat it in the microwave, but doing so in a pan helps to revive the flavor and texture of the pasta better.
Nutrition Information
Calories
376kcal
(19%)
Carbohydrates
65g
(22%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Sodium
70mg
(3%)
Potassium
313mg
(9%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
437IU
(9%)
Vitamin C
46mg
(51%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 376
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 70mg | 3% |
| Potassium | 313mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 46mg | 51% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.