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    Home » Dinner recipes

    Published: Sep 12, 2019 · Modified: Jan 4, 2023 by Courtney Hunter · This post may contain affiliate links · 1 Comment

    Vegan Lemon Spaghetti

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    This vegan lemon spaghetti is an easy one-pot pasta perfect for any night. It has the perfect amount of lemon and garlic flavor without being overpowering. This is a great vegan pasta to have in your regular rotation.

    Vegan Lemon Spaghetti

    Who doesn't love a good lemon pasta sauce? I know I sure do.

    This vegan lemon spaghetti is delicious!

    It's easy to make and a perfect busy weeknights delicious meal.

    I love that it can be a one-pot dish; hello to fewer dishes!

    I also love that the entire family will eat it without complaining.

    This isn't an overly saucy dish; if you want to add more lemon sauce, I would double the sauce recipe.

    But for us, it's just perfect the way it is.

    I have made this lemony pasta to take to neighbors or friends in need, and they always love it.

    I mean, what's not to love, garlic, pasta, lemon? Great summer months light pasta dish or any time of the year.

    This is not super creamy pasta. This is actually a take on a pasta dish called Pasta al Limone or spaghetti al Limone.

    I've seen different versions some use cream, and some use pasta water to make it thicker.

    This one is just a little bit of a lighter version and is still popping with flavor without the cream needed.

    Vegan Lemon Spaghettie Recipe Q&A

    vegan lemon pasta in a white bowl with a fork on a yellow polka dot background.

    Can you make this lemon pasta recipe gluten-free?

    Yes, you can sub regular pasta for gluten-free pasta.

    What's the best vegan butter to use?

    Our three favorites are Country Crock, Earth Balance. or Miyokios.

    Can I use different pasta?

    Yes, if you'd prefer a different shape, you can sub it out.

    Do I have to use vegan parmesan cheese?

    Yes, it will not be as flavorful without it. 

    You can use a storebought one if you need to keep it nut-free.

    Otherwise, I have a delicious cashew parmesan linked below that you can whip up in less than 5 minutes and tastes incredible.

    What ingredients do you need for this vegan lemon pasta?

    For the full ingredients of this simple lemon pasta, check out the recipe card at the bottom of this post.

    • angel hair pasta or spaghetti noodles
    • olive oil
    • fresh lemon zest + juice
    • red pepper flakes
    • Italian seasoning
    • vegan butter
    • fresh garlic
    • vegan parmesan cheese (cashews, nutritional yeast, salt, garlic powder)

    How do you make this easy vegan pasta recipe?

    Start by boiling water in a large pot with some salt; when it's to a rolling boil, add your angel hair pasta and cook according to the package instructions for al dente pasta.

    While the pasta cooks, you can get your other ingredients ready.

    Strain the cooked pasta and set it aside while you do the rest.

    You can take the same pot you cooked the noodles in or use a large skillet depending on how many dishes you want to use.

    I prefer making this a one-pot meal.

    Add the oil, garlic, lemon zest, Italian seasoning, crushed red pepper, and cook for about 30 seconds to 1 minute on medium heat.

    Then you're going to add your vegan butter, cashew Parmesan, lemon juice, water, and then stir, then add your noodles and stir. It can be a little hard to stir with how tight angel hair pasta gets, but you can do it.

    And you're ready to serve.

    vegan garlic lemon pasta in a white bowl with a fork on a polka dot yellow background with lemons and garlic pictured.

    How do you serve this vegan lemon pasta?

    I always serve this as a main dish, warm with a big side of broccoli or asparagus, making it lemon asparagus pasta.

    You could add some seasoned chickpeas or vegan chicken strips if you want to add some more bulk to it.

    For the best result, serve the day it's made.

    This would also be great with some vegan garlic bread as a side dish.

    How do you store this?

    This is best stored in an airtight container in the fridge for up to 4 days.

    Reheating instructions; Add a little bit of water to the pasta before reheating it in the microwave at 30 seconds intervals until heated through.

    Can you freeze it?

    I wouldn't recommend freezing this. But it is possible. Let it cool to room temperature and place in a freezer bag or airtight container.

    Freeze for up to 3 months, let defrost and then cook it on the stove, adding a bit of water and oil and maybe some more vegan parmesan.

    Want some other vegan pasta recipes?

    • Vegan Hibachi Noodles
    • Vegan Macaroni Salad
    • Vegan Mexican Street Corn Pasta Salad
    Lemon Garlic Spagetti

    Vegan Lemon Garlic Noodles

    This Vegan Lemon Garlic Noodle dish is delicious! It comes together quickly and always gets eaten up.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 8 minutes minutes
    Servings: 5 servings
    Calories: 267kcal
    Author: Courtney Hunter

    Ingredients

    • ¾ box angel hair pasta
    • 1 TB oil
    • 2 teaspoon lemon zest
    • ¼ teaspoon crushed red pepper seasoning
    • 1 teaspoon Italian Seasoning
    • 5 TB Earth Balance Vegan Butter
    • 1 TB Lemon Juice
    • 5 cloves garlic minced
    • ½ cup Cashew Parmesan recipe link in notes
    • ⅓-1/2 cup water as needed
    • salt and pepper to taste

    Instructions

    • Take a medium pot and cook the angel hair pasta per package directions. Sprinkle salt into the water before cooking. Once done cooking, strain and set aside.
    • Take the pot you cooked the pasta in and heat your oil, garlic, lemon zest, Italian seasoning, crushed red pepper, and cook for about 30 seconds to 1 minute. Add the vegan butter and vegan cashew parmesan, lemon, and ⅓ cup water stir, then add the cooked noodles, stirring to combine. Serve with additional Cashew Parmesan.

    Cashew Parmesan

    • ¾ cup raw cashews, 2 tablespoons nutritional yeast, ½ teaspoons garlic powder, ¾ teaspoon salt, Combine all ingredients in a food processor—store extra in the fridge.

    Notes

    See blog post for recipe Q&A

    Nutrition

    Serving: 1serving | Calories: 267kcal | Carbohydrates: 13g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Sodium: 356mg | Fiber: 1g | Sugar: 1g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    This recipe was adapted slightly from this recipe here- /https://www.mysuburbankitchen.com/easy-lemon-garlic-pasta/

    Delicious Vegan Lemon Garlic Spaghetti

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      Vegan Black Eyed Peas in the Instant Pot

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    Filed Under: All Recipes, Dinner recipes, Lunch, Pasta Dishes

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      5 from 1 vote (1 rating without comment)

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    1. Lisa Fehlman says

      September 16, 2019 at 8:26 pm

      I have loved all your recipes I have tried. Thank you so much.

      Reply

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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    Courtney's Homestead is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to http://www.amazon.com



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