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.
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
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.
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?
- 3/4 box angel hair pasta
- 1 TB oil
- 2 tsp lemon zest
- 1/4 tsp crushed red pepper, seasoning
- 1 tsp Italian Seasoning
- 5 TB Earth Balance Vegan Butter
- 1 TB Lemon Juice
- 5 cloves garlic, minced
- 1/2 cup Cashew Parmesan (recipe link in notes)
- 1/3-1/2 cup water as needed
- salt and pepper to taste
- 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 1/3 cup water stir, then add the cooked noodles, stirring to combine. Serve with additional Cashew Parmesan.
- Cashew Parm
- -3/4 cup raw cashews
- Two tablespoons nutritional yeast
- 1/2 teaspoons garlic powder
- 3/4 teaspoon salt
- Combine all ingredients in a food processor—store extra in the fridge.
See blog post for recipe Q&A
Nutrition Information:Yield: 5 Serving Size: 1 serving
Amount Per Serving: Calories: 267Total Fat: 23gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 0mgSodium: 356mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 4g
The calories are computer generated and may not be 100% accurate.
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/