This vegan creamy lemon pasta is loaded with amazing zesty flavors and is ultra creamy, thanks to the coconut milk. Also includes garlic, sun-dried tomatoes and tons of veggies. This recipe is super versatile, made in under 30 minutes, fully vegan and dairy-free and makes for a perfect weeknight quick dinner for your whole family.
If you love creamy pasta sauces, then you will love this spring vegan creamy lemon pasta recipe.
It is so full of flavor, quick and easy, loaded with healthy veggies and very versatile too. It is all made in under 30 minutes, which makes it a great weeknight pasta dinner for everyone to enjoy, kids or adults.
To make the amazing creamy consistency, I was inspired by my coconut milk pasta sauce and my creamy tomato pasta dish, so I simply used a can of coconut milk to make it. This makes it so easy to get an ultra rich, creamy and silky base to make a sauce for pasta without much effort. I even make vegan mac and cheese using coconut milk all the time to save some time. It is amazing!
In this case, I flavored the sauce with lots of garlic and lemon juice. This really brightens up the sauce to make it fresh and perfectly zesty, which pairs well with all the fresh spring veggies in the sauce, such as green peas and asparagus. I also included chewy sun-dried tomatoes for more flavor and texture, but skip if you don't have them or swap for cherry tomatoes. This recipe is so easy to customize!
Plus, it is made without milk, butter or cream, which keeps the sauce lighter yet silky and smooth, and completely vegan and dairy-free too. As a side note, this sauce is also cashew-free, for those of you who avoid nuts or are looking for a lighter sauce that does not need any blending.
I also love to add a handful of fresh basil to boost with more fresh flavors and this dish can be made ahead as it stores so well, perfect to use leftovers for lunch the next day!
This meal is filling and a perfect meal for those weekdays when you are busy. Plus it is nutritious and such a tasty way to eat more veggies!
Let me know if you gave it a try! ❤️
Why you'll love this recipe
- Simple and easy to make
- Quick meal perfect for the week that your whole family will love
- Very versatile
- Amazing creamy and lemony sauce
- Great recipe for the spring
- 100% vegan, dairy-free and nut-free. Can also be made gluten-free easily!
Ingredients you'll need
- Pasta: I used short pasta (ziti noodles), but feel-free to use any kind that you like. Long noodles, such as linguini, spaghetti or fettucini, would work too and feel-free to choose whole wheat noodles if desired for a healthier meal.
- Canned coconut milk: try using a full-fat coconut milk that's also unsweetened for best flavor and more creaminess. I love the organic coconut milk from the brand 365, but use any brand available to you.
- Garlic: I used 3 cloves, but feel-free to add more for an ultra garlicky sauce.
- Lemon: both the zest and juice are used to add a ton of flavor: the acidic juice from the lemon balances out the natural sweetness from the coconut milk so well. Try to have extra lemon wedges to serve so people can make their dish extra lemony as needed.
- Sun-dried tomatoes: optional, but I love their chewiness in this sauce, plus they add more tangy and salty flavors. You can use either sun-dried tomatoes packed in oil or dried in a bag.
- Vegetables: I used a combination of frozen green peas and fresh asparagus to make it a nice spring inspired dish, but you can really use any vegetables you like. Keep reading for more ideas!
- Vegetable broth: or water, if you don't have any. Aim for a low-sodium broth, you will be able to season the dish the way you want and have better control on salt intake.
- Cornstarch: it helps make the sauce a little thicker and more silky too. You can swap for arrowroot powder too!
- Nutritional yeast: adds a mild cheesy and umami flavor.
- Fresh basil: optional, but amazing in this sauce and adds more freshness. You could swap for other fresh herbs too, especially in the summer when the garden is overloaded with herbs! Try adding some dill, cilantro or parsley.
How to make vegan creamy lemon pasta
All done in under 30 minutes: simply make the sauce while the noodles are cooking so everything is ready at about the same time.
Cook the vegetables and pasta
Start by bringing a large pot of water to a boil and cook the pasta al dente (according to packaging), then drain well.
Also, whisk together the vegetable broth and the cornstarch. Set aside.
Then, clean and chop the asparagus and prepare the sun-dried tomatoes: 1- if they are dried in a bag, then rehydrate in hot water for 10-15 minutes, then drain and chop, 2- if packed in oil, then pat dry very well with paper towels and chop.
Warm up a large non-stick pan with a little oil (or not, can be made oil-free) and then, add the asparagus with a pinch of salt. Cook stirring often on medium heat until a little softer, but still not done, about 3-4 minutes or so (this will vary depending on how thick they are).
Then, add the peas and garlic and stir well. Keep cooking until the peas are thawed and add a splash of water as needed so the garlic does not burn, this should take 2 minutes or so.
Make the sauce
Once the veggies are almost done, then add the coconut milk, nutritional yeast, sun-dried tomatoes and lemon zest + juice. Stir well to combine and bring to a gentle simmer. Stir often and also add the basil leaves to allow them to wilt.
Once it it simmering and the veggies look done, then pour the cornstarch mixture over (whisk well again just before pouring). Stir right away and keep cooking for another 1-2 minutes or until the sauce is thicker.
Combine and serve
Add the cooked pasta and stir to combine. You can start with about 12 oz and see if you want to add more noodles depending on how saucy you want your dish to be. Adjust saltiness and lemon flavor to your taste.
Serve right away while still warm with more lemon zest and lemon wedges to enhance the flavors and also, ground black pepper and fresh basil. Enjoy!
Helpful tips
- I recommend to prep the veggies before starting or while the water is coming to a boil. The cooking process will go fast once you start, so you want the veggies prepped and the sun-dried tomatoes ready-to-go!
- Make sure to keep your noodles al dente. They will definitely keep cooking in the sauce, so put on a timer to be sure not to overcook them!
- I like a super saucy pasta, so I added about 12 ounces and used the leftovers cooked pasta for something else. But, feel free to use a whole box of noodles (16oz)!
- I love ziti noodles in this dish: the sauce can get trapped in their holes. But, for a healthier recipe that has more fiber and plant-based protein, then use whole wheat noodles! Whole-grain spaghetti would be great with this sauce and I use them often. Also, try chickpea pasta for a nice change and a boost in nutrients.
- Make sure you use a fresh lemon and NOT lemon juice in a bottle. The flavor just would not be the same!
- You can also add salt to your pot of boiling pasta to add more flavor to the dish.
Serving suggestions
I love my bowl of pasta with an extra lemony flavor, so I'll usually sprinkle more lemon zest over and also add a few lemon wedges on the side to squeeze extra juice. This pasta dish also goes great with black pepper, which I add at the end (my kids aren’t huge fan of it so I don't add any in the pan).
Sprinkle some more fresh basil over and add a pinch of red pepper flakes for a little heat.
You can also top with some vegan parmesan cheese for more flavor and to add an extra layer of texture. I usually make a large batch of it and keep it in my pantry so there is always some ready-to-go for our pasta meals. You can also try out store bought parmesan cheese!
This meal also goes great with a side of fresh salad, especially a kale salad, but also serve with a side of crusty bread or for treat, makes these whole wheat dinner rolls!
Variations to the recipe
There are so many ways you can make this recipe your own! You can easily swap the vegetables for what's in season or your preferences, such as:
- Roasted mushrooms
- Steamed broccoli
- A handful of baby spinach or kale
- Zucchini
- Cherry tomatoes
- Sweet onions
- Diced butternut squash
Also, if you are not into the flavor of coconut milk, then you can make this quick and easy vegan bechamel sauce using soy or oat milk and use this instead.
Storage tips
This recipe stores very well! Keep leftovers in an air-tight container for up to 4-5 days. The sauce tends to thicken up a bit while cooling down and resting for a while, so you can add a splash of water or plain plant-based milk to help loosen up the sauce as needed before reheating.
Reheat using the microwave for convenience, although can also be warmed up using the stove. Just be sure to add extra moisture as needed.
FAQ's
The sauce itself is entirely gluten-free, so simply use gluten-free pasta to make the whole recipe GF! I love the GF noodles made out of chickpeas from the brand Banza, which would work well with this sauce.
You can definitely taste a background of coconut flavor in the sauce, but I don't think its flavor is overpowering or too much. This might have something to do with the garlic and zesty lemon taste that really does a good job at balancing the flavors and making the sauce super savory. If you are sensitive to coconut flavor, then simply make a quick vegan bechamel sauce instead of using the can of coconut milk!
More vegan creamy pasta recipe to try!
- Vegan cauliflower Alfredo sauce
- Butternut squash mac and cheese
- 20-minute creamy miso udon
- Vegan mac and cheese without cashews
- Cashew white sauce for pasta
- Baked roasted garlic creamy rigatoni
- Baked cauliflower mac and cheese
- Creamy cajun pasta
- Pasta al pesto
- 5-Minute tahini pasta
- Creamy gochujang pasta
- Green pasta sauce
- Blended hidden vegetable pasta sauce
- Oat milk Alfredo pasta sauce
I hope you enjoy this vegan creamy lemon pasta as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.
📖 Recipe
Vegan Creamy Lemon Garlic Pasta
Ingredients
- 12-16 oz pasta of your choice (I used ziti noodles) - cooked al dente
- ½ cup vegetable broth - or water
- 1 tbsp cornstarch
- 1 bunch of asparagus - edges removed and chopped in bite-size
- 8 oz frozen green peas - I used half of a bag of 16 oz.
- 3-4 large cloves of garlic - crushed
- ¼ cup sun-dried tomatoes - packed in oil OR dried in a sealed bag
- 15 oz canned coconut milk - choose full-fat (if possible) and unsweetened
- 2 tbsp nutritional yeast
- 1 lemon - juiced and zested
- 1 large handful fresh basil
- salt and ground black pepper to taste
Instructions
- Cook the noodles al dente, then drain and set aside.
- Whisk the vegetable broth and cornstarch together in a bowl and set aside.
- If you have dried tomatoes in a bag, then rehydrate them in hot water for 10-15 minutes, then drain and chop. If they are kept in oil, then pat dry very well with paper towels, then chop.
- Meanwhile, make the sauce: warm up a large non-stick pan with a little oil (or not, can be made oil-free). Then, add the asparagus and a pinch of salt and cook for 3-4 minutes stirring often.
- Then, add the peas (frozen!) and garlic and cook until the peas are thawed, about 2 minutes. You can add a splash of water if it dries out too much, don't let the garlic burn!
- Once the veggies are tender, then add the coconut milk, nutritional yeast, lemon juice, lemon zest and sun-dried tomatoes. Stir well to combine and bring to a light simmer (avoid big bubbles). Then, add the fresh basil and stir to help the leaves wilt.
- Then, pour the cornstarch-broth mixture in the pan (whisk in the bowl just before pouring) and stir right away. Keep cooking until thicker, just for a few minutes.
- Adjust salt and lemon flavor to taste and then, add the cooked noodles. Stir to combine and remove from the heat when warmed up.
- Serve warm with more fresh basil, ground black pepper, more lemon zest and vegan parmesan cheese, if desired.
Video
Notes
- Store any leftovers in an air-tight container for up to 4-5 days. Reheat using the microwave and add a splash of plant milk or broth or water to help loosen up the sauce.
- Feel-free to use other vegetables, such as broccoli, cherry tomatoes, mushrooms, spinach, zucchini, etc. Check out the blog post for more ideas!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
NUTRITION
Pin it for later!
So so good. Amazing recipe! Will make it again.
Thanks for taking the time to comment, I'm glad you liked it!