“Bright, creamy, and full of garlicky goodness — this lemon garlic pasta tastes like a fancy dinner out, but comes together in one pan in under 30 minutes.”
There’s something magical about the smell of garlic sizzling in olive oil — that moment when it hits the pan and fills the kitchen with warmth and anticipation. Add a squeeze of fresh lemon, and suddenly, you’ve got sunshine in a skillet. This vegan lemon garlic pasta is bright, creamy, and satisfying — the kind of comfort food that feels indulgent but comes together with pantry staples in half an hour.
Making vegan comfort food like our favorite enchilada casserole or home-bake mac and cheese is honestly a snap with easy ingredient replacements. We live in good times when so many vegan options are now available!
When I first made this dish, I wanted a pasta that felt restaurant-worthy but was simple enough for a Tuesday night. It’s rich without being heavy, silky without any dairy, and every bite balances zesty lemon and mellow garlic in the best way.
Why You’ll Love This Creamy Lemon Garlic Pasta
- Quick & easy: From stovetop to table in 30 minutes.
- Silky vegan cream sauce: No dairy needed — just olive oil, vegan butter, and a splash of plant-based cream for richness.
- Customizable: Use any pasta you love — linguine, spaghetti, or fettuccine all work beautifully.
- Bright flavor: Lemon zest and juice bring a lift to the garlicky base, making this feel fresh and light.
If you’re vegetarian, you can easily make this with regular cream or dairy butter. But trust me — the vegan version is every bit as indulgent.
A Little About the Sauce
This sauce starts with garlic and olive oil — the heart of so many Italian-inspired dishes. The vegan butter gives it that rich restaurant-style texture, while a few tablespoons of vegan cream (or creamy oat milk) make everything silky and smooth. The lemon zest ties it all together with a fresh pop of flavor.
If you can’t find vegan heavy cream, oat milk works beautifully — just simmer it gently to reduce before combining with the other ingredients.
Ingredients you’ll need
The exact ingredients along with measurements can be found in the printable recipe card below. Read more to learn about the ingredients and substitutions.
- linguine pasta, dry – Sub with pasta of your choice, but I have to tell you, this creamy lemon garlic sauce was made for linguine!
- 2-3 cloves garlic – I’m all about using jarred garlic to save time in a recipe, but for this recipe, please use actual cloves of garlic. Using the real deal here won’t disappoint!
- lemon juice and lemon zest– Depending on the size and juiciness of your lemon, you’ll need one or two. To be on the safe side get three. You an always use the extra lemon and make something yummy and indulgent like melt-in-your-mouth soft lemon cookies!
- olive oil – For this recipe, use roust-flavored olive oil. The bold flavor will really shine through.
- vegan butter– Use stick butter, and make sure you like the flavor because you will taste the buttery goodness.
- vegan cream – I am sometimes lucky to find vegan cream at the store. I have had to resort to using creamy oat milk. (The end result will not be quite as creamy but will still be delicious.) Or even coconut cream. (Yes, you will taste a little bit of the coconut cream flavor, but there are so many other flavors in this sauce, it’s not a problem – unless you hate coconut.)
- vegan parmesan cheese plus more for topping
- Salt & Black Pepper to taste, optional chili flakes to taste, a little optional parsley
A Note on Olive Oil Flavor
Since olive oil plays such a big role in this dish, its flavor really matters. A robust extra-virgin olive oil gives the sauce depth — that peppery, slightly fruity note that makes every bite richer and more complex. For delicate dishes, a lighter oil can fade into the background, but here you want one that stands up to the lemon and garlic. The Olive Oil Times has a helpful guide on the different flavor profiles of olive oils and how to use them best
Step-by-Step Instructions
Step 1 – Cook the Pasta
Bring a large pot of salted water to a boil and cook your linguine according to package directions. You want it just shy of al dente so it can finish in the sauce.
Step 2 – Make the Lemon Garlic Sauce
While the pasta cooks, mince your garlic and zest and juice the lemon. In a large skillet, warm the olive oil, vegan butter, lemon juice, garlic, zest, and vegan cream over medium heat. Stir and cook 2–3 minutes, until the garlic softens and smells amazing.
Step 3 – Combine
Drain the pasta and add it directly into the pan. Toss to coat every strand in the lemony sauce, then stir in the vegan parmesan. Let it cook together for another minute so the sauce clings perfectly.
Step 4 – Serve
Plate the pasta and top with black pepper, more vegan parmesan, and a sprinkle of parsley or chili flakes for a touch of heat.
Serving Suggestions
Serve this creamy lemon garlic pasta with a crisp green Italian salad or a bowl of vegan minestrone soup for balance. It also pairs beautifully with olive oil herb bread or even a vegan chicken patty for added protein.
Final Thoughts
This dish is rich, cozy, and completely dairy-free — proof that vegan comfort food can taste every bit as good as the traditional kind. The combination of lemon and garlic brings warmth and brightness to the table, and that creamy finish? Pure bliss in a bowl.
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Vegan Lemon Garlic Pasta, Creamy and Easy
Ingredients
- 8 ounces linguine pasta dry
- 2-3 cloves garlic
- 4 Tablespoons lemon juice 1 large or 2 small
- 1 Tablespoon lemon zest
- 4 Tablespoons olive oil robust
- 4 Tablespoons vegan butter
- 4 Tablespoons vegan cream see notes
- 3 Tablespoons vegan parmesan cheese plus more for topping
- Salt & Black Pepper to taste
- optional chili flakes to taste
- optional parsly
Instructions
- Following the directions on your pasta package, heat a large pot of salted water to boiling.
- Start by cooking the linguine pasta (or any shape of your preference ) in salted water according to the package instructions.8 ounces linguine pasta
- While the pasta cooks, prepare your Lemon Garlic sauce. Mince 2 or 3 cloves of garlic (depending on how much garlic you like. Zest and juice the lemon/s.
- Heat a large non-stick skillet on med/high temperature. Add the vegan butter, olive oil, vegan double cream, lemon juice, garlic and lemon zest.2-3 cloves garlic, 4 Tablespoons lemon juice, 1 Tablespoon lemon zest, 4 Tablespoons olive oil, 4 Tablespoons vegan butter, 4 Tablespoons vegan cream
- Then increase the heat slightly until the ingredients sizzle and allow it to cook, stirring regularly, for 2-3 minutes until the garlic has softened.
- Once the pasta is ready, drain it and add the pasta into the pan with your Lemon Garlic sauce.
- Stir in the cooked pasta and continue to cook for just one to two minutes or until is well combined with the sauce. Stir in the vegan parm before you plate your meal. You can add more to top in the next step.
- Now, transfer the pasta to your plate and serve with some black pepper to taste, vegan parmesan cheese, and (optionally more lemon zest, red pepper flakes, and some parsley).
