Vegan Lemon Garlic Pasta, Creamy and Easy
Servings: 4
Calories: 485kcal
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.
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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).
Notes
If you are not lucky enough to find vegan heavy cream in the store, you can use a creamy vegan plant milk like oat milk. Start with one-third to one-half cup, cook on med/low to reduce.
This will serve 3-4 people depending on your side dishes. It's a pretty heavy meal with way more fat than I normally like to eat so I do like to make it into smaller servings and serve with a yummy Italian salad or minestrone soup. Add a slice of olive oil herb bread and you've got an amazing meal that could potentially serve five. You can also serve with a vegan chicken patty for a fuller meal.
Nutrition
Calories: 485kcal | Carbohydrates: 47g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 213mg | Potassium: 154mg | Fiber: 3g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg