20-minute garlic and lemon pasta is quick, creamy (using pasta water!), vibrant, and bursting with zesty, aromatic flavor - A weeknight dinner you'll crave again and again! Add a side of air fryer zucchini for a complete meal.
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Why You'll Love This Recipe
When life gives you lemons, make… lemon pasta? YES! This easy lemon garlic pasta is a vibrant, healthy twist on classic Pasta al Limone-made without the heavy cream. Instead, olive oil and starchy pasta water create a luscious, silky sauce that clings perfectly to the noodles. It's fresh, light, and SO simple to whip up in just 15 minutes.
Using minimal ingredients for maximum flavor, this inexpensive, pantry-friendly dish is perfect for busy weeknights or any time you want a comforting meal without fuss. Don't be fooled by its simplicity, though-this lemon pasta recipe is bursting with citrusy zest, aromatic garlic, rich vegan parmesan cheese, and a velvety texture that's pasta-tively delicious to keep you coming back for more.
Want to try even more quick and simple vegan pasta recipes? You might enjoy my creamy gochujang pasta, Tuscan white bean pasta, taco pasta salad, one-pot vegan hamburger helper, vegan white lasagna, or vegan baked ziti.
Ingredient Notes
Refer to the lemon pasta recipe card for the full list of ingredients and substitutes.
Recipe Variations
- Red pepper flakes: For a kick of spice to the vegan lemon parmesan pasta.
- Vegan butter: Equal parts vegan butter + olive oil make a richer lemon 'butter' garlic pasta sauce.
- Vegetables: Boost the nutrients with green beans, asparagus, broccoli, peas, spinach, zucchini, sweetcorn, etc.
- Cherry tomatoes: Use roasted, sautéed, or sun-dried for a tangy touch.
- Crunch: Top with toasted breadcrumbs, pine nuts, slivered almonds, or pepitas.
How to Make Garlic and Lemon Pasta
Step 1: Bring a large pot of water (or low sodium veg broth) to a boil and cook the pasta until just below al dente (1-2 minutes less than suggested). Meanwhile, mince the garlic and zest (optional) and juice the lemon.
Step 2: When ready, drain the pasta in a strainer, reserving 1 cup of pasta water. Return the pot to the stove and heat the olive oil over medium-high. Then, sauté the minced garlic (+ lemon zest if using) until tender and lightly brown.
Step 3: Reduce heat to medium-low, add the pasta, and toss it to coat evenly. Then, stir in ½ cup of pasta water and the lemon juice. Add more if it's a little dry.
Step 4: Stir in the vegan parmesan and a generous amount of black pepper. Toss well, cover, and cook for a minute. Finally, taste and adjust the seasonings, and add a little more pasta water if the pasta seems a little dry.
FAQs
Yes, just use gluten-free pasta - otherwise, this easy lemon garlic pasta recipe is already gluten-free (and dairy-free).
Simply use vegan parmesan cheese. If you want to make the sauce with a 1:1 ratio of butter and olive oil, use dairy-free butter, too.
Pro Recipe Tips
- Cook the pasta al dente: So it doesn't turn mushy when added to the hot pan with the garlic lemon pasta sauce.
- Use the freshest ingredients: This recipe is so simple that fresh lemon juice, garlic, and high-quality olive oil make a big difference.
- Reserve the pasta water: This starchy liquid emulsifies the sauce and helps it cling to the pasta noodles with no need for added vegan cream. Plus, you can even save the pasta water in the fridge for several days to add a splash when reheating the leftovers.
- For a saucier dish: Adjust how much pasta water you add to the sauce.
Serving Suggestions
Enjoy this simple yet bright and zesty garlic lemon olive oil pasta alone or bulk up the meal with:
- Bread: I.e., bread with vegan butter, easy air fryer garlic bread, focaccia, or bruschetta.
- Vegetables: Like roasted, steamed, or air fryer asparagus, air fryer carrots, broccoli, or Instant Pot green beans, sauteed spinach, sauteed/roasted mushrooms, etc.
- Protein: i.e., Crispy air fryer tofu, chickpeas/white beans, or 'mock meats' like vegan salmon, shrimp, or chicken.
- Salad: Like an easy Mediterranean white bean salad, easy vegan Greek salad, or a simple leafy green side salad with arugula or mixed greens.
Storage Instructions
While garlic and lemon pasta is best enjoyed immediately, leftovers will store in an airtight container in the refrigerator for up to 3-4 days.
Reheat it in a saucepan over medium-low heat or in a microwave. Add a splash of water or broth to loosen the sauce if needed.
Garlic and Lemon Pasta
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Ingredients
- 1 pound spaghetti
- 1 cup reserved pasta water
- 4 tablespoons (¼ cup) olive oil
- 3 cloves garlic minced
- 2 lemons
- 1 ½ to 2 cups vegan parmesan cheese plus more for garnish
- Freshly ground black pepper to taste
- Parsley chopped (for garnish)
Instructions
- Cook the spaghetti 2 minutes less than the package instructions suggest, leaving it slightly undercooked. Drain and reserve 1 cup of the pasta water. Do not overcook the pasta, as it will finish cooking in the pan later.
- Dry the pot quickly, then return it to the stove and heat the olive oil over medium-high heat.
- Add the minced garlic and cook until it begins to brown, stirring frequently to prevent burning.
- Lower the heat to medium-low and quickly add the hot spaghetti to the pot with the garlic and oil mixture. Toss to coat the pasta evenly. Add ½ cup of the reserved pasta water and the juice of one lemon, then gently mix to combine.
- Stir in the vegan Parmesan cheese and a generous amount of freshly ground black pepper. Toss everything well, cover with a lid, and cook for 1 minute.
- Taste and adjust the seasoning, adding a pinch of salt if needed, especially if the vegan cheese is not very salty.
- Serve immediately, garnished with lemon wedges or slices, and a sprinkle of fresh parsley. If the pasta seems dry before serving, add a splash of the reserved pasta water, mix, and serve.
Notes
- Cook the pasta al dente: So it doesn't turn mushy when added to the hot pan with the garlic lemon pasta sauce.
- Use the freshest ingredients: This recipe is so simple that fresh lemon juice, garlic, and high-quality olive oil make a big difference.
- Reserve the pasta water: This starchy liquid emulsifies the sauce and helps it cling to the pasta noodles with no need for added vegan cream. Plus, you can even save the pasta water in the fridge for several days to add a splash when reheating the leftovers.
- For a saucier dish: Adjust how much pasta water you add to the sauce.
Andrea White says
This pasta dish turned out so yummy!
Andrea A says
Easy and delicious, my whole family enjoyed this recipe! Thank you for a quick weeknight meal that I will make again 🙂
Andrea says
So glad to hear that you and the family enjoyed this pasta! It's a fave of mine also!
Lisa says
Yuck. No flavor whatsoever. Threw it away.
Toni Okamoto says
Hi Lisa, I'm sorry this one wasn't for you. With so few ingredients, this pasta depends on well-salted pasta water, plenty of fresh lemon juice, and a final taste for salt, since some vegan parmesans are pretty mild. I hope you'll give one of my other pastas a try!
Renee McMillan says
I clicked the carrot cake loaf and it brought me to this
Toni Okamoto says
Hi Renee! I'm so sorry about that. Here's the vegan carrot cake loaf: https://foodsharingvegan.com/vegan-carrot-cake-loaf/ Enjoy!