Description
This Lemon Pasta is budget-friendly, creamy, tangy, and ready in just 10 minutes. So easy to make with simple ingredients, you wouldn’t believe it’s vegan. Kid-friendly, family-approved, and bursting with fresh flavor.
Ingredients
4 cups pasta, cooked (use gluten-free if required)
1/4 cup olive oil
2 lemons, juiced
2 tsp lemon zest
1 cup full-fat coconut milk
3 cloves garlic, roughly chopped
Vegan Parmesan (store-bought or homemade)
Salt, pepper to taste
Instructions
1. In a skillet or casserole, heat olive oil over medium heat. Add sliced garlic and fry for 1 minute until fragrant.
2. Remove from heat and stir in lemon juice and zest.
3. Add the coconut milk and return to medium heat, cooking for another minute.
4. Stir in vegan Parmesan and mix well until combined.
5. Season the sauce with salt and pepper to taste.
6. Add the cooked pasta to the lemon sauce and toss to combine.
7. Continue cooking for 4 more minutes until the pasta is heated through and coated in the sauce.
8. Serve hot in bowls or on plates.
Notes
Use gluten-free pasta to make this recipe completely gluten-free.
Add sautéed spinach or peas for extra color and nutrition.
Adjust the amount of lemon juice or zest depending on how tangy you prefer the sauce.
Leftovers store well in the fridge for up to 2 days and can be reheated on the stovetop.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg