This Lemon Pasta is a light, refreshing vegan take on Italian pasta al limone. It's made with simple ingredients and easy to make in under 20 minutes, making it perfect for a quick weeknight dinner.
There’s just something about lemony pasta that radiates summer vibes. It’s light, bright, and effortlessly refreshing.
This dish is my vegan take on Italian pasta al limone. It’s perfectly buttery and bursting with fresh citrus flavor, yet uses only a handful of ingredients, and it is ready in under 20 minutes.
Unlike some versions that use cream, I'm a fan of light pasta dishes, so I let vegan butter, parmesan, and starchy pasta water work their magic to create a lemony coating on every strand of pasta.
If you love simple pasta dishes you might also enjoy my Lemon Artichoke Pesto Pasta or Easy Vegan Mushroom and Leek Pasta for another quick and flavorful option.
And if you have extra lemons on hand, try my Easy Lemon Pistachio Gremolata, a bright, zesty condiment that pairs perfectly with this dish!
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Why You'll Love This Recipe
- It's an easy weeknight meal or summer dinner ready in about 20 minutes.
- It uses eight easy-to-find ingredients!
- Great for beginner cooks. It’s nearly impossible to mess up because the ingredients play so well together that you can tweak the flavors to your heart’s content.
- Kids and adults love this dish.
Ingredients
Pasta: Long, flat noodles like fettuccine, linguine, or vegan tagliatelle work best since they hold onto the sauce well. But any pasta shape you love will work.
Shallots: Shallots can be substituted with finely minced garlic or onions.
Parmesan: The best-tasting vegan parmesan, much like the traditional, comes from a wedge. I recommend grating the Violife wedge for the best flavor and avoiding the pre shredded for this dish.
Lemon Zest: Zest the lemons using a lemon zester or a vegetable peeler for larger pieces.
See the recipe card for quantities and a complete list of ingredients.
Variations
- Add toasted pine nuts, Calabrian chilies, spicy chili oil, or red pepper flakes.
- Swap basil for fresh parsley, mint, chives, or thyme for a different herbal note.
- Add a spoonful of Pistachio Pesto or Vegan Sunflower Seed Pesto when serving for a herby upgrade.
- Stir in sautéed spinach, kale, or arugula for an easy way to add greens.
- Stir in capers or olives for a salty, briny contrast.
How To Make Lemon Pasta
Here are some quick visual instructions. Full instructions with exact ingredients will be in the recipe card below!
Step 1: Boil the pasta according to package directions. Reserve ¼ cup pasta water, then drain the pasta.
Step 2: Heat a large pan over medium heat, melt the vegan butter.
Step 3: Add the shallots to the pan to saute for a few minutes.
Step 4: Add the lemon zest and basil to the pan and saute for a few minutes.
Step 5: Add pasta water and the pasta to the pan.
Step 6: Add lemon juice, the rest of the lemon zest, and Parmesan.
Top Tips
- This is a simple, light, bright pasta dish, but if you’re craving something saucier, just double the butter sauce or reduce pasta to 8 ounces. Either way, it’s going to be good.
- Freshly squeezed lemon juice and zest are key to a bright, vibrant flavor. Bottled lemon juice just won’t cut it.
- Since the pasta water helps create the sauce, it should be salty like the sea to enhance the overall flavor of the dish.
For properly salted pasta water, use 1 to 1.5 tablespoons of salt per 4 quarts (16 cups) of water. This ensures the pasta is seasoned from the inside out and enhances the overall flavor of the dish. If using fine salt, stick to 1 tablespoon; if using kosher salt, go for 1.5 tablespoons. - Do not drain your pasta without reserving at least ¼ cup of starchy water. It helps the sauce cling to every single strand instead of just sliding off. The starch in the water emulsifies the sauce, making it silky, cohesive, and extra flavorful.
Storage
This dish is best enjoyed fresh for that bold citrus kick, but if you have leftovers, don’t worry, it still holds up!
Just keep in mind that the cold can mute the lemon flavor, so after reheating, give it a fresh squeeze of lemon to bring it back to life.
Store leftovers in an airtight container in the fridge for up to 2 days. When reheating on the stovetop, add a splash of water, olive oil, or vegan butter to revive the texture.
If you’re using the microwave, heat at 50% power in short bursts to prevent drying out. And for the freshest flavor? A final hit of lemon juice and zest brings back that burst of citrus flavor.
Serving Suggestions
- Serve with Roasted Brussels Sprouts, Blistered Cherry Tomatoes, or sautéed spinach for a pop of color and extra nutrients.
- Garlic bread or grilled sourdough is perfect for soaking up the lemony sauce.
- Balance the pasta’s richness with a Mediterranean Cucumber Tomato Salad or Cucumber and Apple Salad for extra freshness.
Recipe FAQS
For the best flavor, use 1 to 1.5 tablespoons of salt per 4 quarts (16 cups) of water. This ensures the pasta is properly seasoned and enhances the overall dish.
This pasta is best served fresh, but you can refrigerate leftovers for up to 2 days. Reheat gently on the stove or microwave with a splash of water or olive oil to loosen the sauce.
Got a minute? I'd love for you to comment and rate Lemon Pasta. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Lemon Pasta
Equipment
Ingredients
- 12 ounces pasta like fettuccine, linguine, or vegan tagliatelle
- 4 tablespoons vegan butter
- 1 large shallot finely chopped; sub with garlic or onions
- 1 tablespoon olive oil extra virgin plus extra for ganish
- 3 tablespoons lemon zest zest of 3-4 large lemons
- 2 tablespoons fresh basil chopped
- 2 tablespoons lemon juice juice of one large lemon
- 1 cup vegan parmesan grated from a wedge*
- fresh basil for garnish
- salt and cracked black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, following package instructions. Reserve ¼ cup pasta water, then drain (but do not rinse) the pasta.
- Make the Sauce While Water Heats: Heat a large pan over medium heat, melt the vegan butter. Add the shallots and olive oil, sautéing until translucent (about 4 minutes).
- Add Zest and Basil: Stir in half of the lemon zest and cook for 1 minute to release the citrus aroma. Add the basil and cook for one more minute.
- Combine Pasta & Sauce: Stir the reserved pasta water into the butter mixture. Add the drained pasta and toss everything together until well coated.
- Finish & Serve: Remove from heat and stir in the fresh lemon juice. Garnish with chopped basil, the remaining lemon zest, and vegan parmesan. Serve individual portions with salt and pepper if desired. Drizzle extra olive oil over the top, and serve immediately.
Regi Pearce says
This is one of those recipes that tastes bright, light, and citrusy. The silky, clinging sauce hugs every single strand of pasta, thanks to that magical splash of starchy pasta water. The best part? It’s ridiculously easy. Like, “oops, I forgot to plan dinner” easy. Plus, it’s customizable.