Lemon Pasta
Sometimes less is more! This easy lemon pasta recipe is light and flavourful, with bright lemon, plenty of garlic, and umami vegan Parmesan. An easy weeknight dinner that’s ready in 25 minutes or less.
Like my vegan garlic alfredo and creamy tomato pasta, I love a quick, satisfying pasta dinner. This lemon pasta is super simple, yet incredibly delicious, with fresh lemon juice, garlic, vegan Parmesan cheese, and pasta. Tossing the ingredients with some of the pasta water creates a rich, silky sauce without cream. And the result? A light, lemony pasta dish that’s sure to be a hit at any dinner table. Best of all, it only takes minutes to make!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Spaghetti – Use regular, whole wheat, or gluten-free pasta. You can also substitute another shape if you’d like.
- Extra-virgin olive oil – My preferred oil in terms of flavour.
- Garlic – Freshly minced garlic tastes best. Substitute 1 tablespoon of jarred garlic per fresh clove, but only in a pinch.
- Lemon juice – You’ll need one large lemon or two small lemons.
- Parsley – Parsley pairs beautifully with the flavours in this recipe, but other herbs will work as well. Use what you have on hand or what’s growing in your garden!
- Vegan Parmesan cheese – Store-bought or homemade vegan Parmesan.
How to Make Lemon Pasta
This simple dinner will be ready to devour in a matter of minutes! Here are the steps with photos.
- Cook the pasta. Boil the pasta in salted water according to the package instructions and reserve 1/2 to 1 cup of the water before draining.
- Sauté the garlic. While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Add the garlic and cook until fragrant, about 1 to 2 minutes, stirring constantly.
- Add the lemon and seasonings. Stir in the parsley, lemon juice, Parmesan cheese, sea salt, and black pepper. Cook for 2 minutes more.
- Finish. Add the pasta, turn off the heat, and toss to coat, adding the reserved pasta water as needed. Serve with additional parsley and Parmesan cheese.
Using Pasta Water to Emulsify the Sauce
You’ve probably noticed that a lot of pasta recipes call for reserving some of the cooking water. What’s the deal with that? The short answer is that the starch in the cooking water helps to thicken and bind sauces, resulting in a richer flavor and creamier texture.
What Can I Use If I Forget to Save Pasta Water?
What if you forget to reserve the water? Don’t worry, it happens to the best of us! In this case, whisk ¼ teaspoon of cornstarch with 1 cup of water and microwave for 1 to 2 minutes, until the liquid is hot. Use this as you would reserved pasta water.
Recipe Tips
- Cook the pasta to al dente. This means it should still be slightly firm in the center when you bite into it. Once you add it to the sauce, it will cook a little more, so you don’t want to start with over-cooked pasta!
- Adjust as needed. If you find that your pasta seems a little dry, add more of the reserved pasta water.
- Make it your own. For an extra boost of flavor, try adding some chili flakes, lemon zest, or herbs like basil and oregano to the sauce.
What to Serve With Lemon Garlic Pasta
I love serving lemon pasta alongside balsamic roasted vegetables, air fryer green beans, and lemon garlic grilled zucchini. And don’t forget the garlic bread!
For a heartier meal, I like to make lemon chicken pasta topped with vegan chicken or crispy vegan chicken parmesan. It also pairs perfectly with lemon pepper tofu.
How to Store
- Refrigerate. Store leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat. Reheat gently in a skillet on the stovetop or in the microwave. You can also eat the pasta chilled if you’d like.
- Freeze. You can freeze this lemon pasta in an airtight container or freezer bag. It will last up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat according to the instructions above.
More Vegan Pasta Recipes
- Hearts of Palm Pasta With Pesto
- Vegan Spaghetti and Meatballs
- One Pot Alfredo Penne Pasta
- Creamy Garlic Mushroom Pasta
- Roasted Red Pepper Lentil Pasta
Enjoy friends! If you make this lemon pasta, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Lemon Pasta Recipe
Ingredients
- 8 ounces regular, whole wheat or gluten free spaghetti pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- juice of 1 large lemon, (3-4 tablespoons lemon juice)
- 2 teaspoons parsley chopped, or herb of your choice
- ¼ cup vegan Parmesan cheese
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ cup pasta water, (reserved from boiling the pasta in salted water)
Instructions
- Prepare pasta as per instructions on the box in a large pot of salted water. Drain pasta and reserve 1⁄2 cup pasta water or up to 1 cup if you think you’ll need more.
- While the pasta is cooking, heat your olive oil in a large pan over medium-high heat. Add the garlic and cook until the garlic is fragrant and slightly cooked for about 1-2 minutes, stirring constantly.
- Add in the parsley, lemon juice and the parmesan cheese, sea salt, black pepper and 1/2 cup pasta water. Stir together until thoroughly mixed add heated through, about 2 minutes.
- Toss the pasta in the sauce until all ingredients are mixed and turn off heat (you don't want to dry out the pasta). Taste and add more of anything including pasta water. Serve with extra parsley and parmesan cheese on top. Enjoy!
Notes
- To store: Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet on the stovetop or in the microwave. You can also eat the pasta chilled if you’d like.
- To freeze: Freeze this lemon pasta in an airtight container or freezer bag. It will last up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat according to the instructions above.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I love this and have made it before, but I’m thinking about making it tonight as a main dish – what do you think about chopping up some fresh spinach and adding it to the hot pasta with the salt, pepper, and lemon juice? It would wilt a bit then, before the heat was turned off, and would add some veg to the dish.
Hi Scottie,
So glad you enjoy my recipe! I think that’s a great idea, spinach tastes great sautéed. Some sautéed bell peppers would also taste great with the pasta. Good luck!
This recipe was amazing! I made it for my whole family and everyone loved it. There was just the right amount of lemon in it to give it flavor without it being too lemony. I will definitely make this again!
We’re so happy that you enjoyed this recipe Alexandra! Thank you so much for reading and leaving such a nice comment!
I don’t usually leave reviews but I had to come on here and say how delicious this tasted! My husband (who is NOT dairy and egg-free, like myself) loved it and said, “Add this one to the rotation!” Thanks so much for sharing your talent with all of us.
Would this still taste great without the vegan Parmesan cheese? I have recently developed a severe milk allergy and have had zero luck finding vegan cheeses that taste good to me. What would be a good substitute for the vegan parm if I can’t just omit it?
Very excited to try this otherwise!! 🙂
Hi Nik,
You can use nutritional yeast instead or make my vegan parm! You can definitely omit it though, it’ll still taste good! Enjoy!! I do like the follow your heart cheeses though!
This recipe is such a joy to cook! It´s quick, easy and my go to pasta dish when you just want to indulge!