Prep Time 5

Total Time 20

Servings 4 Main Dishes

Lemon garlic pasta is a simple 20-minute dinner made with spaghetti, fresh lemon juice, lemon zest, garlic, vegan butter, and vegan Parmesan cheese. When combined, they create a light, creamy, buttery sauce, but without cream. This recipe also works if using traditional butter and Parmesan cheese.

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A bowl filled with lemon pasta, with the linguine noodles wrapped around the fork.

Lemon Makes Everything Better

A picture of Ruth Grindeland the owner, recipe developer and content creator at Sinful Kitchen.

I love lemon! Just a sprinkle of lemon makes everything taste better, and that is a hill I am willing to die on.

This lemon pasta recipe takes my love to a whole new level. The pasta is tossed in a buttery vegan garlic sauce loaded with fresh lemon flavor.

The ingredients needed are basic, and I usually have them on hand. Sometimes I add white wine, Spanish olives, or chopped-up sun-dried tomatoes, giving it another flavor layer. I make this recipe so often that my husband knows what I mean when I say “my favorite vegan pasta recipe,” and I have my friend Margie so hooked on this recipe that she now calls it “our pasta.”

Happy Cooking!
– Ruth

Why This Lemon Garlic Pasta Recipe Works

The mix of starchy pasta water, butter, and cheese emulsifies together to create a creamy pasta sauce.
Tossing hot pasta in the sauce allows the noodles to soak up the lemon flavor.
The vegan cheese actually melts!

What Is Lemon Garlic Pasta?

Lemon garlic pasta is inspired by the Italian classic pasta al limone. The recipe uses the same everyday ingredients and techniques to create a similar creamy dish, but with vegan butter, vegan cheese, and garlic. These are the same swaps I make when making lemon pesto.

You might have noticed the sauce is creamy, but cream is not listed. We achieve creaminess by using the technique of whisking together starchy pasta water, lemon, butter, and cheese. You can add cream or coconut cream if you want, but honestly, this recipe does not need it.

Lemon Garlic Pasta Ingredients

Ingredients used to make vegan lemon pasta (spaghetti noodles, garlic, lemon, vegan butter, and vegan parmesan cheese)

Pasta Shape

Traditionally, this recipe is made with long, straight noodles, such as spaghetti, linguine, or fettuccine. I also like it with orecchiette pasta. In northern Italy, a variation is made with tagliatelle pasta (tagliatelle al limone).

Garlic

Use fresh garlic and mince it finely. The recipe calls for 2 cloves, but I have made this with 5 cloves, and it was amazing! I wrote the recipe to be conservative because not everyone loves garlic as much as I do.

Vegan Butter

Vegan butter gives the lemon garlic sauce its rich, buttery flavor. It also helps emulsify with the pasta water to create a creamy sauce. You can swap the vegan butter with traditional dairy butter at a 1:1 ratio.

Fresh Lemon Juice

Always use fresh lemon, never the bottle.

Vegan Parmesan Cheese

Vegan Parmesan cheese adds flavor and thickness to create a creamy sauce. If you prefer dairy cheese, swap it at a 1:1 ratio.

More Lemon Garlic Recipes

How to Make Lemon Pasta

Step One: Cook the Pasta

Bring a large pot of water to a boil, add salt, and cook the spaghetti until just before al dente.
Reserve 1 cup of the pasta water, then drain the pasta.

Tip: Less water makes a creamier sauce!

Spaghetti noodles in a pot of hot water, just starting the cooking process.

Step Two: Make the Lemon Garlic Sauce

In a large skillet, melt the butter over medium heat. Add the minced garlic (if using) and sauté until fragrant, about 1 minute. Stir in the lemon juice, zest, and Parmesan. Gradually whisk 1 cup of reserved pasta water until a smooth sauce forms.

Lemon added to melted butter in a saucepan.

Step Three: Combine the Pasta and the Sauce

Add the slightly undercooked pasta to the sauce. The pasta will absorb the sauce while it finishes cooking.

Spaghetti noodles are being added to the sauce.

Step Four: Garnish and Serve

Season with salt and pepper.
Garnish with fresh Parmesan, basil and lemon wedges before serving. (Optional)

Plated dish garnished with lemons, basil and parsley.

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Personalize This Recipe

Creamier

If you want to make this recipe creamier, add milk or cream. Vegans, you can add dairy-free/plant-based milk or canned coconut milk.

Salty

I like to add capers or Spanish olives to this dish. It adds a touch of saltiness and a bit of texture.

Spicy

It is popular in the US to add red chile pepper flakes. It adds a slight amount of spice.

White Wine

My favorite addition is to add 1/4 cup of white wine. The acid helps to balance the richness.

Thick linguine lemon pasta noodles wrapped around a fork. Garnished with basil leaves, parsley, lemon, and cheese.

Pairings Suggestions

Bread: I love this recipe with homemade yeast bread.
Salad: Round out the dinner with a salad. I recommend my Chick-fil-A kale crunch copycat salad recipe.
Vegetables: Mix vegetables with the pasta or serve them on the side. I generally stay simple and serve this with oven-roasted purple cauliflower. It adds flavor, veggies, and color!

Frequently Asked Questions

Pasta water is filled with starch. The starch add thickness to help create a creamy sauce without cream.

Yes, you can substitute garlic powder for fresh garlic. One garlic clove equals ¼ of a teaspoon of garlic powder.

Storage instructions: This recipe is best fresh. If you have leftovers, store the pasta in an airtight container in the refrigerator for up to three days. If the sauce is thick, add a tablespoon of water before reheating. I do not recommend freezing this recipe.