Easy Vegan Lemon Garlic Pasta
Garlicky, buttery, and ready in just 25 minutes, this vegan lemon pasta comes together with just a handful of simple ingredients. Fresh lemon juice and zest create a light, silky sauce that coats every strand of spaghetti without relying on cream.
Ingredients
- 8 ounces (225 g) uncooked spaghetti
- 2 tbsp (28 g) vegan butter
- 1 tbsp (15 ml) olive oil
- 3 cloves of garlic minced
- 1/2 cup (120 ml) pasta cooking water
- 2 tbsp finely chopped lemon zest (from 3 lemons)
- 2 tbsp (30 ml) lemon juice
- 1/8 tsp red pepper flakes
- 1/4 and 1/8 tsp salt (adjust to taste)
- 2-3 tbsp chopped basil or parsley
- 6 tbsp vegan parmesan (for topping)
Instructions
- Cook the pasta. Bring a large pot of salted water (I generally use 3/4 tsp salt per quart/liter of water) to a boil and cook the spaghetti until al dente.
- Zest the lemons. In the meantime, use a lemon zester to zest the three lemons. Finely chop the zest. You should end up with about 2 tbsp of zest. Juice half of a lemon to get 2 tablespoons of lemon juice. Set aside.
- Sauté the garlic. Heat the vegan butter and oil in a non-stick skillet. Once the butter is melted, add the garlic and sauté for about 1 minute.
- Combine everything. To the skillet, add the cooked and drained spaghetti, lemon zest, lemon juice, red pepper flakes, salt, and the reserved pasta water.
- Toss to coat. Cook for two more minutes, stirring regularly to toss the spaghetti with the sauce. Divide between serving plates. Garnish with chopped fresh basil and 2 tablespoons of vegan parmesan per plate.
- This lemon pasta is best served immediately while it’s still tender and glossy. You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Important: Reserve 1/2 cup of the pasta cooking water before draining it.
Notes
Don't brown the garlic. Cook the garlic just until fragrant. If it browns too much, it can become bitter and overpower the delicate lemon flavor.
Generously salt the pasta water. Pasta absorbs some of the cooking water as it cooks, so seasoning the water is your first opportunity to build flavor. Since you'll also use some of that water to make the sauce, don't be shy with the salt. I recommend about 3/4 teaspoon of salt per quart (1 liter) of water.
Don't forget the pasta water. Before draining the pasta, reserve at least 1/2 cup of the cooking water. The starches in the water help emulsify the butter, olive oil, and lemon juice into a silky sauce.
Don't skip the Parmesan. I highly recommend finishing each serving with about 2 tablespoons of vegan Parmesan. It adds a rich, savory, cheesy flavor that really takes the dish to the next level.
