This Lemon Pasta is quick and bright. It uses simple ingredients and a creamy lemon sauce made with coconut milk. If you want another easy cold or warm pasta idea, try this Caesar pasta salad for a different flavor and texture.
Why make this recipe
- It is fast to make and needs few ingredients.
- It feels fresh and light from lemon juice and zest.
- It is dairy-free and can be made gluten-free if you use GF pasta.
- The sauce is creamy without heavy cream.
How to make Lemon Pasta
Ingredients :
- salt, pepper to taste
- 4 cups pasta, cooked (use gf, if required)
- 1/4 cup olive oil
- 2 lemons, juiced
- 2 tsp lemon zest
- 1 cup coconut milk full fat
- 3 cloves garlic, roughly chopped
- Vegan Parmesan (my recipe)
Directions :
- In a skillet or casserole, heat olive oil.
- Add sliced garlic and fry for 1 minute.
- Remove from heat and stir in the lemon juice and zest.
- Repeat with the coconut milk, then bring to a cook again at medium heat for another minute.
- Give the vegan parmesan to the sauce and stir well. Season with salt and pepper.
- Finally add cooked pasta to the lemon sauce and cook for 4 minutes more.
- Serve on plates or in bowls.
How to serve Lemon Pasta
Serve warm in shallow bowls. Add extra lemon zest on top for a bright note. A few fresh basil leaves or chopped parsley make it pretty and add fresh flavor.
How to store Lemon Pasta
Cool the pasta to room temperature. Put it in an airtight container. Keep in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or coconut milk to loosen the sauce.
Tips to make Lemon Pasta
- Use fresh lemons for the best flavor.
- Do not overcook the garlic. Frying briefly gives a mild, nutty taste.
- If the sauce is too thick after resting, add a little hot water or more coconut milk when you reheat.
- Try a short pasta shape for good sauce hold, such as campanelle pasta.
Variation
- Add cooked vegetables like peas or asparagus for color and texture.
- Stir in cooked chickpeas or tofu for more protein.
- Add red pepper flakes for a mild heat.
FAQs
Q: Can I use regular dairy milk instead of coconut milk?
A: Yes. Use cream or whole milk for a richer sauce, but the flavor will change.
Q: Is this recipe vegan?
A: Yes, if you use a vegan parmesan and vegan pasta. The coconut milk keeps it creamy without dairy.
Q: Can I make this ahead?
A: You can make the sauce ahead and store it in the fridge. Add pasta and warm together before serving.
Q: What pasta cooks best for this sauce?
A: Medium to short shapes like penne, rigatoni, or campanelle hold the sauce well.
Q: How much lemon should I use?
A: The recipe uses two lemons for a bright lemon flavor. Taste and add more juice or zest if you want it tangier.
Conclusion
For another simple lemon pasta take, see this well-loved Lemon Pasta Recipe that also uses bright lemon and simple pantry items. If you want a classic creamy version, this Pasta al Limone Recipe explains a creamy, tangy method to try.
Lemon Pasta
Ingredients
Pasta Ingredients
- 4 cups pasta, cooked (use gluten-free, if required)
- 2 lemons juiced Use fresh lemons for the best flavor.
- 2 tsp lemon zest
- 1 cup coconut milk, full fat Can substitute with cream or whole milk.
- 3 cloves garlic, roughly chopped Do not overcook the garlic for optimal flavor.
- 1/4 cup olive oil
- salt, to taste
- pepper, to taste
- Vegan Parmesan (my recipe) Ensure it is vegan for the recipe to remain dairy-free.
Instructions
Cooking
- In a skillet or casserole, heat olive oil.
- Add sliced garlic and fry for 1 minute.
- Remove from heat and stir in the lemon juice and zest.
- Add coconut milk and bring to a simmer again at medium heat for another minute.
- Stir in the vegan parmesan and season with salt and pepper.
- Finally, add cooked pasta to the lemon sauce and cook for 4 minutes more.
- Serve warm on plates or in bowls.