Creamy Lemon Pasta Recipe [easy, no cream, no butter] (2024)

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This Lemon Pasta is budget-friendly, creamy, tangy and ready in just 10 minutes. So easy to make with simple ingredients, you wouldn’t believe it is vegan and you can do this with so little effort. Kids-friendly, family-approved a keeper with fresh flavor that the whole family will enjoy.

People ask often how do you add flavor to pasta? The answer is the ingredients and of course sauce!

Don’t be shy of garlic, herbs, and spices. This way, you will never be disappointed by easy pasta recipes like thisCacio e Pepe, theCajun Pasta,Macaroni Salad, or my Tetrazzini.

If you are looking for more pasta recipes, keep inspired and use the search bar.

Why you should try this easy pasta recipe

Making this Lemon Pasta from scratch is even easier than you might think, because you get:

step-by-step pictures: so you see and know each step beforehand and get the best result you deserve.
impressive results thanks to the combination of using lemon juice and zest
a meal on the table in 10 minutes using leftover, precooked pasta

My budget-friendly creamy Lemon Pasta recipe is perfect for meal prep and large batches. Learn to make a creamy lemon sauce without butter or heavy cream.

What you need for this creamy Lemon Pasta

cooked pasta (leftover is amazing) but I recommend using long pasta
fresh lemon juice
lemon zest

coconut milk
fresh garlic
extra virgin olive oil
vegan parmesan cheese

How to make Lemon Pasta

If you do not have any leftover pasta, you can cook pasta in a large pot according to the package directions.

Firstly, heat olive oil in a large skillet or casserole. Add sliced garlic and fry for a minute on medium-heat heat. Then, remove the skillet from heat and stir in the lemon juice and zest. Repeat this step with the coconut milk, and then bring the skillet back to medium heat for another minute.

Give the vegan parmesan to the sauce and stir well. Season the sauce with salt and pepper according to your taste.

Finally, add the cooked pasta to the lemon sauce and cook for four more minutes. Once done, serve the Lemon Pasta on plates or in bowls, and sprinkle with dome fresh herbs, if you like.

Storage instructions and tips

If you have leftovers of the creamy Lemon Pasta, you can store them in an airtight container.

I recommend you let the pasta cool down to room temperature first. If you do this, the pasta will last for around 7 days.

If you cook pasta for this simple lemon pasta recipe, reserve some of the starchy pasta water. You can use it to thin the sauce if it becomes too thick,

Can I freeze Lemon Pasta?

Yes, you can freeze this, but keep in mind to use leftover pasta that is just cooked al dente, which means the texture should be spot on, not overcooked.

When you do so, you can go straight ahead and freeze this lemon pasta after letting it cool down to room temperature in individual freezer bags or bigger airtight containers. It will last like that for around 4 months.

Variations for this Lemon Pasta recipe

Add herbs like, basil, parsley or chives.

Use extra vegetables: like peas, spinach, broccoli, and asparagus.

If you give this Lemon Pasta a try, tag me on Instagram or Facebook.

Show off your remakes, Florian.

Lemon Pasta

Yield: 2

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

This Lemon Pasta is budget friendly, creamy, tangy and ready in just 10 minutes. So easy to make with simple ingredients, you wouldn't believe it is vegan and you can do this with so little effort. Kids friendly, family approved a keeper with fresh flavor that the whole family will enjoy.

Ingredients

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)

salt, pepper to taste

Instructions

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.

Nutrition Information:

Yield: 2Serving Size: 2 cups
Amount Per Serving:Calories: 540Total Fat: 15.9gSaturated Fat: 1.3gTrans Fat: 0gUnsaturated Fat: 9.8gCholesterol: 0mgSodium: 197mgCarbohydrates: 63gFiber: 5.3gSugar: 1.2gProtein: 13g

Creamy Lemon Pasta Recipe [easy, no cream, no butter] (2024)

FAQs

Can you use milk instead of cream for creamy pasta? ›

Can you substitute milk for heavy cream in pasta? Yes, however, it won't thicken in the same way as heavy cream. To get it thicker, whisk together 1 cup of whole milk (make sure it's COLD), 2 tablespoons of flour, and 2-3 tablespoons of melted butter (cooled). Whisk until smooth.

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What can I put on pasta when I have no sauce? ›

Simply melt butter and sprinkle in some garlic powder. Toss your spaghetti or favorite type of pasta in this delightful mixture to create a filling and appetizing meal. This is a great way to enjoy pasta on hot days, when a heavy pasta sauce is just too filling.

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How to make heavy cream without butter? ›

Alt milk + oil

Similar to the combination of butter and whole milk, oil adds fat to dairy-free milk, giving it a similar texture to cream. In general you'll want to use ⅔ cup of milk and ⅓ cup of oil for each cup of heavy cream, and you can use this substitute in both cooking and baking recipes.

Can I use milk instead of heavy cream? ›

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

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Can I use sour cream instead of heavy cream? ›

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

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How do you thicken pasta sauce without dairy? ›

Combine equal parts cornstarch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency. Test the sauce with a spoon.

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How do you make plain pasta taste better? ›

Melt butter with garlic very slowly to avoid burning the garlic. Season with parsley, salt, black pepper, and cayenne. Add cooked pasta to the skillet and toss until well coated with butter. Increase the heat to medium and cook until pasta is heated through and has absorbed some of the butter.

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How to jazz up pasta? ›

Fresh or dried herbs will also add flavor to pasta dishes.

"I use a lot of parsley, either fresh or even dried," Montillo said. "Oregano, garlic powder, onion flakes, black pepper all work well in a variety of sauces."

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How do you make pasta sauce thicker without heavy cream? ›

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

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What is the correct substitute of making heavy cream? ›

You can make a stand-in for the heavy cream called for in a recipe where it will be mixed with other ingredients. Melt 1/4 cup unsalted butter in a large glass bowl and gradually whisk in 3/4 cup whole milk or half and half. You'll end up with 1 cup of a cream substitute. Use in soups, sauces, puddings, etc.