Vegan Lemon Pasta (15 Minutes)

Vegan lemon pasta in a white bowl topped with fresh parsley.

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Vegan Lemon Pasta (15 Minutes)

This vegan lemon pasta is the perfect way to get a healthy, delicious meal on the table in a flash. In 15 minutes, you'll have a rich, healthy pasta dish full of bright, citrus flavor, a touch of heat, and a creamy texture. It's a healthy take on creamy pasta that everyone will love.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Pasta

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 360kcal

Author: Alison Corey

Equipment

Ingredients

12 oz spaghetti
¼ cup reserved pasta water
1 tbsp extra virgin olive oil
3 cloves garlic minced
12 oounces silken tofu
1 lemon zest and juice
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
red pepper flakes optional, for heat
vegan parmesan for serving

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
Blend the silken tofu, lemon juice, and zest in a blender or food processor until smooth.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the blended tofu mixture to the skillet with the garlic. Stir well and let it heat through for 1-2 minutes—season with salt and black pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water.
Add the drained pasta to the skillet and toss until evenly coated. Adjust seasoning if needed, and add red pepper flakes if you’d like a little spice.
Stir in chopped parsley and toss again.
Divide the pasta into bowls and garnish with extra parsley and lemon zest if desired.

Video

Notes

Tips for Making Vegan Lemon Pasta

Sprinkle with nutritional yeast or vegan parmesan for a cheesy finish.
Stir in leaf spinach, cherry tomatoes, or arugula for added color.
Store in an airtight container in the refrigerator for 3-4 days.

Nutrition