This insanely easy one pot vegan creamy lemon garlic pasta is a must try! It tastes like it’s right out of the kitchen at your local restaurant.
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Pasta is always a win, but sometimes it’s difficult to know what is really a good pasta and a great pasta. Insert: Great pasta.
This creamy vegan lemon garlic pasta is insanely easy to make but the flavor impact is superb. You won’t be able to get enough of it!
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Why You’ll Want to Try Rasta Pasta
Easy
The recipe itself is also easy and is ready in under 30 minutes, even 20 minutes if you have everything ready to start.
Pantry Staples
Everything in this recipe are things that we keep on hand all the time. We’d encourage you to do the same since many of our recipes contain these.
One Pot
No one likes cleaning up a ton of dishes. This entire recipe is made in one pot!
Notes on Ingredients:
Pasta
We’re using pappardelle noodles, but you can use your favorite!
Substitute: You can use gluten free pasta if needed. Truly, any pasta would work for this recipe.
Full Fat Coconut Milk (Canned)
Coconut milk is thick and creamy and leads to not only a better sauce, but a creaminess that can’t be beat.
Substitute: You can use ANY non-dairy milk in this recipe. Noting that you want to make sure it’s not flavored with any sweeteners or flavorings like vanilla. Thicker non-dairy milks like soy or creamy oat would be best, but note that using something not as thick as the coconut will take longer to reduce.
Add-ins
Other ingredients like chickpeas, asparagus, mushrooms, spinach, or vegan chicken strips if desired are all good add-in choices.
Other must try vegan pasta recipes:
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One Pot Creamy Vegan Lemon Garlic Pasta
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons vegan butter
- 1 bulb garlic, minced
- 4 cups vegetable stock (up to 6 cups if needed for more liquid)
- 2 cups canned coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon red pepper flakes, more or less to taste
- 1 pound pappardelle pasta, uncooked
- ½ cup vegan parmesan cheese
- 2 zest and juice of 2 lemons
- ¼ to ½ cup fresh parsley, chopped (more or less to taste)
Instructions
- In a large pot (or skillet with high walls), over medium heat, add in the oil and vegan butter. Once butter is melted, add in the garlic and allow to sauté for 30 seconds.
- Pour in the vegetable stock and scrap any bits off the bottom of your pot. Then, add the coconut milk and spices and stir together. Allow to come to a boil, and then add your pasta. Stir together, making sure all your pasta goes under the liquid. Cook according to your box instructions, adding more liquid if needed.
- When pasta is finished cooking and most liquid is soaked up, turn off heat and add in the vegan parmesan, lemon juice, and lemon zest. Stir together and top with fresh parsley before serving.
Notes
Video
Nutrition
Frequently Asked Questions:
We need to look at the coconut Milk, vegan butter, vegan parmesan and the pasta.
You can swap the coconut milk with any non-dairy milk, just noting it may take longer to reduce. We’d recommend you make a roux after adding the garlic before adding in non-dairy milk.
For the vegan parmesan, just look for one without coconut oil or omit.
And you want the vegan butter to be soy free.
You can use a gluten free pasta that takes 6-8 minutes to cook. If you are using one that takes 4-6 minutes, you’ll want to reduce the vegetable stock to 2 cups and then add in more if needed as it cooks.
This pasta is best served right away.
We don’t recommend freezing this recipe.
I tried this recipe today and it is SO delicious. I’m glad I found it through a search for vegan pasta sauce because I have digestive sensitivities to dairy and this non-dairy sauce hits the spot; you’d never be able to tell it doesn’t have dairy because of the coconut milk.
Aww, thank you so much! We’re so glad too hear that the recipe was a hit for you and that you really enjoyed the sauce!
This sounds delicious and I’d like to make it at home but my husband really don’t like the taste of coconut. I’m assuming that subbing a vegan cream alternative would probably work well?
a vegan heavy cream or like a cashew cream would work. Alternatively, you can use a regular non-dairy milk that’s thicker like soy or extra creamy oat – you may need to reduce a bit longer or add a little cornstarch
I’m a big pasta lover . The fettuccini pasta is made with eggs and that’s why I stopped buying them. Is there a other alternative.
Many boxed fettuccini pastas are made without egg, especially store bought brands. Always double check the ingredients of course