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.
Wow, restaurant quality, but feel great about the ingredients and tastes even better the next day if there’s leftovers. Personally used two heads of garlic because nothing beats the flavor.
This is one to not miss!!
Thanks! Love that you added even more garlic lol
My favorite creamy lemon sauce ever! It’s unbelievably easy for a weeknight go-to. I add asparagus to the sauce before I add the pasta, and top it off with some breaded tofu. Love this so much!
Love those additions!
Omg! Made this dish and it is positively addictive. I doubled the batch because I k ew my son and his wife would tear it up. And they did. Me too! Love your recipes, love you on TT. You are such a treasure. Thank you.
Thank you—it means a lot!
Very easy to make and flavor is spot on. I added slices of sauteed portabella mushroom and asparagus spears in the final step. I only used the juice of 1.5 lemons as my husband doesn’t care for intense lemon flavor and it was still well-balanced. I’m ecstatic to have found this recipe and it will definitely go into my pasta recipes rotation. Thank you, Mr. Bernanrd! I can’t wait to come across your next TikTok video.
Wow, thanks Yolanda for taking time to share this. I appreciate it.
Hey there. The recipe says two cans of coconut milk, but the YouTube channel says 1 can. There’s also no measurements for which can size. I’m cooking it and realize 2 cans is too much, even with extra veggies added while cooking the pasta. Might want to edit that.
Love your recipes ❤️
Hi, it says 2 cups, not 2 cans.
This was the first recipe of yours that I have done since coming across your YouTube channel. It was delicious!!! I followed the recipe but used chickpea pasta instead (2 boxes since they come in 8 ounces) I will definitely be making this a couple times a month!
So happy that you enjoyed it! Hope you try more!
I made this tonight and it was yummy! It was a little bit wet but letting it sit helped it thicken. i definitely wish i had added soy curls or something, but base flavor was great! i made no changes, other than the pasta i used was fettuccine. i would definitely make this again!
Glad you liked it