Simple Vegan Recipes

Lemon Garlic Pasta

A simple recipe for vegan Lemon Garlic Pasta. It’s a vibrant and refreshing pasta dish that takes minimal effort to make. You only need 7 basic ingredients, and 20 minutes to make this satisfying dish!

[日本語のレシピはここをクリック]

an image of lemon garlic pasta

Lemon Garlic Pasta

I’m kind of obsessed with the lemon and garlic flavor combo, especially for pasta. Vegan Lemon Garlic Pasta is tangy, vibrant and refreshing. It’s also creamy, but without being too heavy. So, this pasta dish is great as either a main dish, or a filling side dish. I love serving it with grilled veggies and hearty salads.

What ingredients you need

Here is a list of the ingredients you will need to make vegan Lemon Garlic Pasta.

You only need 7 basic ingredients:

  • pasta
  • extra virgin olive oil
  • garlic
  • nondairy cream
  • salt
  • vegan butter
  • lemon

Suggestion for Toppings:

  • Parsley
  • Chili Flakes
  • Vegan Parmesan Cheese

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Pasta – you can use any type of pasta, but my personal favorite is the thin, light kind of pasta. For example, Capellini (Angel Hair) or Vermicelli are the thinnest pastas, and they pair really well with this sauce.

Non-dairy cream – any type of unsweetened, unflavored cream will work. In Japan, the most readily available non-dairy cream is Soy Cream (for whipping cream). You should be able to find it at any supermarket, in the dairy section.

Vegan Butter – either vegan butter or margarine will work.

Vegan Parmesan Cheese – check out my recipe for vegan parmesan cheese. You can make your own parmesan with only 3 simple ingredients!

How to make Vegan Garlic Lemon Pasta

A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. It’s very simple, and will only take 20 minutes to make!

  1. Prepare the pasta – cook the pasta according to package instructions. Reserve some pasta water for later use.
  2. Make the sauce – heat oil in a pan, and cook the garlic for several minutes. Add the rest of the ingredients and stir well.
  3. Combine – add the cooked pasta to the sauce pan, and toss to combine.
  4. Garnish – top the pasta with parsley, chili pepper, and vegan parmesan cheese.

Looking for another vegan pasta option?

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

Lemon Garlic Pasta

Tangy, refreshing Lemon Garlic Pasta. This recipe only requires 7 basic ingredients, and 20 minutes to make!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 2

Ingredients

  • 200 grams pasta
  • 1/2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/3 cup nondairy cream I used soy cream
  • 1/2 tsp salt
  • 2 tbsp vegan butter
  • 1/2 lemon juiced and zested

Topping Suggestions

  • fresh parsley
  • chili flakes
  • ground pepper
  • vegan parmesan see Notes below

Instructions

  • Cook the pasta according to package. Reserve 3 tbsp of the pasta water for later use.
  • Heat olive oil in a pan, and add minced garlic. Cook for 2 minutes.
  • Add nondairy cream, salt, vegan butter, lemon juice and lemon zest to the pan. Cook and stir to warm up.
  • Add the cooked pasta and pasta water. Cook and sir until heated through.
  • Serve with your choice of topping. My favorite is vegan parm and parsley. Enjoy!

Notes

For homemade vegan parmesan cheese, check out this recipe.

ヴィーガン・レモンガーリックパスタ

レモンガーリックパスタ

レモン、ガーリック、豆乳クリームがベースのパスタレシピです。こう見えて、意外とあっさりしているので、メインディッシュだけでなくサイドディッシュにもオススメです。材料7つと15分で出来る簡単レシピ、是非お試しください!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2

Ingredients

  • パスタ 200g
  • オリーブオイル 大さじ1/2
  • ニンニク、みじん切り 2片
  • 豆乳クリーム 1/3カップ
  • 塩 小さじ1/2
  • ヴィーガンバター 大さじ2
  • レモン 1/2個 レモン汁とレモンゼスト

オススメのトッピング

  • パセリ
  • チリフレーク
  • ブラックペッパー
  • ヴェーガンパルメザンチーズ 下記の「Notes」にレシピがあります

Instructions

  • パスタを表記通りに茹でる。茹で汁大さじ3を取っておく。
  • フライパンにオリーブオイルを熱し、ニンニクを1〜2分炒める。香りが立ったら、豆乳クリーム、塩、ヴィーガンバター、レモン汁とレモンゼストを加える。
  • 茹でたパスタとパスタの茹で汁を加えて、全体にからめたら出来上がりです。

Notes

ヴィーガン・パルメザンチーズのレシピはここをクリックしてください。

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Hi there! I'm Lily

I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

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