Description
This creamy lemon pasta is bright, zesty, and totally dairy-free. With a luscious sauce made from lemon juice, garlic, nutritional yeast, and olive oil, it’s the perfect weeknight comfort dish that feels indulgent without the heaviness.
Ingredients
Scale
- 12 oz spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 teaspoons cornstarch
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil. In a separate saucepan, heat olive oil and sauté the minced garlic until golden.
- Stir in the lemon zest, lemon juice, vegetable broth, nutritional yeast, and cornstarch. Whisk until smooth and simmer gently.
- Cook the spaghetti until al dente. Reserve 1 cup of pasta water and drain the rest.
- Add the cooked pasta to the sauce and slowly stir in pasta water until the sauce clings beautifully to the noodles.
- Simmer for 2–3 minutes to allow the pasta to absorb the flavor. Season with salt and black pepper.
- Drizzle a little extra olive oil, garnish with herbs, and serve hot.
Notes
- Use fresh lemon juice for the best flavor.
- Don’t skip the reserved pasta water—it helps create the perfect creamy texture.
- Add chickpeas or steamed veggies to boost nutrition.
- Store sauce separately for best reheating results.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: lemon pasta, creamy vegan pasta, dairy-free pasta, lemon garlic spaghetti, plant-based dinner