There’s something about the smell of lemon and garlic sizzling in olive oil that always brings me back to early spring dinners at home. My daughter would tug at my apron, asking when it was ready. The scent filled the kitchen like sunshine on a rainy day. This creamy lemon pasta became our comfort food—a bright, silky bowl of cozy that comes together fast.
The best part? It’s simple, dairy-free, and so fresh.
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Why You’ll Love This Creamy Lemon Pasta
This creamy lemon pasta feels fancy, but it’s ready in under 30 minutes. The zesty lemon lifts every bite, while full-fat coconut milk adds a silky richness you’d never guess is dairy-free.
It’s perfect for those nights when you want something cozy but light. You don’t need special ingredients either. Just pantry staples and a couple of fresh lemons.
Also, it’s easy to make gluten-free or vegan. And if you love quick dinners with big flavor, this one’s a keeper. I’ve made it for friends who swear they don’t like lemon pasta—and they always ask for seconds.
Ingredients You’ll Need
Here’s what you’ll need for the base:
- 4 cups cooked pasta (gluten-free works too)
- 1/4 cup olive oil
- Juice from 2 lemons
- 2 tsp lemon zest
- 1 cup full-fat coconut milk
- 3 garlic cloves, roughly chopped
- Vegan parmesan cheese (as much as you like)
- Salt and pepper, to taste
Keep a handful of herbs handy too—they add a little garden-fresh magic.
Optional Add-ins and Variations
This creamy lemon pasta is endlessly customizable. Try tossing in:
- Chopped fresh basil, parsley, or chives
- Veggies like peas, baby spinach, broccoli, or asparagus
- Leftover grilled chicken or roasted chickpeas
You could even pair it with this Lemon Pepper Chicken recipe for extra zing.
How to Make Creamy Lemon Pasta
This recipe moves quickly, so gather everything before you begin.
- Cook your pasta and set it aside.
- In a skillet, heat the olive oil on medium. Add chopped garlic and let it sizzle for just 1 minute.
- Take the skillet off the heat. Stir in lemon juice and zest. The aroma here is amazing!
- Add coconut milk and return to medium heat for 1 minute.
- Stir in your vegan parmesan, then season with salt and pepper.
- Add the cooked pasta. Toss gently and let it all cook together for 4 more minutes.
Serve in warm bowls, maybe with a sprinkle of fresh herbs. It’s that simple.
Storage and Reheating Tips
Let any leftovers cool to room temp before storing. Keep the pasta in an airtight container in the fridge. It’ll stay good for about 7 days.
To reheat, use low to medium heat on the stove, or pop it in the microwave. You can also warm it in the oven at 170°F if you prefer a gentler heat. Add a splash of coconut milk if it thickens too much.
Can You Freeze Creamy Lemon Pasta?
Yes, absolutely. Use al dente pasta if you’re making it ahead to freeze. Let it cool completely, then pack it into freezer-safe containers.
It keeps well for about 4 months. When you’re ready to enjoy it again, thaw it overnight in the fridge. Then reheat on the stove, in the microwave, or in the oven at 170°F.
It still tastes fresh and creamy after freezing—just like the day you made it.
Creamy Lemon Pasta Recipe Card
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Creamy Lemon Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A bright, silky, dairy-free pasta made with lemon, garlic, and coconut milk. Simple, comforting, and ready in under 30 minutes.
Ingredients
4 cups cooked pasta (use gluten-free if required)
1/4 cup olive oil
2 lemons, juiced
2 tsp lemon zest
1 cup full-fat coconut milk
3 cloves garlic, roughly chopped
Vegan parmesan cheese, to taste
Salt and pepper, to taste
Fresh herbs (optional)
Instructions
1. Cook your pasta and set it aside.
2. Heat olive oil in a skillet over medium heat.
3. Add garlic and fry for 1 minute.
4. Remove from heat and stir in lemon juice and zest.
5. Add coconut milk and return to medium heat for 1 minute.
6. Stir in vegan parmesan, salt, and pepper.
7. Add cooked pasta and stir to combine.
8. Simmer for 4 more minutes, stirring occasionally.
9. Serve warm and garnish with herbs if desired.
Notes
Cool completely before storing.
Keeps in the fridge for up to 7 days in an airtight container.
Can be frozen for up to 4 months.
Thaw in fridge, then reheat gently on stove, in oven at 170°F, or microwave.
Try adding spinach, peas, or asparagus for variation.
Pairs well with grilled tofu or lemon pepper chicken.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 540
- Sugar: 1.2g
- Sodium: 197mg
- Fat: 15.9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 9.8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5.3g
- Protein: 13g
- Cholesterol: 0mg
Related Recipes to Try
Craving more cozy, creamy pasta nights? You’ll love these:
- Crockpot Garlic Parmesan Chicken Pasta for a hands-off creamy dinner
- Garlic Parmesan Chicken recipes with savory, comforting flavors
- Ground Beef Orzo recipe for a one-skillet hearty weeknight favorite
And if you’re feeling inspired, you can save all your favorites on my Pinterest page.
Frequently Asked Questions
What to eat with creamy lemon pasta?
This pasta pairs beautifully with a light green salad or grilled vegetables. You could also serve it with crusty bread or a protein like chicken or tofu.
How long is lemon pasta good for in the fridge?
Stored properly in an airtight container, it’ll last about 7 days in the fridge. Just make sure it cools completely before storing.
Can you put lemon in creamy pasta?
Yes! Lemon adds brightness and balances the richness of creamy sauces. It works especially well with dairy-free bases like coconut milk.
How to thicken a lemon pasta sauce?
If your sauce feels too thin, simmer it a few minutes longer. You can also add more vegan parmesan or stir in a bit of cooked pasta water to help it cling.
