Skip to content Back to your kitchenVegan Lemon Pasta
🇮🇹 Italian
Spaghetti in a silky lemon, butter and parmesan sauce with black pepper. This vegan version swaps in cashews, coconut oil. Ready in about 20 minutes.
Prep 5 min Cook 15 min Serves 3 Easy Ingredients
- 🍋Lemon1, juiced
- 🍝Spaghetti300 g
- 🫙Cashewsfinely ground with salt (vegan parmesan)
- 🫙Coconut Oil3 tbsp
- 🌶️Black Pepperto taste
- 🍋Lemon Zest1 tbsp
Optional extras
- 🧄Garlic1 clove
- 🌿Fresh Parsley2 tbsp
Instructions
- 1
For this vegan version, use coconut oil for butter, cashews for parmesan cheese wherever the steps mention them.
- 2
Cook spaghetti in well-salted water; reserve a cup of pasta water.
- 3
Melt butter with garlic and lemon zest.
- 4
Add pasta, lemon juice, parmesan and splashes of pasta water, tossing until creamy.
- 5
Finish with pepper and parsley.
Chef's tip
Reserve a splash of the cooking water; it helps the sauce cling to the noodles.
Vegan Lemon Pasta
- Time
- 20 min
- Serves
- 3
- Level
- Easy
- Prep / cook
- 5 / 15 min
Ingredients
- 🍋 Lemon1, juiced
- 🍝 Spaghetti300 g
- 🫙 Cashewsfinely ground with salt (vegan parmesan)
- 🫙 Coconut Oil3 tbsp
- 🌶️ Black Pepperto taste
- 🍋 Lemon Zest1 tbsp
Optional
- 🧄 Garlic1 clove
- 🌿 Fresh Parsley2 tbsp
Steps
- For this vegan version, use coconut oil for butter, cashews for parmesan cheese wherever the steps mention them.
- Cook spaghetti in well-salted water; reserve a cup of pasta water.
- Melt butter with garlic and lemon zest.
- Add pasta, lemon juice, parmesan and splashes of pasta water, tossing until creamy.
- Finish with pepper and parsley.
