Vegan Creamy Lemon Pasta
Simple and easy vegan pasta made with coconut cream, olive oil, lemon, garlic, salt, and pepper. Ready in just 20 minutes.
Servings: 4 servings
Ingredients
- 12 oz linguine or spaghetti
- 1/4 cup olive oil
- 4-6 garlic cloves chopped
- 1 tbsp lemon zest
- 2 large lemons juiced
- 14 oz coconut cream one can
- Kosher salt and pepper to taste
- 1/4 cup chopped parsley
Instructions
- Cook the pasta in salted water according to the package directions.
- Heat the oil in a large skillet over medium heat. Add the garlic and saute for 1 minute. Add in the lemon zest, juice, and coconut cream. Allow the sauce to simmer for a minute, then season with salt and pepper to your taste.
- Add the cooked pasta and toss to coat with the sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- use fresh lemon and fresh garlic for the best flavor.
- you may use avocado oil in place of olive oil.
- this pasta is made vegan by using coconut cream (in a can). For a non-vegan option, you may use cream cheese or half and half.
- for ane even healthier version, use chickpea or lentil pasta.
Nutrition
Calories: 788kcal | Carbohydrates: 77g | Protein: 16g | Fat: 49g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 599mg | Potassium: 646mg | Fiber: 7g | Sugar: 4g | Vitamin A: 43IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 4mg