Vegan Lemon Butter Garlic Pasta (Pasta al Limone)
🌱 Vegan Lemon Butter Garlic Pasta 🍋
This Vegan Lemon Butter Garlic Pasta is pasta al limone without the dairy. Spaghetti gets tossed in melted vegan butter, garlic, lemon zest, and a splash of pasta water until the sauce turns glossy and clings to every strand. Parsley, chili flakes, and vegan parmesan on top. Twenty minutes. One pan for the sauce.
I love this when I want something that tastes expensive and takes almost no effort. The lemon has to be fresh. That’s the whole personality of the dish. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Pasta 💚
- 🌱 Completely dairy-free
- 🍋 Bright lemon flavor
- 🧄 Lots of garlic
- 🧈 Glossy vegan butter sauce
- ⏱️ Ready in 20 minutes
- 🌶️ Chili flakes optional heat
The Secret to a Sauce That Clings
Save the pasta water. The starch is what turns melted butter and lemon into a real sauce instead of a puddle at the bottom of the bowl. Toss the spaghetti off the heat so the lemon stays bright. Don’t skip the zest — juice alone tastes sharp, zest tastes like lemon pasta.
Frequently Asked Questions ❓
What vegan butter works best? 🧈
A stick-style vegan butter with some fat. Light spreads can make the sauce thin.
Can I use olive oil only? 🫒
Yes. It becomes more of an aglio e olio with lemon. Still excellent.
How do I keep it from tasting bitter? 🍋
Zest only the yellow part of the lemon. The white pith is bitter.
🌱 Vegan Lemon Butter Garlic Pasta (Pasta al Limone)
Ingredients 🛒
- 12 oz spaghetti
- 4 tablespoons vegan butter
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- ½ teaspoon salt, plus more for the pasta water
- ½ teaspoon black pepper
- ¼ teaspoon chili flakes
- ¼ cup chopped parsley
- ¼ cup vegan parmesan, plus more for serving
Instructions 👩🍳
- Cook the spaghetti in well-salted water until al dente. Reserve 1 cup pasta water before draining.
- In a large skillet, melt the vegan butter over medium heat. Add the garlic and cook 1 minute, until fragrant.
- Add the lemon zest, half the lemon juice, salt, pepper, and chili flakes.
- Add the pasta and ⅓ cup pasta water. Toss until the sauce looks glossy and coats the noodles. Add more water if needed.
- Take off the heat. Stir in parsley, vegan parmesan, and more lemon juice to taste.
- Serve immediately with extra cheese and chili flakes.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 410 |
| Protein | 11g |
| Net carbohydrates | 58g |
| Total carbohydrates | 61g |
| Fiber | 3g |
| Total fat | 14g |
| Sodium | 420mg |
Estimates based on spaghetti, vegan butter, and vegan parmesan. Exact numbers may vary by pasta and butter brand.
Notes & Tips 💡
- If the sauce looks oily, add another splash of pasta water and toss hard.
- A handful of spinach or peas can go in with the pasta.
- This is best eaten right away. Leftovers need a splash of water when reheated.
- Linguine or bucatini work just as well as spaghetti.
This Vegan Lemon Butter Garlic Pasta is glossy, bright, and weeknight-fast. Pasta al limone, no dairy required. 🍋🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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