Go Back
+ servings
lemon pasta with spinach in black skillet with fork

Lemon Pasta

This lemon pasta (aka Pasta al Limone) is creamy, citrusy, and refreshing, perfect for any time of the year. This dish makes for a great mid-week meal that uses just 10 base ingredients, can be made in under 30 minutes and is dairy-free, vegan, and can be made oil-free, gluten-free, and nut-free!
Course Dinner, lunch, Pasta
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4


  • 8 oz (225 g) pasta (dry) of choice
  • 1 tbsp olive oil or veggie broth (if oil-free)
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • Salt & black pepper to taste
  • 1 Pinch of nutmeg
  • 1 1/3 cup (320 ml) plant-based milk (*see notes)
  • 2 tbsp (32 g) cashew butter (*see notes)
  • 1 tbsp cornstarch + 2 tbsp water (*see notes)
  • 2 cups (60 g) baby spinach
  • Red pepper flakes to taste (optional)
  • Vegan Parmesan to garnish (optional)


  • Cook your favorite pasta (regular pasta, gluten-free pasta, or grain-free pasta) in a pot according to package directions.
  • Meanwhile, heat olive oil in a large skillet and add the onion. Sauté for 3 minutes, then add garlic and lemon zest. Sauté for a further minute, stirring frequently.
  • Add lemon juice, salt, nutmeg, black pepper, plant-based milk, and cashew butter. Stir to combine and bring to a boil.
  • In a small bowl combine cornstarch and water. Stir until there are no lumps and pour the mixture into the skillet.
  • Let simmer for a few minutes until thickened, then add spinach, and cook until wilted, about one minute. Turn off the heat and add the cooked pasta. Stir to combine.
  • Taste it and adjust seasonings. Add more salt/pepper/lemon juice or red pepper flakes to taste. Add a splash of plant-based milk or vegetable broth for a thinner sauce.
  • Sprinkle with vegan Parmesan and enjoy!


  • Milk: Any plant-based milk like almond milk, soy milk, oat milk, coconut milk, cashew milk, etc. is fine! You can also replace 1/4 cup (60 ml) of the milk with white wine.
  • Cashew butter: You can use any other nut butter instead of cashew butter. Use tahini for a nut-free version.
  • Cornstarch: Any starch can be used (potato starch, arrowroot flour). Regular flour should work too.
  • More tips/variations and step-by-step photos can be found above in the blog post.
Nutrition Facts
Lemon Pasta
Amount Per Serving
Calories 321 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Carbohydrates 50g17%
Fiber 3g12%
Sugar 2g2%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.