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lemon pasta with spinach in black skillet with fork
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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

Ingredients

  • 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)

Instructions

  • 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!

Notes

  • 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.