Vegan Creamy Lemon Pasta

Vegan creamy lemon pasta cooks in under 20 minutes in one pot. Loaded with kale, asparagus, artichokes, peas, and onions, this creamy lemon vegan pasta recipe is so creamy you won't believe how delicious it is.

I combine the flavors I love whenever I create a new one-pot pasta recipe. For instance, lemon makes the best sauces and dressings, so I made a vegan creamy lemon pasta recipe in one pot in under 20 minutes. If you ever want a quick and easy meal, lemon pasta is not only easy; it's super creamy. 

Jump to:

• Creamy Lemon Pasta Ingredients
• Lemon Pasta Ingredients
• Lemon Pasta Ingredient Substitutions
• Lemon Cream Sauce for Pasta Ingredients
• Lemon Cream Sauce Ingredient Substitutions
• How to Make Vegan Creamy Lemon Pasta Recipe
• Serving Suggestions
• Recipe FAQs
• Tips
• Other Great Vegan One Pot Meals
• 📖 Recipe
• 💬 Reviews

Often, people ask me how I eat pasta and stay so thin. Even though some people avoid carbohydrates, I embrace them! What makes all the difference in the world is what ingredients go into the pasta recipe and how much pasta I eat. 

Since my lemon pasta recipe is plant-based and full of green, healthy vegetables, it's a win-win! So, don't run away from pasta; instead, load it up with veggies and a great sauce, and eat to your heart's content. 

Creamy Lemon Pasta Ingredients

Lemon Pasta Ingredients

First, I chose a few of my favorite vegetables, which work perfectly with a lemon flavor. 

• Pasta: I chose whole grain bow tie pasta.
• Artichokes: I buy artichoke halves in a can with brine or water. I avoid the ones in oil.
• White Onion: I love the flavor of white onion sauteed with garlic. It sweetens as it caramelizes.
• Garlic: Fresh garlic cloves are best for the deepest flavor.
• Kale: Chopped kale adds a lot of nutrients and it softens when it cooks in the past at the end.
• Asparagus: Asparagus is excellent in this lemon pasta recipe.
• Green Peas: I always find fresh green peas at Trader Joe's, but frozen work.

Lemon Pasta Ingredient Substitutions

• Any type and shape of pasta work well for this recipe. However, if using gluten-free pasta, I suggest cooking it first and reducing the vegetable broth in the recipe in half.
• If you don't have or like artichokes, substitute the artichokes with more asparagus or hearts of palm.
• Yellow onion often substitutes white onions in recipes.
• One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
• Substitute other greens, such as kale or collard greens, for kale.
• Try frozen or canned green peas if you can't find fresh ones.

Lemon Cream Sauce for Pasta Ingredients

• Lemon Juice + Zest: Fresh is always best.
• Cashews: Cashews provide the creaminess to the pasta; however, a nut-free substitution is provided below.
• Vegetable Broth: I buy organic vegetable broth at Costco in bulk.
• Garlic: I prefer fresh garlic whenever possible.
• Nutritional Yeast: The nutritional yeast provides a cheesy creaminess and well as a thickening agent.
• Dijon Mustard: Dijon mustard gives the pasta a tangy flavor.

Lemon Cream Sauce Ingredient Substitutions

• If you don't have fresh lemon juice, try bottles. Add an additional teaspoon of lemon juice to make up fo the lemon zest.
• For a nut-free option, try sunflower seeds. Or use silken tofu or drained white beans, and reduce the vegetable broth by one-half.
• One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
• Miso paste, soy sauce, liquid aminos, or Tamari are often used for nutritional yeast.
• Stone ground mustard is a substitute for dijon mustard.

How to Make Vegan Creamy Lemon Pasta Recipe

• To begin, saute the garlic, onions, and artichokes until the onions are translucent.  

• Then, add the vegetable broth and noodles.
• Although I chose bow-tie pasta, any pasta goes well with this recipe.
• Once the vegetable broth begins to boil, cover the pot, reduce the heat to simmer, and cook for 15 minutes. 
• Add all the ingredients to the Nutribullet blender for the sauce, and the sauce is ready in seconds. 
• Because the kale, peas, and asparagus are delicate and don't take long to cook, I add them to the last five minutes of the cooking process.
• This way, the vegetables are not overcooked. 

• Once the 15 minutes are done, remove the cover and stir in the lemon cream sauce for pasta. 

• Next, cook the ingredients for 5 additional minutes to combine the ingredients one last time. 

Serving Suggestions

• As a result, the sauce thickens, creating a creamy lemon pasta to die for.
• I add a slice of lemon to each bowl to add more lemon love to my creamy lemon pasta recipe.
• Also, I included some vegan parmesan cheese, and I made my family's favorite vegan garlic bread, but this time I added fresh rosemary, parsley, and basil. 

Recipe FAQs

Tips

• For a nut-free option, try sunflower seeds. Or use silken tofu or drained white beans, and reduce the vegetable broth by one-half.
• Choose any type or shape of pasta. For the exact cooking time, cook the pasta for the amount of time indicated on the pasta package.
• Lemon is very acidic and has a powerful flavor, so I suggest adding small amounts of lemon juice until you reach your lemony preference.
• Add a few red pepper flakes for additional flavor and a little spice.
• Serve with vegan garlic bread and vegan parmesan cheese.
• Most cooked pasta only lasts in the fridge for between 3–5 days.
• To achieve the perfect taste and texture, dump your pasta into a microwave-safe dish, and add a few drops of water or sauce. This will keep the pasta from sticking together and drying out.

If you love lemon, try this vegan creamy lemon pasta recipe for a quick and easy one-pot meal in under 20 minutes.

Other Great Vegan One Pot Meals

If you love this creamy vegan lemon pasta recipe, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe