Name: Creamy Lemon Pasta with Coconut Milk and Vegan Parmesan Recipe
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Italian-inspired
Ingredients: 4 cups cooked pasta (gluten-free if required); 1/4 cup olive oil; 2 lemons, juiced; 2 tsp lemon zest; 1 cup full-fat coconut milk; 3 cloves garlic, roughly chopped; Vegan Parmesan cheese (to taste); Salt and pepper, to taste

Jump to Recipe· 4.6 from 144 reviews

If you’re craving a pasta dish that’s bursting with brightness yet luxuriously creamy, this Creamy Lemon Pasta with Coconut Milk and Vegan Parmesan Recipe is your new go-to. It perfectly blends zesty lemon flavor with silky coconut milk, all topped off with a delightful vegan parmesan sprinkle. Ready in just 10 minutes, it’s a refreshing twist on pasta that never disappoints!

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Why You’ll Love This Recipe

Simple Ingredients: Uses everyday pantry staples for a quick, fuss-free meal.
Dairy-Free & Vegan: Creamy without the cream, perfect for plant-based or lactose-sensitive eaters.
Bright & Tangy Flavor: The fresh lemon juice and zest really pop, making every bite lively.
Perfectly Balanced Texture: Silky coconut milk and a sprinkle of vegan parmesan melt together harmoniously.

Ingredients You’ll Need

What’s wonderful about the Creamy Lemon Pasta with Coconut Milk and Vegan Parmesan Recipe is how few ingredients it requires—but each one plays a crucial role in creating layers of flavor, richness, and freshness in the dish.

Pasta: Use your favorite kind—regular, gluten-free, or whole wheat; cooked just right to soak up the sauce.
Olive Oil: Adds silkiness and a subtle fruitiness that complements the lemon beautifully.
Lemons: Both juice and zest give vibrant citrus notes that awaken the palate.
Coconut Milk (full fat): This is the secret for that creamy texture without any dairy.
Garlic: Gently fried to release its aroma, balancing the zesty lemon with a savory touch.
Vegan Parmesan: Brings a cheesy, salty finish that elevates the creaminess.
Salt & Pepper: Essential seasonings to bring all the flavors together.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

This Creamy Lemon Pasta with Coconut Milk and Vegan Parmesan Recipe is wonderfully adaptable—feel free to play around with it based on what you have on hand or your taste preferences. Here are some ideas to make it your own!

Add Fresh Herbs: Toss in chopped basil, parsley, or thyme for an herbal punch that complements the lemony sauce.
Spicy Kick: Sprinkle some red chili flakes or add a dash of hot sauce if you like a bit of heat alongside the tangy notes.
Protein Boost: Incorporate chickpeas, pan-fried tofu, or sautéed mushrooms for a heartier meal.
Nutritional Yeast: Swap or combine vegan parmesan with nutritional yeast for an extra cheesy vibe.

How to Make Creamy Lemon Pasta with Coconut Milk and Vegan Parmesan Recipe

Step 1: Create the Flavor Base

Start by heating the olive oil gently in a skillet. Add the roughly chopped garlic and fry it just until fragrant, about one minute—be careful not to let it burn! This creates the aromatic foundation for your creamy lemon sauce.

Step 2: Add Lemon and Coconut Milk

Remove the skillet from the heat, then stir in the lemon juice and zest, letting that fresh citrus aroma take the spotlight. Next, pour in the full-fat coconut milk and return to medium heat, cooking gently for another minute. This step thickens the sauce and adds rich creaminess without dairy.

Step 3: Incorporate Vegan Parmesan and Season

Sprinkle in your vegan parmesan cheese and stir well to melt it into the sauce, which deepens the flavor and gives a satisfying cheesy texture. Season with salt and pepper to taste, adjusting as you go to hit that perfect balance.

Step 4: Combine Pasta and Sauce

Finally, toss the cooked pasta into your luscious lemon sauce, stirring to coat every strand beautifully. Let it cook together for about 4 minutes so the pasta absorbs the vibrant flavors and becomes irresistibly silky. Then, it’s ready to serve!

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Pro Tips for Making Creamy Lemon Pasta with Coconut Milk and Vegan Parmesan Recipe

Fresh is Best: Use freshly squeezed lemon juice and zest to keep the flavors bright and natural.
Coconut Milk Choice: Always opt for full-fat coconut milk for that luscious creamy texture; light versions won’t thicken as well.
Garlic Timing: Don’t overcook the garlic—just a minute to avoid bitterness and preserve its aromatic charm.
Pasta Texture: Cook your pasta al dente so it holds up well once mixed with the sauce, providing delightful bite.

How to Serve Creamy Lemon Pasta with Coconut Milk and Vegan Parmesan Recipe

A black pan filled with creamy spaghetti pasta mixed in a smooth, light yellow sauce with small green spinach leaves scattered throughout. The pasta strands are thick and coated evenly in the sauce, showing a rich texture, with some bits of sauce splashed on the sides of the pan. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped herbs—like parsley, chives, or basil—adds a peppery hint and gorgeous green contrast. You can also zest a little extra lemon on top for that vibrant pop or scatter toasted pine nuts for some crunch and nuttiness.

Side Dishes

This pasta shines with simple side dishes like a fresh mixed green salad with a light vinaigrette or roasted seasonal veggies. For a more indulgent meal, crusty garlic bread or bruschetta pair beautifully by soaking up the luscious sauce.

Creative Ways to Present

Serve the pasta in deep bowls for a cozy feel or on wide plates to showcase the glistening sauce. Garnish with edible flowers or microgreens for an elegant touch at dinner parties. For a fun twist, try layering the pasta with grilled lemon slices for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Leftover creamy lemon pasta stores well in an airtight container in the refrigerator for up to 3 days. The sauce might thicken, but a splash of plant-based milk or water while reheating will quickly bring back its silky texture.

Freezing

This pasta is best enjoyed fresh, but you can freeze the sauce separately in a freezer-safe container for up to 2 months. When ready, thaw in the fridge overnight and warm gently before tossing with freshly cooked pasta.

Reheating

Reheat your creamy lemon pasta gently on the stovetop over low heat, stirring in a bit of water or coconut milk to loosen the sauce. Avoid microwaving at high heat to prevent the coconut milk from separating and keep that luscious creaminess intact.

FAQs

Can I use another type of pasta for this recipe?

Absolutely! While any pasta shape works, long noodles like spaghetti or fettuccine highlight this sauce beautifully. Gluten-free options are also perfect if you’re avoiding gluten.
Is coconut milk really necessary?

Coconut milk is key for the silky, creamy texture without dairy. If you want to experiment, you can try full-fat cashew cream or almond milk, but the richness might be a bit different.
How can I make this recipe less tangy?

If you prefer a milder lemon flavor, reduce the amount of lemon juice slightly or balance it out with a teaspoon of maple syrup or agave to soften the tang.
What brand of vegan parmesan do you recommend?

Look for vegan parmesan made from cashews or nutritional yeast blends that melt well and have a good savory bite. You can also make your own at home by blending cashews, nutritional yeast, garlic powder, and salt.

Final Thoughts

This Creamy Lemon Pasta with Coconut Milk and Vegan Parmesan Recipe is such a joyful twist on a classic favorite—bright, creamy, and decadently simple all at once. It’s perfect for busy weeknights, special dinners, or anytime you want something comforting with a fresh zing. I can’t wait for you to give it a try and make it your own!