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Creamy Lemon Pasta with Coconut Milk and Vegan Parmesan Recipe

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4.6 from 144 reviews

This vibrant and creamy Lemon Pasta recipe combines the zesty brightness of fresh lemon juice and zest with the richness of coconut milk, enhanced by garlic and a vegan Parmesan substitute. Perfect for a quick, dairy-free, and vegan meal, this pasta dish comes together in just 10 minutes, making it ideal for busy weeknights or light lunches.

Ingredients

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Pasta and Sauce 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

Instructions

  1. Heat Olive Oil and Sauté Garlic: In a skillet or casserole, warm the olive oil over medium heat. Add the roughly chopped garlic cloves and sauté for about 1 minute until fragrant but not browned.
  2. Add Lemon Juice and Zest: Remove the skillet from the heat, then stir in the freshly squeezed lemon juice and lemon zest. This prevents the lemon from cooking too harshly, preserving its bright flavor.
  3. Incorporate Coconut Milk and Simmer: Return the skillet to medium heat and stir in the full-fat coconut milk. Cook the mixture gently for another minute to combine the flavors.
  4. Add Vegan Parmesan and Season: Sprinkle in vegan Parmesan cheese and stir well until the sauce is creamy and evenly blended. Season with salt and freshly cracked black pepper to taste.
  5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss and cook together over medium heat for 4 minutes, allowing the pasta to soak up the lemony, creamy sauce.
  6. Serve: Transfer the pasta to plates or bowls and serve immediately, garnished optionally with extra lemon zest or vegan Parmesan.

Notes

  • Use gluten-free pasta if you require a gluten-free version.
  • Full-fat coconut milk provides a creamy texture and rich flavor; avoid light versions for this recipe.
  • Adjust the amount of lemon juice and zest to taste for more or less brightness.
  • Swap vegan Parmesan for nutritional yeast if desired for a different cheesy flavor.
  • This dish is perfect served warm and best enjoyed fresh but can be refrigerated and gently reheated.

Find it online: https://cookedbyclara.com/creamy-lemon-pasta-with-coconut-milk-and-vegan-parmesan-recipe/