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Creamy Lemon Pasta

Creamy Lemon Pasta
Creamy Lemon Pasta

This creamy lemon pasta is the perfect dish for even the most ardent meat-and-two-veg eater; we promise you, they'll never know it's plant-based.

This silky and decadent dish is ready in the time it takes for your pasta to cook and is perfect for whipping up for a quick midweek meal!


Before you start

Kettle boiled | Saucepan | Frying pan



  • 3 tbsp olive oil
  • 3 cloves garlic
  • 2 unwaxed lemons
  • 250ml Vegan cream
  • Salt and pepper to taste
  • Handful of parsley
  • 150g pasta per person


  1. 1.

    Prepare the ingredients | Peel and chop the garlic | Zest and juice one lemon | Chop the parsley

    Prepare the pasta | Pour the pasta into a big pot of boiling salted water and cook according to packet instructions (approx 7-9 mins)

    Make the sauce | Warm the olive oil in the frying pan over medium heat, add the garlic and stir for a few minutes not allowing the garlic to brown | Add the vegan cream | Add the zest and juice of the lemon and the chopped parsley

    Finish and serve | Fold your cooked pasta into the sauce and serve with a sprinkling of nooch and some more salt and pepper