Creamy Lemon Pasta

Super simple
Super simple
Super simple
Super simple
0:15 m

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!

Start cooking ➞




For the recipe

<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>2 lemons<item-todo-done><item-todo-done>250ml plant-based cream<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> parsley<item-todo-done><item-todo-done>150g pasta per person<item-todo-done>

Before you start

Kettle boiled | Saucepan | Frying pan

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
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