Vegan Lemon Pasta

This Vegan Lemon Pasta is quick and easy to make, ready in just 30 minutes. A creamy dairy free ricotta and parmesan sauce pairs perfectly with bright lemon zest, garlic and fresh herbs for flavorful dinner that the whole family will love.

Creamy, lemony sauce

Easy weeknight dinner

Vegan and gluten free friendly

Why you'll love this recipe:

What you will need: 

Add ricotta, ½ of the milk, salt and lemon pepper seasoning to a bowl and whisk well.


Add butter to a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, stirring often so the garlic does not burn.


Add in the lemon juice and zest and stir well.


Whisk in the ricotta/milk mixture and the remaining milk. Bring to a low boil, then reduce heat to medium.


Add in the cooked pasta and parsley, tossing well to coat. If adding in frozen peas, add 1 ½ cups now and stir well.


Tips and tricks:

Don't overcook the pasta

Use a large pan

Add in a vegetable or protein

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