Lemon & Garlic Pasta

A bright, zesty pasta tossed in garlicky olive oil with lemon, chili flakes, and nutritional yeast for a light yet creamy, dairy-free finish. Simple, elegant, and packed with flavor.

Course Main Course

Cuisine Italian

Keyword dairy-free pasta, Italian vegan recipe, Lemon garlic pasta, nutritional yeast pasta, simple vegan dinner, vegan pasta

Prep Time 10

Cook Time 15

Servings

Calories 520kcal

Ingredients

1 lb 454 g spaghetti or linguine (vegan)
1/3 cup 80 ml extra virgin olive oil
6 cloves garlic thinly sliced
1/2 teaspoon red pepper flakes
2 large lemons zested and juiced
1/4 cup 15 g fresh parsley, chopped
1/2 cup 60 g nutritional yeast
1/2 cup 120 ml reserved pasta water
Sea salt to taste
Black pepper to taste

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain.
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Sauté gently for 3–4 minutes until the garlic is golden and fragrant (do not burn).
Stir in the lemon zest and cook for 30 seconds to release the aroma.
Add the cooked pasta directly to the skillet. Pour in the lemon juice and sprinkle in the nutritional yeast.
Gradually add the reserved pasta water, about 1/4 cup at a time, tossing continuously until a silky, emulsified sauce forms and coats the pasta.
Stir in the chopped parsley. Season with sea salt and freshly cracked black pepper.
Serve immediately with extra lemon zest on top if desired.

Notes

The pasta water is key for creating a creamy, emulsified sauce—don’t skip it.

Use high-quality olive oil for best flavor.

Add sautéed spinach, mushrooms, or asparagus for variation.

Nutrition