Creamy Garlic Lemon Pasta

This creamy garlic lemon pasta is just what you need for a quick, easy, and satisfying meal! Made with simple dairy-free ingredients and ready in 20 minutes, it’s bursting with bright, zesty flavors. It's the kind of dish that'll have everyone asking for seconds!

With just a few pantry staples, this creamy lemon garlic pasta is perfect for any night of the week. And if you enjoy easy and satisfying meals, you also love my miso pasta!

Why I Love This Recipe

As a busy mom, I’m a big fan of easy yet satisfying meals, and I’m happy to report that this creamy garlic lemon pasta checks both boxes! It's super simple to make but packed with bright, zesty flavors that make it feel like summer (even in the dead of winter).

Combining fresh garlic, fresh lemon juice and zest, and creamy soy milk creates a rich, creamy sauce that perfectly coats each pasta strand. Plus, it's entirely plant-based, making this meal a great option if you’re vegan or are catering to those with dairy sensitivities.

Ingredient Notes

Here’s a breakdown of everything you’ll need for this creamy lemon garlic pasta recipe.

• Spaghetti: I like to use spaghetti as the base of the dish, but you can use any pasta shape you prefer here.
• Vegan Butter: To sauté the garlic and herbs, use store-bought butter for convenience, or make your own vegan butter!
• Cashews: Make sure to use raw, unsalted cashews for the best results.
• Garlic: Provides a robust, savory flavor that balances the brightness of the lemon. Use thinly sliced fresh garlic cloves for maximum flavor!
• Thyme Leaves: Fresh thyme adds an earthy, aromatic note to the sauce.
• Lemon: You’ll need fresh lemon zest and juice for a bright, tangy flavor.
• Soy Milk: Creates an ultra-rich, creamy sauce consistency. Opt for plain, unsweetened soy milk to control the dish's sweetness.
• Nutritional Yeast: Adds a cheesy, umami flavor. Look for nutritional yeast at any bulk food or health food store.
• White Miso Paste: Brings depth and a savory umami kick to the sauce. You’ll find the best miso paste at your local Asian food market.
• Sugar: Balances the acidity of the lemon juice with a delicate sweetness. You can use cane sugar or regular granulated sugar.

Substitutions

• Spaghetti: This recipe works well with fettuccine, linguine, or even gluten-free pasta.
• Vegan Butter: Use olive oil for a slightly different flavor and to keep it dairy-free.
• Cashews: If cashews aren’t your thing, blanched almonds or sunflower seeds will both work as well.
• Soy Milk: Fee; free to replace soy milk with almond, oat, or cashew milk (just make sure to use a plain and unsweetened variety).
• Nutritional Yeast: You can also use vegan Parmesan for a similar cheesy taste.
• White Miso Paste: To add umami flavor without miso paste, try tamari or soy sauce (start with half the amount, then adjust gradually).
• Sugar: You can replace sugar with maple syrup or agave for a more natural sweetness.
• Thyme Leaves: Swap with basil or oregano for a different herbal note.

How to Make

This creamy garlic lemon pasta couldn’t be easier to make! Follow my tips for the best results.

Preparation

Begin by cooking cashews in boiling water for 5 minutes till they soften, which will make blending them into a smooth sauce much easier. Carefully zest the lemon, avoiding the bitter white pith. Cut the lemon in half and squeeze the juice into a small bowl.

Cooking

Step 1
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve some pasta water before draining and rinsing the pasta.

Step 2
Drain the softened cashews, then blend them with the soy milk, miso paste, nutritional yeast, lemon juice, lemon zest, sugar and and the reserved pasta water. Blend until it turns into a rich and creamy sauce.

Step 3
Melt the vegan butter over low heat in a medium-sized pot. Add the thinly sliced garlic and thyme leaves, stirring continuously for about one minute to release their flavors without burning.

Step 4
Slowly pour in the blended cream sauce while continuously whisking. Increase the heat to medium and cook the sauce until it thickens to a creamy consistency.

Step 5
Add the cooked pasta to the sauce, tossing gently to coat each strand evenly. Use tongs to help mix the pasta without breaking it.

Step 6
Remove your creamy lemon garlic pasta from the stove and garnish with finely chopped Italian parsley and a drizzle of extra virgin olive oil before serving.

Expert Tip

The secret to creating a rich, creamy sauce without a drop of dairy is the cashews that blend into a fully creamy paste and reserved pasta water. The starch from the reserved pasta water creates a silky texture that clings to every strand of pasta.

I recommend saving more pasta water on hand than this recipe calls for. If the sauce becomes too thick, you can thin it out with this starchy liquid without diluting the flavor.

Cooking Tips

• Don’t Overcook the Pasta: Cook the pasta just until al dente since it will continue to cook slightly when mixed with the cream sauce.
• Use a Microplane: A microplane grater allows you to zest the lemon finely without reaching the bitter white pith.
• Adjust the Consistency: If the sauce is too thick, add a splash of more soy milk or pasta water. If it’s too thin, cook it a bit longer.

Frequently Asked Questions

Storing & Reheating

If you have leftover creamy garlic lemon pasta, let it cool completely before storing it.

Fridge
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce will thicken as it sits, so you might need to add a splash of soy milk or water when reheating.

Reheating
Reheat the pasta gently on the stovetop over low heat, stirring frequently. If the sauce has thickened, add a little soy milk or water to loosen it. Avoid microwaving, as it may cause the sauce to break.

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