Our Lemony Vegan Pasta Recipe – Bright And Zesty Goodness

Jess Miller

When it comes to quick and easy weeknight meals, this lemony vegan pasta hits all the right notes. It’s bright, tangy, and full of fresh flavours without being too heavy.

The lemon brings an energizing zest that wakes up your taste buds, while the garlic and olive oil provide the perfect base for a simple yet satisfying dish.

This pasta is perfect for when you’re craving something light but still hearty enough to be filling.

The best part? It’s completely customizable, so whether you’re sticking to a strict vegan diet or just looking for a plant-based option, you can enjoy it any time.

Ready to get started?

Contents hide

1 Why This Dish Works So Well

2 How to Make Our Vegan Lemon Pasta

2.1 Ingredients

3 Method

4 Variations and Add-ins

5 Storing and Reheating

6 Final Thoughts

7 Our Lemony Vegan Pasta Recipe – Bright And Zesty Goodness

7.1 Ingredients

7.2 Directions

Why This Dish Works So Well

This lemony vegan pasta is a perfect example of how simple ingredients can create a dish that’s bursting with flavor.

The olive oil provides richness, while the nutrients like iron and vitamins A and C.

It’s also versatile. Try adding roasted veggies, sautéed mushrooms, or chickpeas for extra protein.

For a creamy version, add a splash of coconut milk or cashew cream at the end.

How to Make Our Vegan Lemon Pasta

To make this bright and zesty dish for the family, you’ll need a handful of key ingredients:

Ingredients

350g pasta (spaghetti, penne, or fusilli all work well)
1 tablespoon olive oil
3 cloves garlic, minced
1 cup spinach (fresh or frozen)
Juice of 1 lemon
Zest of 1 lemon
Salt and freshly cracked black pepper, to taste
1/2 teaspoon red pepper flakes (optional, for a bit of heat)
1/4 cup nutritional yeast (optional, for a cheesy flavour)
2 tablespoons fresh parsley, chopped (or basil, for a fresh twist)

Method

1. Cook the pasta

Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente.

Remember to reserve about half a cup of the cooking water before draining the pasta.

2. Sauté the garlic

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 30 seconds, just until it becomes fragrant and golden. Be careful not to let it burn.

3. Wilt the spinach

Add the spinach to the pan with the garlic. If you’re using fresh spinach, it will wilt in a few minutes. If you’re using frozen spinach, let it cook through until it’s heated.

4. Add the lemony sauce

Add the reserved pasta water (start with about 1/4 cup) to the pan, along with the lemon juice and zest. Stir to combine.

5. Combine with the pasta

Add the drained pasta to the pan and toss until the pasta is well-coated and the sauce evenly distributed. Season with salt, pepper, and red pepper flakes if using.

6. Finish with fresh herbs and optional toppings

Remove from heat and stir through fresh parsley or basil. Add nutritional yeast if using. Serve hot.

Variations and Add-ins

One of the best things about pasta primavera is how flexible it is. You can easily adjust the vegetables based on what’s in season or what you have in the fridge.

Roasted options like courgette, asparagus, or bell peppers bring deeper flavour and a bit of caramelised texture that works beautifully in this dish.

If you’re looking to add more protein, tofu or tempeh are both great options. Lightly pan-fry or bake them for a bit of bite before tossing them through the pasta.

Chickpeas are another easy addition – just stir them in at the end for a plant-based protein boost that doesn’t require any extra prep.

For a creamier finish, try adding a spoonful of cashew cream or a splash of coconut milk. It changes the texture without overpowering the freshness of the veg.

You can also switch up the herbs. Fresh thyme or a pinch of dried oregano adds a lovely twist and pairs nicely with the lemon and garlic base.

Storing and Reheating

This lemony vegan pasta is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

To reheat, warm it in a pan over low heat with a splash of water or extra olive oil. It’s a good option for meal prep, too.

Final Thoughts

This lemony vegan pasta is simple, quick, and bursting with fresh flavours.

It’s great when you want something light yet satisfying.

The lemon adds a vibrant kick, while the spinach and garlic bring depth and balance.

It proves you don’t need a lot of ingredients to make something truly delicious.

Keep it in your weekly meal rotation for a no-fuss, feel-good dinner.