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Vegan Pasta al Limone (Gluten-Free, Allergy-Free)

overhead view of vegan pasta al limone on white plate

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5 from 5 reviews

A classic Italian pasta dish with the creamiest lemon sauce! This Vegan Pasta al Limone recipe is gluten-free, dairy-free, allergy-free, and still so simple and easy to make! This authentic Southern Italian pasta sauce is cheesy, buttery, tangy, super creamy, and comes together in one pan for a quick and delicious meal ready in 10 minutes!

Ingredients

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Instructions

  1. Boil your pasta al dente in salted water according to package directions, while you make the sauce.
  2. In a large saute pan, melt the butter over low heat, along with the lemon juice, zest, garlic, and black pepper. Whisk together until fragent and combined.
  3. Slowly whisk in the coconut milk before adding in the nutritional yeast. If the mixture seems too thick, add a splash more of the coconut milk. Reduce to a simmer while you drain the pasta.
  4. Drain the pasta and reserve at least 1/2 cup of cooking liquid. Add the hot pasta directly to the simmering sauce.
  5. Toss the pasta in the sauce to fully coat. If the sauce seems too thick and tight, add a few tablespoons of the reserved pasta cooking water to loosen the sauce up. The high-fat sauce will thicken up as it cools.
  6. Turn off the heat and serve the pasta right away with additional cracked black pepper, parsley, lemon zest, and vegan parmesan, if desired.

Notes

  • Make sure your coconut milk is room temperature and completely mixed together, not separated.
  • Do not overcook your pasta. Boil it just to al dente. It will cook a bit more in the simmering sauce. Do not rinse the pasta after you drain it!
  • Best served right away. If you do have leftovers, store them in the fridge for 4-5 days. For best results, reheat on the stove and add a splash of coconut milk or water to loosen the pasta up again.

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