Description
This One-Pot Creamy Lemon Pasta is a quick and easy vegan dish that combines tender pasta with a rich, creamy coconut milk sauce brightened by fresh lemon juice and zest. Perfect for a comforting weeknight meal, it requires minimal cleanup and delivers fresh, vibrant flavors with a delightful creamy texture.
Ingredients
Pasta and Sauce
- 12 oz. regular or gluten-free pasta (brown rice spaghetti recommended)
- 1 tablespoon olive oil (or vegan butter)
- 2 shallots, minced
- 3 cloves garlic, minced
- 2½ cups vegetable broth
- 1 (15 oz.) can coconut milk
- ¼ cup fresh lemon juice (plus zest from 1 lemon)
- Salt & pepper, to taste
Optional Topping
- Breadcrumb topping (see Notes for suggestions)
Instructions
- Sauté aromatics: Heat olive oil in a medium saucepan over medium heat. Add the minced shallots and cook until translucent and fragrant, about 2-3 minutes. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Add liquids and pasta: Pour in the vegetable broth and coconut milk, stirring to combine. Add the pasta to the pan; if using spaghetti, it may take a few minutes to soften enough to fit fully in the pan. The pasta will cook evenly in the liquid.
- Simmer pasta: Once the mixture begins to boil, reduce the heat to low to maintain a gentle simmer. Stir the pasta occasionally to prevent sticking and to help it absorb the liquid and form a creamy sauce. Cooking time will vary from 10 to 20 minutes depending on the type of pasta used. Check pasta for doneness according to package instructions.
- Finish with lemon: When the liquid is mostly absorbed and the pasta is almost done, stir in the fresh lemon juice and lemon zest. Taste the sauce and season with salt, pepper, and additional lemon juice if desired. If the sauce thickens too much, add a splash of vegetable broth to loosen it.
- Serve immediately: Once the pasta is cooked to your preferred tenderness and sauce consistency, remove from heat and serve right away. Optionally, top with a breadcrumb topping for added texture and enjoy your creamy, zesty pasta!
Notes
- For a crunchy breadcrumb topping: Sauté breadcrumbs in a bit of olive oil with garlic and herbs until golden brown and sprinkle over the pasta before serving.
- You can substitute olive oil with vegan butter or regular butter if not vegan.
- Use gluten-free pasta to make this dish gluten-free.
- Fresh lemon zest and juice brighten the dish; adjust according to your taste preference.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
