Vegan Lemon Cream Pasta
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If you love creamy pasta but want something lighter, this healthy lemon cream pasta made with coconut cream is the answer. It’s bright, silky, and packed with flavor from garlic, lemon zest, asparagus, and sweet peas.
Equipment
- Large Pot
- Dutch oven or saute pan
- Whisk
- Microplane or zester
- Colander
Ingredients
- Kosher salt (for pasta water)
- 12 ounces orecchiette
- 1 bunch asparagus, trimmed and cut into 1½-inch pieces (or 1 cup artichoke hearts, drained and chopped)
- ¾ cup frozen peas (no need to thaw)
- 1 tbsp olive oil
- 2 cloves garlic minced
- 13.5 ounces full-fat coconut cream
- Zest of 1 lemon
- Juice of ½–1 lemon to taste
- 1 tbsp Dijon mustard
- ¼ cup nutritional yeast or vegan Parmesan
- Freshly ground black pepper to taste
- Red chili flakes to taste
- 2 tbsp capers drained
- Fresh basil or parsley chopped (for garnish)
Instructions
- Bring a large pot of generously salted water to a boil. Add the orecchiette and cook until al dente according to package directions.Kosher salt (for pasta water), 12 ounces orecchiette
- During the last 1 minute of cooking, add the asparagus directly to the pasta water.1 bunch asparagus, trimmed and cut into 1½-inch pieces
- During the final 30 seconds, add the peas.¾ cup frozen peas
- Reserve 1 cup of pasta water, then drain the pasta and vegetables together.
- While the pasta cooks, heat the olive oil in a large sauté pan or Dutch oven over low heat.1 tbsp olive oil
- Add the garlic and sauté for 30 seconds, just until fragrant, being careful not to brown.2 cloves garlic
- Whisk in the coconut cream, lemon zest, lemon juice, Dijon mustard, nutritional yeast, black pepper, and red chili flakes.13.5 ounces full-fat coconut cream, Zest of 1 lemon, Juice of ½–1 lemon, 1 tbsp Dijon mustard, ¼ cup nutritional yeast or vegan Parmesan, Freshly ground black pepper, Red chili flakes
- Simmer gently for 3–5 minutes, whisking until smooth and creamy.
- Add the drained pasta and vegetables directly to the sauce. Toss gently to coat.
- Add the reserved pasta water, a splash at a time, stirring continuously until the sauce becomes glossy and emulsified.
- Fold in the capers. Taste and adjust with additional salt, pepper, or lemon juice as needed. Finish with fresh basil or parsley and serve immediately.2 tbsp capers, Fresh basil or parsley
Video
More About This Recipe
Kitchen Tools You’ll Need
- Large pot – for cooking pasta evenly and efficiently
- Dutch oven or sauté pan – helps create a smooth, cohesive sauce
- Whisk – essential for emulsifying the coconut cream into a silky texture
- Microplane or zester – for bright, aromatic lemon zest
- Colander – for draining pasta while reserving that liquid gold (pasta water)
Cooking Tips
- Don’t skip the pasta water: It’s the key to a silky, emulsified sauce that clings perfectly to the pasta.
- Use full-fat coconut cream: This is what gives you that rich, creamy consistency — lighter versions won’t deliver the same result.
- Balance your lemon: Start with less and add more to taste. You want brightness, not overpowering acidity.
- Keep the heat low: Coconut cream can separate if overheated, so gentle simmering is best.
- Switch it up: Artichokes add a slightly tangy, Mediterranean twist if you want to change the flavor profile.
Nutrition
Serving: 1.25cupsCalories: 420kcalCarbohydrates: 52gProtein: 10gFat: 20gFiber: 6gSugar: 5g
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