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    Home > Vegan Italian Recipes > Vegan Pasta Recipes

    Vegan Lemon Pasta with Basil

    Posted: Jun 19, 2020 ยท Updated: Aug 19, 2021

    Jump to Recipe Pin Recipe
    Vegan Lemon Pasta with Basil, an easy, no-cook sauce that comes together in five to 10 minutes
    Nothing says summer like this sunny and bright vegan Lemon Pasta with the sweetness of basil woven through. The sauce is super easy and comes together in five minutes with no cooking needed. A soy-free recipe, can be nut-free and gluten-free.
    A front close up of vegan lemon spaghetti with parsley, basil, vegan parmesan and lemon zest on a white plate with a green napkin.

    I love the sparkling joie de vivre of lemon in any pasta, especially so when it's boldness is mellowed--but not stifled--with olive oil and combined with the sweetness of basil in this Vegan Lemon Pasta with Basil.

    A front shot of vegan lemon pasta with a fork on a white plate with basil, lemon zest and parsley.

    This is the kind of food I can eat any day for any meal. It's rich but not heavy, and it has all the warmth and brilliance you'd expect of the season.

    This is a lemony pasta, and by that I mean it's super lemony. There is half a cup of lemon juice here, and shards of lemon zest from two large lemons, coating a pound of spaghetti. The basil adds a nice break with its licorice-like sweetness.

    The sauce itself couldn't be easier to make. It comes together in a bowl and requires no cooking, just five ingredients (and a sixth, optional one) and a whisk. All you need to cook is the pasta.

    You can make this recipe gluten-free by using gluten-free pasta, or entirely no-cook by using zucchini noodles, if you have a mind to. I hope you'll try it. This pasta makes me happy every time I eat it, and I hope it will make you feel the same way!

    An overhead closeup of vegan lemon spaghetti pasta with shards of lemon zest, basil, and creamy lemon sauce on a white plate with a silver fork and green and gold napkin.
    How to make the vegan lemon pasta sauce:


    You will need two to three large lemons to make half a cup of lemon juice. Try and use organic lemons so you can also zest them. The zest adds more complex flavor to this dish, and you don't want to miss out on it.

    The rest of the sauce is made with extra virgin olive oil, vegan cashew parm, salt, pepper, and an optional ingredient--vegan mayo. I like using the mayo because it makes the lemon sauce creamy and mellows the lemon flavor down just a little without taking away from its richness. You can leave it out altogether.

    I used both parsley and basil this time in the pasta because I had a little bit of both. You can go with either, but I really love the sweetness of basil in this dish.

    Once you have all your ingredients, just place them in a bowl and whisk, then stir in the pasta. Don't forget to reserve some pasta water to add to the sauce.

    Ingredients you will need for this recipe:


    -Lemons. Use the juciest lemons you can find, and try and use organic because you will need the zest too in this recipe.
    -Pasta
    (spaghetti is great, but another long pasta shape, like fettuccine, works as well)
    -Extra virgin olive oil
    (use a good variety since this is one of the main flavor components)
    -Vegan Cashew Parmesan
    (use my easy recipe or a storebought version)
    -Salt
    -Ground black pepper
    -Vegan mayo.
    This is optional, but nice. You can make my homemade recipe, linked here, or use storebought vegan mayo.

    Related recipes

    • Lemon Garlic Rice
    • Glazed Lemon Tofu
    • Linguini Fini with No Cook Tomato Sauce
    • Vegan Basil Pesto

    Vegan Lemon Pasta

    An overhead shot of vegan lemon spaghetti pasta with shards of lemon zest, basil, and creamy lemon sauce on a white plate with a silver fork and green and gold napkin.
    A close up of vegan lemon pasta with basil, lemon zest and a creamy olive-oil-lemon sauce

    Vegan Lemon Pasta with Basil

    Nothing says summer like this sunny and bright vegan Lemon Pasta with the sweetness of basil woven through. The sauce is super easy and comes together in five minutes with no cooking needed. A soy-free recipe, can be nut-free and gluten-free.
    5 from 10 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main Course/Pasta
    Cuisine: Can be Gluten-Free, Can be nut-free, Italian vegan, Soy-free, Vegan
    Diet: Vegan, Vegetarian
    Keyword: vegan lemon pasta
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings: 8 servings
    Calories: 424kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Bowl, large stockpot, strainer

    Ingredients 

    • 1 pound spaghetti (or any long pasta)
    • ยฝ cup lemon juice (about 2-3 large lemons)
    • 2 tablespoon lemon zest
    • ยฝ cup extra virgin olive oil
    • ยฝ cup vegan parmesan cheese
    • ยฝ cup vegan mayo (optional)
    • Salt and ground black pepper to taste
    • ยฝ cup basil leaves (torn)
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    Instructions

    • Bring a large stockpot with water to boil. Cook pasta according to package directions until al dente.
    • While the pasta is cooking, whisk together the lemon juice, olive oil, parm, mayo if using, salt and ground black pepper to taste in a large bowl until smooth and creamy.
    • Add the cooked pasta to the sauce along with ยฝ cup of the pasta cooking water and stir to coat the pasta with the sauce. Check seasoning and add more salt if needed. Stir in the basil.
    • Serve the pasta with more vegan cashew parm on the side.

    Recipe notes

    • Nutrition info includes vegan mayo.

    Nutrition

    Calories: 424kcal | Carbohydrates: 45g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Sodium: 84mg | Potassium: 147mg | Fiber: 2g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Anne Karakash

      August 01, 2020 at 2:29 am

      5 stars
      I don't know why, but I was a little skeptical of this recipe. Maybe I was worried that a no-cook sauce would be good . . . anyway, I am here to say it was delicious. I was so pleased with it and my family woofed it down. There were no leftovers and that is a sign that everyone thought it was great. I am a recent vegan and I was just floored by how creamy and velvety the sauce was. Thanks for this recipe. I'll have it on regular rotation - especially on weeknights when I have to put something on the table fast.

      Reply
    2. Shri

      July 31, 2020 at 5:43 pm

      5 stars
      Hi is the cashew parm necessary? I am allergic to coconut soy and nuts, do you know of any other substitute for the cashew parm?

      Reply
      • Vaishali

        July 31, 2020 at 10:43 pm

        You can use breadcrumbsโ€”season with the same ingredients as the parm recipe.

        Reply
    3. Christa Buttrill

      July 13, 2020 at 6:57 pm

      5 stars
      This has become a favorite for me!! I made it two days in a row now and want more. So glad I stumbled on your page.

      Reply
    4. Katy

      June 27, 2020 at 12:18 pm

      5 stars
      I made this last night, and it was a hit! Thank you for this easy yet yummy, lemony recipeโ˜บ๏ธ

      Reply
      • Vaishali

        July 01, 2020 at 12:58 pm

        So great to hear!

        Reply
    5. MaryAnn Backert

      June 20, 2020 at 10:24 am

      I will definitely make this recipe love easy pasta dishes in the summer !

      Reply
    6. Aracelis Alvarez

      June 19, 2020 at 9:39 pm

      5 stars
      I made this tonight and it was good. I was worried when I made the sauce cause of the strong lemon taste but when I added it to the pasta and added the 1/2 cup of water it absorbed into the pasta. I'll make this again. Nice to change it things up.

      Reply
    7. TofuAnnie

      June 19, 2020 at 12:02 pm

      This sounds perfect for the hot days of summer. I love the comfort of pasta and a light creamy sauce. Can't wait to try it this weekend! Thank you.

      Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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