Vegan Lemon Pasta with Basil

Name: Vegan Lemon Pasta with Basil
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pound spaghetti ((thin spaghetti is preferred. You can use regular spaghetti, whole wheat spaghetti or fettuccine).); ½ cup fresh squeezed lemon juice ((from about 2-3 large lemons or 3-4 medium sized lemons).); 2 tablespoons lemon zest; ½ cup extra virgin olive oil; ½ cup vegan parmesan cheese; ½ cup vegan mayo; Salt and ground black pepper to taste; ½ cup basil leaves ((roughly torn))

5 from 20 votes

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Total time: 15

With a no-cook, bright, intensely lemony sauce and the sweetness of basil, this creamy vegan lemon pasta is sublime. It needs six ingredients and just 15 minutes, which makes it the perfect weeknight pasta dinner.

The joie de vivre of lemon is wonderful in pasta, especially when it's boldness is combined with the sweetness of basil and mellowed with a glug of olive oil. That's exactly what you get in this vegan lemon pasta. It's the kind of food that's wonderful any time of year, but it's especially wonderful in summer when lemons and basil are in season. It's rich but not heavy, it's soothing and comforting, and it will make you happy each time you eat it. 🙂

This is a very lemony pasta. There is half a cup of lemon juice in the recipe and lemon zest from two large lemons. Between bites, the basil adds a welcome note of licorice-like sweetness.

The sauce itself is so easy and simple. It comes together in a bowl and needs no cooking, just six ingredients. You can put it together in less time than it takes to cook the pasta to an al dente texture.

Ingredients

Pasta. I like to use spaghetti or thin spaghetti for this vegan lemon basil pasta recipe. The sauce coats the long strands which, in turn, trap the lemon zest and basil, delivering maximum flavor in each bite. Another long pasta shape, like fettuccine, would work just as well.
Lemons. Fresh lemon juice is best in this recipe. You need about three to four lemons for half a cup of lemon juice. Zest the lemons before you cut and juice them. I use about two tablespoons of zest, but add more if you want even more fresh, lemony flavor.
Extra virgin olive oil. The evoo adds flavor and mellows the intense lemony flavor.
Vegan cashew parmesan. You can make you own in five minutes using my easy parm recipe, or use a store-bought vegan parmesan.
Vegan mayo. The mayo, along with the olive oil and lemon juice, creates the creamy sauce for the lemon pasta. Try my homemade recipe for vegan mayo, which has just the right blend of creaminess and acidity. You can also use store-bought vegan mayo.
Fresh basil leaves. Basil, so divine in vegan pesto and basil oil, is magical in this pasta. Tear the basil, don't cut it. When you use a knife to cut basil, the steel of the knife oxidizes the basil, turning it black. Tearing the basil also releases more flavor.
Ground black pepper. You can use red pepper flakes instead of the ground black pepper for more heat.

How to make vegan lemon pasta

Place the lemon sauce ingredients in a large bowl: lemon juice, lemon zest, vegan mayo, vegan parm, salt and ground black pepper.

Whisk to form a smooth sauce.

Spaghetti added to creamy lemon sauce in bowl.

Add cooked spaghetti to the sauce along with ½ cup of the starchy pasta water. Toss to coat the spaghetti with the sauce.

Basil leaves torn and added on top of spaghetti in bowl.

Add torn basil leaves and mix once more.

Serve

Serve the lemon pasta with more vegan parm on the side and a protein-rich side salad, like chickpea avocado salad or vegan Caesar salad. Also serve a crusty bread, like Tuscan bread or Italian bread with vegan butter.

For a dessert that will perfectly complement the lemony, carb-loaded meal, make this low-carb vegan strawberry cheesecake or vegan keto cheesecake bites.

Recipe FAQs

Can I add more protein to the pasta?

Add a can of white beans or chickpeas to the sauce. You can also top the pasta with lightly air-fried tofu cubes.

Can I skip the mayo?

If you don't want to use mayo, use ½ cup of blended silken tofu instead. The tofu will also add more protein to the recipe.

Can I use dried basil in winter?

Yes! Toss a tablespoon of dried basil with the pasta and add more if needed.

Make-ahead

You can make the sauce up to three days ahead and store it in the fridge in an airtight container. Mix with cooked pasta before serving.

Storing leftovers

The pasta can be stored in the fridge for up to four days, and in the freezer for up to two months. Thaw frozen pasta and warm in microwave. If warming in a saucepan add a little bit of water to loosen out the pasta strands.

Tweaks for special diets

Gluten-free: Use gluten-free pasta or zoodles - zucchini noodles.
Nut-free: Make vegan parm with pumpkin seeds instead of cashews.
Soy-free: My vegan mayo recipe is made with soy milk. You can replace the soy milk with cashew milk or another non-dairy milk. The mayo won't thicken quite as much, but it will taste great in the sauce..
Low-carb: To reduce the carbohydrates significantly, use zucchini noodles or another low-carb pasta, like edamame spaghetti.

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