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Lemon Pasta
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5 from 7 votes

Lemon Pasta

Lemon Pasta is a light, tangy and refreshing dish the whole family will love. This vegan Lemon pasta has sliced zucchinis sautéed into it coming together in under 30 minutes and all in one pot. You will love this one.
Prep Time8 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 301kcal
Author: Bailey


  • 2 cups pasta uncooked
  • 2 tbsp Olive oil
  • 2 cups thinly sliced zucchini about 2 small/medium zucchinis
  • ½ cup chopped white onion
  • 3 garlic cloves chopped
  • ½ tsp dried rosemary
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp dried oregano
  • ½ tsp chili pepper flakes
  • cup lemon juice *
  • 1 tbsp lemon zest
  • cup water
  • 1 13.5 oz can Full Fat coconut Milk
  • ½ cup vegan cheese or italian cheese blend optional


  • Step one. Heat your olive oil in a deep skillet or sauté pan on medium to high heat. Add in diced onions and zucchini. Sauté for about 3 minutes until fragrant. Then add in seasoning and chopped garlic. Sauté for another 3 - 5 minutes.
  • Step Two. Add in lemon juice, zest, uncooked pasta, water and coconut milk. add a pinch more salt and cover. Cook on medium heat for about 15 minutes, or until pasta is al dente. Stir frequently while cooking.
  • Step three. Uncover and simmer on low/medium heat for another 3 - 5 minutes to be sure sauce is thickened. If using vegan shredded cheese, fold it in while hot. Serve topped with fresh basil and enjoy immediately.  Can also be served chilled.


Any raw pasta shape will work. Sub gluten free if needed.
Fresh lemon juice and zest is best.
Cooking times will vary a bit depending on pasta shape and size.
Keeps in the fridge for up to 4 days. Can be served warm or chilled. 


Calories: 301kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 1584mg | Potassium: 881mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1067IU | Vitamin C: 38mg | Calcium: 52mg | Iron: 3mg