Simple Lemon Pasta (Quick + Easy Recipe) - The Simple Veganista

Pasta: Cook pasta al dente according to package. Drain and reserve ½ cup of pasta water. Rinse pasta well under cool running water, set aside.

Saute: In the pot the pasta was cooked, heat the butter over medium heat, add garlic and red pepper flakes, and saute for 30 seconds to 1 minute.

Add pasta: Add the cooked pasta and ¼ cup of pasta water, heat until pasta is warmed through.

Add lemon + parsley: Reduce heat to low, stir in the lemon juice, lemon zest and parsley. Season to taste with salt and pepper.

Serve: Place in individual serving bowls and top with grated vegan parmesan or Almond Parmesan. Add extra lemon zest, salt and pepper to taste.

Serves 3

Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days. Reheat on the stove over low heat, adding a little water or lemon juice for moisture. Alternatively, warm in the microwave.

NOTES
For the butter, I use and highly recommend Miyoko’s. It’s the best!

If using store bough vegan parm, I love Violife! It grates and shaves just like the dairy version!

Updated: This recipe has been updated in March 2021 with a few modifications. Find the original recipe here.