Vegan Pasta Al Limone

Got to confess I was skeptical, but this was delicious.

I waited to blend the sauce until it could use pasta water, so just before I drained the pasta, and I got just what you described. Sauce seemed too thin to begin, but after a couple of minutes it thickened and clung to the pasta in a very creamy manner. Strong flavour of lemon but not tart.

Would definitely recommend and will make again.

Made the sauce exactly as written, and with approximately 1/2 C of pasta water the texture was perfect. We love veggies, so I sautéed some mushrooms and cauliflower in the pan before adding the sauce, and garnished the finished product with cherry tomatoes and parsley. We loved it! Definitely will make again.

One of my favorite recipes, and very versatile. You can add so many different vegetables and seasonings to this, depending on what you’re in the mood for. For example, asparagus, spinach with black pepper, Terragon, etc. The olive oil is unnecessary, and adds unwanted calories. It tastes great without it.

Really good! I added 1 tbsp cornstarch + 1 tbsp cold water to the sauce while simmering, as I preferred it to be even thicker. Didn’t add the pasta water. Served on wholemeal spaghetti with black pepper and an extra squeeze of fresh lemon juice – really light, despite being creamy. Adding to the repertoire! Thank you! Served with sauteed spinach, as others suggested, but I think something like steamed broccoli or asparagus would be perfect.

This was delicious! We’re pescatarians and we eat seafood/fish once or twice per week. So, we grilled salmon filets to go with this pasta dish as well as roasted broccoli for a side. I needed to make a full pound of pasta, so I doubled everything in the recipe, except the lemon zest, and I added red pepper flakes to the sauce before adding the hot pasta to it and warming it until thickened. I simply used the zest from one large lemon and the sauce came out perfect. Oh, one last thing I did was finely grate a little bit of Pecorino Romano and added it to the doubled sauce & pound of pasta. Just about a 1/2 cup. We rarely ever eat dairy, but we do use the occasional Pecorino Romano (sheep’s milk) to boost the flavor profile of foods. This was indeed a nice added touch to the sauce. To conclude, my husband likes things very saucy and he would have liked even more sauce than the double batch made, but it was enough to satisfy him. This was really quite tasty! My whole family enjoyed it.

Followed recipe exactly, it was super delicious! Although, I’m not vegan, I’m lactose intolerant. For years, I’ve stayed away from any white sauce based pastas dishes even though they are my favorite
This recipe, completely blows dairy/cream based ones pastas and I would say it taste better! Thank you again for the awesome recipe!

I see a lot of rave reviews so I’m definitely in the minority here but I found this sauce to be on the bland side even though I followed the recipe closely (my only changes were to sub regular miso, which is what I had, and using regular parmesan as I’m not vegan). I did love that it evoked creamy pastas without being heavy though. I didn’t have any fresh parsley on hand so maybe that would’ve helped make it more flavorful. Generally, I didn’t find mine turned out quite as saucy as the photos either – maybe I should’ve added more pasta water, although it took the full 5 mins of tossing for it to absorb an initial splash along with the sauce.

Just made this for lunch and it is phenomenal! I added halved cherry tomatoes and fresh spinach at the last minute as I was simmering the sauce and pasta. And some black pepper (I love black pepper) along with the red pepper flakes. The tiny bit of heat is a nice balance to the creaminess of the cashews and brightness of the lemon. Thank you so much for this delicious recipe!

Great recipe! I will definitely make again. I accidentally added the vegan parm to the rest of the sauce ingredients before blending, but it worked out just fine. And, like some other reviewers, I just combined the pasta and sauce directly in the pot I used to cooked the pasta in after draining. I didn’t end up needing any pasta water — there was plenty of sauce to coat the pasta at a consistency I liked without the additional liquid, and I even had a little sauce leftover to add to the pasta when I re-heated for lunch the next day (yum!).

I mixed in roasted asparagus to bulk things up and may also add shrimp next time for more protein, since I’m not vegan. Love how simple and easily customizable this recipe is!

Five stars for sure! I love lemon and I love your parmesan cheez, so I knew this recipe would be great and I was not disappointed. I added some finely diced zucchini because I needed to use it up and it was a great combo.

For all of the lazy cooks out there (like me), I added a few extra cashews to the blender when I made the sauce, and I completely skipped adding the pasta water or thickening on the stove. I just tossed the sauce and pasta together to warm it all up and it turned out great.

We thoroughly enjoyed this great pasta recipe. I only had to tweak one thing. It was too thin when I followed the recipe exactly. I had to thicken it with cornstarch. Otherwise perfect and a new family favorite.

This was wonderful! A perfect blend of lemon and savory. It felt very fancy and special.
I used everything in the recipe except the miso. :)

I use your site weekly for recipes and they are always exceptional. I’ve followed your story and you are an inspiration! For some reason, I have never left a comment but this recipe was incredible!! My meat eaters here loved it and my vegans, too! Delicious and I didn’t change a thing! My husband said I knocked it out of the park!

I’m giving it a four-star because it needed a little more lemon. I put in extra, but not enough zest. I’m making this again. You could add some broccoli or asparagus to get some veggies in there. Yum!

WOW!!! This sauce is perfection! You could serve this dish to a bunch of folks and no one would ever know its vegan. Great richness without being heavy. Seriously though, this sauce is absolutely fantastic! I bumped up the nutritional yeast and lemon a bit bc that what I love. Very easy dish with restaurant quality finish. Next time I might add some spinach or asparagus. Thanks MB for another winner!

So delicious! I’ve made this a couple times as written (with gluten free pasta) and it’s great. When I ran out of cashews I substituted pecans and that tasted fine too! I’ve used lime instead of lemon, and added some Korean red pepper paste. Really nice recipe, thanks so much!

My omnivore partner and I (vegan) love this light and creamy pasta! We served it on baby arugula and added a can of butter beans for protein. Super easy and delicious!

Delicious! I have a tree nut allergy so subbed raw sunflower seeds for cashews and it turned out great! Definitely a keeper

Yum. This one is super simple and super tasty. It really hits the spot when you’re craving creamy and dreamy pasta!

I Had most of the ingredients on hand, so that was awesome. And I topped with sriracha instead of chili flakes.

Prob a new staple :)

This pasta is SO DELISH! I’ve made it sooo many times already. So easy, I’m obsessed!

Delicious and SO easy!! I’ll be honest, I wasn’t excited to make this dish but my nephew picked the recipe and I was a good sport about it. I was amazed. Seriously. The flavors and textures are absolutely perfect. We like spicy food so I added a sprinkle of crushed red pepper to each plate. Received lots of compliments from my family, thank you!!

Wonderful! Didn’t have miso so substituted garlic bouillon. Delish.

I made this last night. It was really good!!

This was so so delicious! I used a full pound of pasta and doubled most of the sauce ingredients (only 1.5 cups of water was plenty). Roasted asparagus, zucchini and red onion to add a vegetable component to the dish. Light, fresh, lemony and addictive. Will definitely make again soon- my whole family including a picky teen loved it.

SOOOO good!!! I made this last night and it blew me away. I love anything with lemon but never thought of it as a main ingredient with pasta until now! So grateful for this recipe which will be in heavy rotation this summer. Thank you!

I want to eat this everyday😍, the perfect lemon creme sauce I was looking for. It took me no time at all and reheated so well in the pan with some almond milk! I’m super weird and love this cold too now that it’s warming up out. I didn’t make any adjustments measurement wise but had to use white miso as chickpea is hard to find. Super easy to add veggies either with the sauce or raw. Adding this to my weekly prep!

Love this recipe! We made our own whole wheat spaghetti, and added a couple cups of roasted grape tomatoes and sautéed spinach to this recipe. It was outstanding.
This is a welcome addition to our Minimalist Baker rotation. Yum!

This is extremely yum!!! Very easy and just a fun sauce – something a little different than pesto or tomato sauce. One cup of pasta water will seem like a lot but it really doesn’t turn out to be!! Very happy with this recipe, will be adding to our regular rotation.

This dish is so perfect. Like restaurant quality- can’t believe the chickpea miso and yeast didn’t come out with a different flavor I was expecting something not similar to pasta al limone but this tasted like the real deal! This will be my new go-to. Such a fool proof recipe. Love that your recipes are so simple my husband who never cooks can easily follow them :)

Oh. My. Goodness. This was soooo delicious!! And very easy! We will definitely be making it again soon. We did a full pound of pasta and adjusted the sauce accordingly. The sauce did take 2-3 times as long as the recipe said to thicken and I had to turn the heat up to almost medium. I’m assuming this is because we increased the recipe. Next time, I might cook the noodles (linguine) a little less and expect them to cook a little longer in the sauce. We roasted asparagus and sautéed shrimp to go with. Yum!

This was absolutely outstanding. Recipe is perfect as written, and it was very quick and easy to pull together. Will be making it again soon!

This was so delightful! Only tweaks I made were to use garlic infused olive oil instead of garlic clove (and for the olive oil in recipe) and garlic scape powder instead of garlic powder (on Low FODMAP). It was perfect! The sauce thickened right up. I paired it with a herby salmon recipe which I know is weird but it was a perfect pairing! My whole family loved it – it is a keeper! Thank you!

I rarely make pasta but this one looked so summery I had to try it. I was pleasantly surprised! Very bright, flavorful, and easy to make. Satisfyingly creamy and not at all heavy. I added blanched asparagus and lots of parsley.

Deeeeeelish!!
I made this exactly as written and used Voilife’s vegan parmesan 😋
Also added grilled salmon on top.
So good 👌🏼 and felt so fancy, but not too difficult to make. Would make a great dish for when guests come over…you would not be able to tell its gluten and dairy free!!

First time writing a comment. Been making your recipes for years now! You’re my life saver to eat good things at home but also at work. Since I’m working at a hospital (especially nowadays) I’m so short on time, but your simple yet delicous recipes save me from eating junks.
Made this pasta for tommorrow’s lunchbox. Love you!

Lemony, creamy deliciousness! Everything you want in a creamy pasta, but the lemon is bright and keeps it from being too heavy. I didn’t have miso so I used some Trader Joe’s umami seasoning. I made both the vegan parmesan and this in 30 minutes!

This was so, so good. Fresh Italian parsley and crushed red pepper on top really pushed it over the top! Very grateful for the frequent “don’t worries” in the recipe, because I was very skeptical at how thin it was initially and then whether it would coat the pasta. But follow the recipe and it will all work out wonderfully! Definitely going into our regular rotation.

This dish was a total home run! I didn’t have any miso, so I just used a little more nutritional yeast and lemon juice and WOW, was it good! It’s the perfect balance of lemon and garlic and creaminess (with no cream!), and it all came together so nicely. I added in some mushrooms and zucchini because I had them in my fridge, and that was also a really nice touch. I will definitely be making this again!

No modifications made and it was absolutely delicious. It’s nice to have something that tastes so creamy and decadent that doesn’t make you feel sick afterwords. I actually had all the ingredients in my kitchen already. I’ll definitely make it again and add in some peas or broccoli or asparagus. Yum! Thank you!

This recipe knocked it out of the park! I didn’t have miso so used an equivalent volume of coconut aminos. I didn’t have vegan Parmesan but had vegan coconut mozzarella shreds (so delicious brand) and stirred in at the end to some of the pasta and compared the taste with and without the vegan cheese finish. I preferred mine without the extra cheese flavor.
I made a double batch of the sauce in my vitamix and had the first with spaghetti noodles. The additional sauce sat in the fridge for a few days in a covered jar, I gave it a shake before cooking another batch using whole wheat rotini. I did end up preferring the way the sauce worked with the long thin spaghetti noodles slightly more.
My husband who consumes lots of dairy said if he was served this at a restaurant he wouldn’t be able to tell it was vegan.

Another amazing recipe! Made this tonight and it tasted so spring-y and also (remarkably) like it contained a pound of cheese!!!! So easy. So delicious!!!

I made this pretty much as is, but I added sautéed kale and chickpeas at the end. Soooooo…..good!

You nailed it on this one. This was light but flavorful. Creamy but not heavy. And easy to make! I added some fresh asparagus and used fresh dill instead of parsley. Spring is in the air!

I’m eating the pasta leftovers as I write this. This dish is delicious. I didn’t have miso, so I made it without and it still tastes great. It would probably be even tastier with some leafy greens, which I will add next time.

So good! I made this tonight with a few modifications. I used white miso, Meyers lemons, half cashews half sunflower seeds and skipped garlic. I added a little extra salt and pepper, tons of crushed red and parsley. I used lentil pasta and mixed in beyond beef crumbles, sautéed peppers, spinach and tomato. Delicious! My boyfriend loved it too. Minimalist baker you don’t disappoint!

I must admit I was really waiting for a more complete recipe to make as a meal (not only as a side or a sauce) and this arrived just on time in my inbox! Made it and it’s delicious! I have also added sun-dried tomatoes to the recipe, works well!

Delicious! I made this last night for dinner. I used white miso paste, instead of chickpea miso, because that’s what I had. I am not vegan – just can’t tolerate dairy – so I made this as a side dish for a pan-fried Arctic Char, and it paired nicely. I also kept the lid on the pasta in sauce while preparing the fish, which I found helped to thicken up the sauce, but did make the pasta a bit soggy (I probably should have cooked the noodles a couple of minutes less). We don’t eat much salty food, but it seemed like the finished dish could use a pinch of salt (to taste). Thanks for another great recipe!

Made this for dinner tonight exactly as written. Even used jovial spaghetti. So, so delicious. Perfect first day of spring meal. So lemony and yummy. A keeper for sure.

Loved this recipe! I added in a ton of veggies which made the dish even heartier. I also agree with the comment that the dish reminded me of Italy. Definitely keeping this one on hand!

Hi Dana!

I love and have made many of your recipes! I saw the email with this recipe last night and it looked so yummy I couldn’t wait to make it for lunch today! Luckily I had all the ingredients and was able to follow the recipe exactly! I used Jovial GF spaghetti and added a little more garlic and nutritional yeast. I will add some more lemon too next time! I ate it with some kale I steamed in my air fryer with some Bragg Liquid Aminos and Olive oil. It made a perfect and delicious dish! Thank you and keep it up! Love from Ft Lauderdale, FL

This was great! Husband loved it. I used Meyer lemons, also added in some fresh spinach at the end, and served once it wilted. Needed a pinch more salt for my taste, also added in some lemon pepper.
I used gluten free spaghetti, so definitely needed the whole cup of pasta water since they are so absorbent. Thanks for another yummy recipe!

This recipe was great and definitely reminded me of Italy. The vegan Parmesan really made the sauce offset the tartness of the lemon.

The sauce is sooo good! Tasted super overly lemony straight from the blended but, as it said, balanced out perfectly with the pasta. I made this with capellini because it was all I had, but I think a thicker noodle would be better. Capellini cooks super fast so I managed to overcook the noodles by the time the sauce thickened up. Really yummy though aside from ‘user error’ and came together in about 8 minutes! Will definitely be trying this one again!