Lemon Pepper Pasta Vegan
This Lemon Pepper Pasta is a bright, zesty dish that reminds me of sunny days and fresh ingredients. The combination of lemon and pepper brings such a lively flavor to the table!
I’ve always had a soft spot for simple yet flavorful pasta dishes, and this Lemon Pepper Pasta really hits the spot for me.
I remember the first time I made it during a warm summer evening, and the aroma of lemon zest filled the kitchen.
It’s one of those recipes that makes you feel good, both inside and out.
Plus, it’s so easy to whip up for a quick weeknight dinner or when you have friends over!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using whole wheat spaghetti for the extra fiber, but feel free to swap it with gluten-free pasta if that’s your jam. Fresh lemon juice and zest are key here; they really brighten up the whole dish. Nutritional yeast gives it that cheesy flavor without any vegan cream cheese, and it’s packed with B vitamins!
Tips & Notes
- •I like to keep some fresh lemon zest in a jar in the fridge; it stays fresh and brightens up so many dishes!
- •If you have leftovers, add a bit of olive oil before reheating to keep the pasta from drying out.
Recipe Variations
- •Sometimes I throw in a handful of spinach or arugula at the end for a pop of color and extra nutrients.
- •If you’re feeling fancy, add some sun-dried tomatoes or olives for an extra burst of flavor!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or olive oil to keep it nice and moist.
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just use your favorite gluten-free pasta. I’ve tried it with brown rice pasta, and it works beautifully.
What can I add for protein?
You can toss in some chickpeas or cooked lentils for an extra protein boost. Tofu or tempeh would also be great if you're looking for something heartier!
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This Lemon Pepper Pasta is a bright, zesty dish that reminds me of sunny days and fresh ingredients. The combination of lemon and pepper brings such a lively flavor to the table!
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente.
- 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- 3
Add the minced garlic to the skillet and sauté for about 1-2 minutes, just until fragrant (be careful not to burn it!).
- 4
Once the pasta is done, reserve about 1/2 cup of the pasta water and then drain the pasta.
- 5
Add the drained pasta to the skillet with the garlic. Toss to coat.
- 6
Stir in the lemon juice, lemon zest, black pepper, nutritional yeast, and reserved pasta water. Mix until everything is well combined.
- 7
Taste and adjust salt and pepper to your liking. If you want it spicier, add the red pepper flakes.
- 8
Serve immediately, garnished with chopped fresh parsley.
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