This vegan lemon garlic pasta with fresh basil is an easy and delicious dinner or lunch recipe. It’s perfect for entertaining but quick and simple enough to make on busy weeknights too. This flavorful, budget-friendly dish is a must try.
What to serve with this vegan lemon garlic pasta
This simple baked asparagus with balsamic vinegar is a delicious side dish to serve with this pasta. Or serve them with these oven baked bell peppers. They’re quick and easy to make.
Main ingredients and substitutions
Fresh lemon zest and juice give this dish its refreshing, tart flavor. I don’t recommend substituting bottled lemon juice in this dish.
Fresh basil is another essential ingredient in this pasta. Dried basil just doesn’t provide the same flavor, so definitely go for the fresh stuff when making this recipe.
Fresh garlic adds a savory layer of flavor to this pasta. You can substitute jarred chopped garlic or garlic powder if necessary.
You can use any type of pasta you like in this dish. There are so many nutrient-dense pasta options to choose from these days. I opted for kamut pasta this time, but whole wheat pasta or chickpea pasta are nutritious options too.
How to make it
Start by removing the zest from the lemon. I like to use a microplane zester to do this but a regular grater works too.
Transfer the zest to a bowl, then squeeze the lemon juice into the bowl along with the zest.
Next you’ll chop the basil. I like to use the chiffonade method to create thin strands (but you can just roughly chop it if you prefer). For the chiffonade method, start by stacking 4-5 basil leaves.
Then tightly roll up the stack of basil leaves.
Make thin, widthwise cuts into the rolled up basil.
Repeat with the rest of the basil leaves, then set aside for later.
Next you’ll begin cooking the pasta according to the instructions on the package. While the pasta is cooking, add the finely chopped garlic and olive oil to a large pan on the stove set to medium heat. Cook for 2-3 minutes or until the garlic is sizzling and fragrant, then turn the heat off.
When the pasta is almost finished cooking, remove 1/4 cup of the cooking water and reserve it.
When the pasta is finished cooking, drain it and add it to the pan with the olive oil and garlic. Add the lemon juice and zest, basil, salt, and reserved pasta water.
Mix well.
Garnish with freshly cracked black pepper and a sprig of fresh basil, if desired, then serve.
Optional additions
To add a bit of spice to this pasta, sprinkle on a pinch of crushed red pepper flakes. Or add some roasted vegetables or a handful of toasted pine nuts to bulk up this meal.
Storage
Store this vegan lemon garlic pasta in an airtight container in the fridge for up to three days. Then reheat it in a pot on the stove or in the microwave before serving.
More dinner recipes to try
- This pasta with tahini sauce is easy to make, filling, and delicious.
- This butternut squash risotto is rich, creamy, and flavorful.
- These stuffed portobello mushrooms are perfect for entertaining.
Vegan Lemon Garlic Pasta
Equipment
- Microplane zester or regular grater
Ingredients
- 1 lemon
- 3/4 pounds pasta (approximately 340 grams)
- 1/3 cup fresh basil leaves (tightly packed)
- 1/4 cup reserved cooking water from the pasta
- 3 tablespoons extra virgin olive oil
- 1 teaspoon finely chopped garlic
- 3/4 teaspoon salt (or to taste)
- Optional: garnish with freshly cracked black pepper and a sprig of fresh basil
Instructions
- Remove the zest from the lemon using a microplane zester or regular grater, then add it to a bowl.
- Squeeze the lemon juice into the bowl with the zest.
- Chop the basil (use the chiffonade method to create thin strands, or just roughly chop it).
- Begin cooking the pasta according to the instructions on the package.
- While the pasta is cooking, add the finely chopped garlic and olive oil to a large pan on the stove set to medium heat.
- Cook for 2-3 minutes or until the garlic is sizzling and fragrant, then turn the heat off.
- When the pasta is almost finished cooking, remove 1/4 cup of the cooking water and reserve it.
- When the pasta is finished cooking, drain it and add it to the pan with the olive oil and garlic.
- Add the lemon juice and zest, basil, salt, and reserved pasta water, then mix well.
- Garnish with freshly cracked black pepper and a sprig of fresh basil, if desired, then serve.
Notes
- Store this vegan lemon garlic pasta in an airtight container in the fridge for up to three days.
- Optional additions include crushed red pepper flakes, roasted vegetables, or a handful of toasted pine nuts.