This Creamy Lemon Garlic Pasta is the perfect dish for Spring! Fettuccine noodles tossed in a deliciously creamy white sauce and filled with Spring veggies will be your new go-to, you won't want to miss out!
*Originally published April 12, 2022 and updated with new copy and photos 1/24/23.
One of my favorite parts of Spring is all the fresh vegetables. I love that you can enjoy the final harvests of winter while also enjoying the first fruits of Spring. I love how it's cold enough for soup but also warming up enough for some delicious pasta dishes. This Creamy Lemon Garlic Pasta is the perfect meal for Spring. Fettuccini noodles are tossed in a creamy white sauce which makes this oh so delicious.
This dinner comes together in just 30 minutes which makes this the perfect easy weeknight meal! You won't want to miss out!
For some other great pasta recipes, check out this Vegan Cajun Pasta or this Green Pasta Sauce.
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What Makes This Lemon Garlic Pasta So Great
- Quick and Easy- This dinner is quick and easy to make, ready to be on your table in under 30 minutes. It is what makes it the perfect weeknight meal that the whole family will enjoy!
- Healthy-Most white sauces are dense and heavy but this one is light and healthy, being made with coconut milk instead of cream. This recipe is also plant-based and full of good-for-you ingredients.
- Budget-friendly- With less than 10 ingredients, this recipe is super budget-friendly! Most of the ingredients you will have on hand already and the others are budget-friendly staples.
Ingredient Notes and Substitutions
- Fettuccine Pasta- I used fettuccine pasta in this recipe to keep this traditional, however, feel free to use whatever noodles you have on hand. Linguini or spaghetti would work in a pinch.
- Coconut Milk- The base of the sauce is full-fat coconut milk. This works perfectly because it has a thick texture and mild flavor. When mixed with garlic and lemon, you won't be able to taste the coconut flavor. Make sure to get the full-fat coconut milk from a can and do not swap it with lite or plant-based milk.
- Frozen Peas- This recipe is perfect because almost everyone has a half-used bag of frozen peas in their freezer. However, you can swap it for fresh peas if you want.
- Nutritional Yeast- To round out the sauce we add some nutritional yeast to give it a nutty, cheesy flavor.
A complete list of ingredients and amounts is located on the recipe card below.
Check out this Easy Lasagna Verde for another great Spring dinner!
Instructions
Quick Overview
- Add the cashews, lemon juice, nutritional yeast, spices and coconut milk to a high speed blender and blend until smooth.
- Sauté the onion and garlic in olive oil until soft and translucent, about 5 minutes.
- Boil the fettuchini noodles according to the package directions
- Add the noodles, frozen peas and sauce into the skillet with the onion and garlic and toss to combine.
Step By Step Instructions
Step 1: Make the lemon garlic sauce by draining the cashews and adding them to a high-speed blender with the nutritional yeast, lemon juice, lemon zest, salt, pepper and coconut milk. Blend until thick and creamy.
Step 2: Add 1 Tablespoon of olive oil to a large skillet over medium heat. Sauté the onions and garlic for 5-7 minutes until the onions are soft.
Step 3: Boil the fettuccini noodles according to the package directions. Once finished, drain but reserve ½ cup of the pasta water.
Step 4: Add the noodles to the skillet with the onions, garlic, and pasta water. Add the sauce and frozen peas. Heat until warmed through.
Hint: The salty, starchy pasta water not only adds flavor but helps glue the pasta and sauce together; so don't forget to reserve that pasta water!
Variations
- Spicy - Top with some crushed red chili flakes to spice it up a notch!
- Pesto - Turn this pasta into a creamy pesto sauce by adding ¼ cup pesto to the coconut milk sauce.
- Extra Protein - Sometimes I add a can of chickpeas to the sauce to give it some protein, if I am feeling fancy, I might cut up some vegan chicken tenders and toss those in.
For another great pasta recipe, check out this Baked Walking Taco Casserole!
Recipe Serving Suggestions
This pasta is hearty and filling enough on its own, however here are some ideas of what to serve with it if you want a full meal!
- French Bread
- Chopped or Caesar Salad
- Focaccia Bread
- Garlic Bread
Storage
Store the cooked pasta in an airtight container for up to 3 days in the refrigerator. Be aware that pasta soaks up any sauce the longer it sits. I like to spoon out some reserved sauce and keep it in a separate container to use when reheating.
I would not recommend freezing this recipe as the noodles will become gummy and fall apart when thawed out.
Top tips
- Don't forget to reserve that pasta water to add to the sauce! The salty, starchy pasta water not only adds flavor but helps glue the pasta and sauce together.
- If you don't have fettuccini on hand, don't worry! This sauce goes well with most pasta shapes. I like making it with spaghetti or linguini but sometimes I will also make it with rigatoni or penne.
- Don't ever rinse your pasta after draining! The pasta will be covered in starch that will help to emulsify the sauce and get it to stick better to the pasta.
Recipe FAQ's
Pasta should always be cooked a few minutes less than what it says on the packaging. I usually cook it just until it is Al Dente, what this means is that the pasta is firm but still cooked.
No it is not. While similar, this sauce uses more lemon and has a strong lemon flavor. Alfredo sauce is normally made by melting butter, heavy cream, and parmesan cheese together. This sauce is similar but we use coconut milk and omit the butter.
This pasta is whole-food plant-based. I always use whole wheat noodles when I cook and we are making this dairy-free so it is healthier than traditional pasta recipes.
Other Great Pasta Recipes to Try
Creamy Lemon Garlic Pasta
Equipment
- 1 High Speed Blender
- 1 Large stock pot
- 1 large skillet
Ingredients
- 16 ounces Fettuccine Noodles
- 1 cup Frozen Peas
- ¼ cup Nutritional Yeast
- 2 cans Full-Fat Coconut Milk
- 1 Yellow Onion
- 3 cloves Garlic
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Zest about 1 lemon
- ½ cashews soaked overnight
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Make the vegan alfredo sauce by draining the cashews and adding them to a high-speed blender with the nutritional yeast, lemon zest, lemon juice, salt, pepper and coconut milk. Blend until thick and creamy.
- Add 1 Tablespoon of olive oil to a large skillet over medium heat. Sauté the onions and garlic for 5-7 minutes until the onions are soft.
- Boil the fettuccini noodles according to the package directions. Once finished, drain but reserve ½ cup of the pasta water.
- Add the noodles to the skillet with the onions, garlic, and pasta water. Add the cashew alfredo sauce and frozen peas. Heat until warmed through.
Notes
- Don't forget to reserve that pasta water to add to the sauce! The salty, starchy pasta water not only adds flavor but helps glue the pasta and sauce together.
- If you don't have fettuccini on hand, don't worry! This sauce goes well with most pasta shapes. I like making it with spaghetti or fettuccini but sometimes I will also make it with rigatoni or penne.
- Don't ever rinse your pasta after draining! The pasta will be covered in starch that will help to emulsify the sauce and get it to stick better to the pasta.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Jill says
I've been searching for a fresh spring pasta recipe and this one just hit the spot! Loved the sweet bite from the green peas!
Nora says
Yum! The perfect pasta recipe for me! I love green peas! The Parmesan and garlic are perfect on top! An all around wonderful meal! Thank you for the recipe!
Marysa says
I love the simplicity of this dish. We are a vegetarian family and it is nice to have some quick recipes the whole family can enjoy.
Brianna May says
This is the perfect spring pasta dish! The sauce is decadent without being too heavy. SO good!
Genevieve says
You hit it out of the park with this one, Kayla! I love peas and I always have them stashed in my freezer now I have the perfect pasta recipe on hand for nights when I have no idea what to cook. Looks delicious!