Vegan Lemon Pasta

This Vegan Lemon Pasta is quick and easy to make, ready in just 30 minutes. A creamy dairy free ricotta and parmesan sauce pairs perfectly with bright lemon zest, garlic and fresh herbs for flavorful dinner that the whole family will love.

With spring on the horizon, we're usually ready to move away from heavier dishes and towards lighter, more refreshing options. This vegan lemon pasta totally hits the spot, packed with citrusy flavor from both the lemon zest and juice. It's light, creamy, and perfect for a spring weeknight dinner.

The best part? This recipe comes together in under 30 minutes and only requires 11 ingredients to make. It's also meal-prep friendly so you can enjoy it all week long.

• 12 ounces pasta of choice (reserve ½ cup pasta cooking water)
• ¼ cup vegan butter
• 2 tablespoons fresh garlic, finely minced
• ¼ cup freshly squeezed lemon juice (2-3 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon kosher salt
• ¾ teaspoon lemon pepper seasoning
• 2 cups nondairy milk (I used oat milk)
• 4 ounces vegan ricotta
• ¼ cup finely chopped fresh parsley
• 2 tablespoons vegan parmesan