Lemon Garlic Pasta

This is a delicious and ultimate vegan pasta with bold flavor of lemon and makes an easy weeknight meal! This is great for lunch too as well as for any crowd. In short, it can be described as simple and tasty!

This lemon pasta is vegan and uses vegan parmesan. I often make vegan parmesan and stock in the refrigerator to sprinkle on breads and pasta, and it gives the perfect cheesy and nutty flavors. Regular parmesan can be used if you prefer.

Lemon juice as well as zest is used in this recipe. Depending on how you like the lemon flavor, anywhere between 2-3 tablespoon of lemon juice can be added for the given quantity of noodles. For us, this was perfect and the flavor of lemon comes through each and every bite.

This comforting pasta is easy to prepare. Yes, in under 30 minutes, this can be made and set at the table. That's always a winner! All it requires is pasta cooking time. There is not much prep work here as garlic and parsley alone need to be chopped and that can be done quickly. This can be served with a salad on the side. This is a comfort meal for us just like our traditional Lemon Rice. Be it any grain, lemon adds a zing and that's enough to make it the most delicious meal of all.

I have used angel hair pasta as it cooks quicker and helps in reducing the meal prep/cooking time. Any pasta can be used but I prefer using noodle shaped ones rather than other shaped pasta. The thin angel hair pasta along with lemon, garlic, and parsley is just amazing in flavors and you can taste heaven in each bite.

Fresh or dried parsley can be used. Any type of parsley - curly or flat leaf parsley can be used. I use what I have on hand, and the end result is absolutely delicious lemon pasta!

Black pepper powder or chili flakes can be added as per taste for the heat. I love it with chili flakes, whereas my kids prefer it as such. Both ways, tasty, adjust the spice levels as per preference and enjoy this as the best meal.

Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts! a Rafflecopter giveaway

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

• 2 count Gourmet Madagascar Vanilla Beans
• 2oz Almond Extract
• 4oz Natural Baker’s Extract
• 4oz Vanilla Paste
• 8oz Gourmet Vanilla Extract
• 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

Extra Virgin Olive Oil

Roasted Walnut Oil

Regenerative Sunflower Oil

4oz Vanilla Paste

Fleur de Sel Almond Butter

This tasty lemon garlic pasta is my share for today, the first day of Lemon Week! Here are the recipes we shared today for the event. This is a week long event and check the blog for more lemon recipes.

Monday #LemonWeek Recipes

Lemon Poppy Seed Loaf by Fresh April Flours

Grilled Asparagus with Lemon and Feta by Palatable Pastime

Lemon Raspberry Cheesecake No Churn Ice Cream by Blogghetti

Lemon Raspberry Cupcakes by Hezzi-D’s Books and Cooks

Egg Lemon Soup with Spinach by Art Of Natural Living

Lemon Shortbread Bars by Karen’s Kitchen Stories

Lemon Butter Salmon by Cheese Curd In Paradise

Lemon Curd by Devour Dinner

Lemon Curd Cookies by Best Cookie Recipes

Lemon Donuts by The Freshman Cook

Lemon Fruit Dip by Simply Inspired Meals

Lemonade Bundt Cake by The Fresh Cooky

Lemon Ginger Chicken Thighs by A Day In The Life On The Farm

Gluten-Free Lemon Almond Cake by The Spiffy Cookie

Creamy Lemon Basil Shrimp Pasta by An Affair From The Heart

Lemon Cupcakes by Kathryn’s Kitchen Blog

15 Minute Lemon Pasta by Jen Around The World

Lemon Cheesecake by Lemon Blossoms

Lemon Smoothie by Home Cooked Harvest

Aromatic Lemon Chicken by That Recipe

Lemon Pound Cake by The Redhead Baker

Lemon Muffins with Lemon Drizzle by Jonesin’ For A Taste

The sour tasting amazing lemon is so versatile and is great for any recipes right from appetizer to savory to desserts! It is amazing in a thirst quenching drink and nothing can beat this Kumquat Lemon Iced Tea. The pH of the lemon helps in making the color changing lemonade that kids would be entertained with it learning science while enjoying a lemonade with this Butterfly Pea Flower Lemonade. Lemon and Rice Cheese Bombs is a great appetizer. Lemon Rice, Lemon Rasam and Lemon Potatoes - Indian Style are amazing for the main course meal. These are comfort meals for us! Lemon Strawberry Muffins are a great breakfast on the go whereas these Eggless Lemon Lavender Cupcakes are a perfect spring dessert! Meyer Lemons are mild and are great for desserts and I love this Eggless Honey Meyer Lemon Bundt Cake, one of my favorites!

Ingredients

Serves 2 to 3

Angel hair pasta - 6-oz

Water - 2quarts

Salt - 2 tsp

Olive oil - 2 tbsp

Garlic - 2 tbsp, finely chopped

Parsley - 3-4 tbsp, chopped

Lemon juice - 2.5 - 3 tbsp

Lemon zest - 1/4 tsp

Vegan parmesan - 2-3 tbsp

Pine nuts - 3-4 tbsp

Black pepper powder/chili flakes

Method

Boil water and cook the pasta according to package directions. Drain and set aside.

Heat oil in a pan and add the garlic. Sauté for 30-40 seconds without burning.

Add the pasta, lower the flame, add the lemon juice and zest. Combine well and remove from the flame.

Add the pine nuts, parsley, and vegan parmesan.

Serve with additional parmesan on top!