Jump to Recipe·5 from 11 reviews

I was blown away when I found out creamy lemon garlic pasta could be made dairy-free and vegan- but you would never know it! A creamy lemon garlic sauce made with only 10 ingredients that’s a little spicy, yet fresh and springy. If you’re anything like us, after the first bite you’ll be adding this recipe to your weekly rotation. 

spicy lemon dill rigatoni

Why I wish I knew how to make this sooner

  • It’s an easy weeknight dinner! I prefer to make this simple pasta dish after a long day of work, or after toddler pick up because it’s ready start to finish in 25 minutes of less. I also make it in just 2 pots, making it easy to clean up after the meal. 
  • Our go-to for at home date nights. Greg made me this pasta to enjoy on Valentine’s day and let me tell you, it was the perfect touch to round out a romantic day in my opinion. It’s an easy meal to cook with your favourite person and is best followed by a molten lava cake.  If you want to do the whole meal the way we like it you HAVE to try it with a side of vegan garlic bread and simple green salad!
  • Homemade can’t be beat! Although this lemon garlic pasta recipe is not a one pot pasta (sorry, I tried!), it really couldn’t be more straight forward. Simply boil the pasta and make the sauce in a separate pan in under 10 minutes! If you’re looking for a pasta recipe that is made in one pot, no judgement here, we have lazy days too! Try my chili cheese pasta or this vegan pumpkin mac & cheese.
spicy lemon dill rigatoni

Getting creamy without the cream: what actually worked

The process of finding the perfect sauce thickener for this recipe actually took some time! I really enjoy finding ways to replicate classic savoury sauces, and that means I’ve tried about every kind of combination of ingredients. From mixing non-dairy alternatives (we won’t get into the time I bought a nut milker online and proceeded to use it just one time before turning back to my tried and true favourites)! I’ve used lower and higher concentrations of cashew milk, soy milk, and oat milk; but it turns out the thickness and richness of full fat coconut milk is what this dish truly needed to shine.

Although the base of this cream sauce is made with coconut milk, I don’t find the coconut flavour comes through much in this pasta dish. If you really don’t enjoy full-fat coconut milk, feel free to sub another creamy nondairy milk such as a homemade cashew milk. 

spicy lemon dill rigatoni

The tiny trick that makes it taste like a restaurant-worthy meal

You know that magical, silky pasta you get at restaurants – the kind where the sauce actually clings to the noodles and every bite is perfectly coated? I was chasing that feeling with this recipe, and I finally cracked it.

The secret? Tossing the cooked pasta right into the sauce with a splash of the starchy pasta water. It sounds fancy, but it’s really just a quick little chef move that brings everything together. The starch in the water helps thicken the sauce slightly and binds it to the noodles, so you don’t end up with a watery puddle at the bottom of your bowl (been there, don’t wanna go back).

Easy enough a toddler could make it?

Do your kids like to help you make dinner? Mine toddler loves it. He stands on his stool, spoon in hand, “helping” stir while I add the rest of the ingredients that I meticulously measured out. It’s chaotic and adorable and worth it for the memories.

spicy lemon dill rigatoni

My tips for success (these few things can make all the difference!)

  • Turn down the heat, as needed. ​If you’ve sautéed minced garlic before, you know it can burn quickly and ruin the fresh smell of your home in an instant (not that I would know anything about that)… While it cooks, keep a close eye on it, stirring frequently and reducing the heat as needed to keep it from burning. I’ve found that a lower heat will also prevent the sauce from separating or thickening too quickly. 
  • Garnish with fresh herbs. ​I personally love this simple lemon pasta recipe garnished with fresh dill, but it would also be delicious served with fresh parsley or basil. 
  • Don’t overcook the pasta. Since the pasta will continue to cook in the sauce, boil it until al dente. If it is over cooked before it is added to the cream sauce, it may become mushy quick. 
spicy lemon dill rigatoni

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
spicy lemon dill rigatoni

Creamy Lemon Garlic Pasta Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Olivia Biermann
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 servings
  • Category: pasta
  • Method: stovetop
  • Cuisine: Italian/American
  • Diet: Vegan
Print Recipe

Description

This creamy lemon pasta is completely dairy-free and vegan but you would never know it! A creamy lemon garlic sauce that’s a little spicy, yet fresh and springy. If you’re anything like us, after the first bite, you’ll want to add this simple recipe to your weekly rotation. 

 

Ingredients

  • 200g rigatoni pasta
  • 2 tbsp olive oil or vegan butter
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 tsp chilli flakes
  • 400 mL can of coconut milk
  • 100 mL water
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 to 1/2 tsp salt (you can always add more at the end once you taste it)
  • 2 tbsp nutritional yeast
  • juice of 1/2 lemon
  • 3 tbsp tapioca starch (I really recommend using tapioca starch for that stretchy, cheesy look and feel, but you can sub corn starch or flour, see notes below)
  • 1 tbsp freshly chopped dill

Instructions

  1. Boil pasta according to package directions. Drain and reserve about 1/2 cup of pasta water and set aside.
  2. Meanwhile, in a deep frying pan on medium heat, add the olive oil, garlic, shallots and chilli flakes. Fry a few minutes, until starting to brown.
  3. Add the coconut milk, water, onion powder, garlic powder, salt, pepper and stir.
  4. Add the drained pasta, nutritional yeast, reserved pasta water and lemon juice and stir to combine. Add the tapioca starch 1 tbsp at a time, stirring to dissolve. Bring to a simmer and the sauce will thicken quickly so stir frequently and remove from heat once it has thickened to your liking.
  5. Add the fresh dill and serve. I like to garnish with extra chilli flakes and dill.

Notes

If subbing corn starch: mix 2 tbsp corn starch with 2 tbsp water. Add into the sauce before adding the pasta and let sauce start to thicken before adding in cooked pasta.

If subbing flour: add 2 tbsp flour to the pan just before pouring in the coconut milk mixture in step and stir to coat the onion and garlic. Let cook a minute or two, then slowly add the coconut milk a bit at a time, mixing and letting it thicken as you go.

Did you make this recipe?

Share a photo and tag me @itslivb — I can’t wait to see what you’ve made!

Explore Recipes