Description

This Creamy Lemon Garlic 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. After the first bite, you’ll want to add this simple pasta 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

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Instructions

Boil pasta according to package directions. Drain and set aside.
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.
Add the coconut milk, water, onion powder, garlic powder, salt, pepper and stir.
Add the drained pasta, nutritional yeast 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.
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.

Prep Time: 10 minutes
Cook Time: 15 minutes