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

Spicy Lemon Dill Rigatoni (dairy-free!)

  • Author: Liv B
  • Total Time: 25 minutes
  • Yield: 2-3 servings


This spicy lemon dill rigatoni is creamy, completely dairy-free, a little spicy, yet fresh and springy thanks to fresh lemon and dill!


  • 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


  1. Boil pasta according to package directions. Drain 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 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.


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

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.