Who else here loves a creamy, buttery, lemony pasta?! This Vegan Lemon Butter Pasta with Peas & Charred Leeks pairs fresh lemon juice with vegan butter for the best dairy-free lemon butter sauce. Get ready for your new favorite weeknight dinner recipe!
The best vegan lemon cream sauce
My love affair with lemons runs DEEP. Let''s just say, I never have a problem finding ways to use lemons. Between candying them, drying them to top my Vegan Lemon Cupcakes, or squeezing them into a Pomegranate Lemon Rosé Spritzer; the possibilities are truly endless.
What I love so much about this recipe is that lemons are at the forefront of the flavors in this dish. This recipe only calls for 2 Tbsp of lemon juice and a little zest, but if you've ever made a lemon cream sauce, you'll know that's more than enough to get a good tangy flavor.
Truth is, sometimes I get bored of the usual tomato sauce or pesto sauce. This lemon butter sauce is truly a light, buttery, easy way to make a sauce that will spice up your weeknight dinner plans. While I paired my pasta with peas and charred leeks, I definitely think this sauce would work with broccoli, asparagus, or really any green veggie! I know for a fact this lemon butter sauce is great all on its own or topped with some vegan parmesan for the ultimate comfort food.
Tools & key ingredients:
Like usual, I want to show you a few of the tools I used to make this recipe. I hope you find these helpful!
- A good shallow saucepan or frypan or cook your sauce. I actually prefer to make my vegan lemon sauce in a more shallow frying pan over a standard tall saucepan so it cooks more evenly and doesn't burn on the bottom.
- You can use a standard pan and cover it in parchment paper, or you can use these magical NordicWare Aluminum Pans that clean SO easily and are amazing. Just don't put them in the dishwasher as it sadly ruins their greatness.
- If you've tried my Vegan Truffle Pasta, then you know the secret to my creamy sauces is nutritional yeast. Seriously, it's a vegan cooking staple that gives that "cheesy" flavor in vegan dishes.
- Last but not least, please oh please use fresh lemon juice! No store-bought plastic bottles for this vegan lemon sauce recipe. I never buy lemon juice in a container anymore as it contains sulfites and other additives that just aren't necessary. Plus, it really just doesn't taste the same!
All you need is 45 minutes to create this dreamy Vegan Lemon Butter Pasta with Peas & Charred Leeks tonight! I promise this lemony dish will not disappoint and is sure to add a new flavor to your pasta sauce rotation.
-TSG
If you're looking for more easy vegetarian pasta recipes? Check out these SGTO favorites!
Vegan Lemon Butter Pasta with Peas & Charred Leeks
This dairy-free, vegan, and easily gluten-free Lemon Butter Pasta adds peas & charred leeks to the mix for a vegetable filled pasta dish.
Ingredients
Pasta Ingredients & Lemon Butter Sauce
- 12 oz gluten-free linguine (cook according to package instructions)
- 1 cup soy or almond milk (unsweetened/unflavored)
- ¼ cup vegan butter (any brand works, but I used Earth Balance)
- 2 Tbsp fresh lemon juice
- ½ tsp lemon zest
- 2 Tbsp nutritional yeast
- ½ tsp garlic powder
- 1 cup frozen/fresh peas
- salt & pepper to taste
Crispy Charred Leeks
- 2 large leeks (chopped into 1 inch circular slices, about 3-3.5 cups chopped)
- 1 Tbsp avocado oil
- ¼ tsp garlic powder
- ¼ tsp chili flakes
- salt & pepper to taste
Instructions
- Begin by cooking your pasta according to the package instructions (this should take about 10-15 minutes). Once cooked, strain, & set aside for later.
- Preheat your oven to 400F and chop your leeks. Add parchment paper to a large baking tray and add your chopped leeks. Top the leeks with the avocado oil, garlic powder, chili flakes, and salt and pepper. Then, use your hands to evenly coat the leeks with the seasoning. Add to the oven and cook for 10-15 minutes, making sure to stop and stir the leeks at the 8-minute mark. Once cooked, set aside.
- While the leeks are cooking, add your almond/soy milk, vegan butter, lemon juice, lemon zest, nutritional yeast, and garlic powder to a large saucepan. Bring to a simmer and cook 5-8 minutes, stirring occasionally.
- Next, add in your pasta and frozen/fresh peas and stir. Cook about 5 more minutes until the peas are cooked and the pasta is warmed and evenly coated in sauce.
- As a final step, add the crispy leeks and stir. Serve and top with fresh lemon. Enjoy!
Notes
- Leftovers can be stored in the fridge for 3-5 days or in the freezer up to 1 month.
Nutrition Information:
Yield: 4 Serving Size: ¼ recipeAmount Per Serving: Calories: 352Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 253mgCarbohydrates: 42gFiber: 6gSugar: 6gProtein: 10g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.
Jacob says
I like how light this sauce was- I added grated cheese on top and it was delicious!
Megan Horowitch says
So glad you liked it 🙂