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plate of lemon pasta with peas, leeks, and fresh oregano on top

Vegan Lemon Butter Pasta with Peas & Charred Leeks

This dairy-free & vegan lemon butter pasta has the bonus of peas & charred leeks for the perfect light pasta dish!
4.92 from 37 votes
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Course: Vegetarian Pasta
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings


Pasta Ingredients & Vegan Lemon Butter Sauce

  • 12 oz linguine cook according to package instructions
  • 1 cup unsweetened soy milk/ almond milk
  • ¼ cup vegan butter
  • 2 tablespoon fresh lemon juice (about 1 lemon juiced)
  • ½ tablespoon lemon zest zest of 1 lemon
  • 2 tablespoon nutritional yeast
  • ½ teaspoon garlic powder
  • 1 cup frozen peas (if fresh grams will vary)
  • salt & pepper to taste

Crispy Charred Leeks

  • 2 large leeks chopped into 1 inch circular slices, about 4 cups chopped
  • 1 tablespoon avocado oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon chili flakes optional, for more spice


  • Begin by cooking your pasta according to the package instructions (this should take about 10-15 minutes). Once cooked, strain, & set aside for later.
  • While the pasta is cooking, preheat your oven to 400F and chop your leeks.
  • Add the chopped leeks to a large baking tray and top with the avocado oil, garlic powder, chili flakes, salt, and pepper. Then, use your hands or a spatula to mix until the leeks are evenly coated with the seasoning.
  • Next, add the leeks to the oven and cook for 15-20 minutes, making sure to stop and stir the leeks at the 8-minute mark. If the leeks aren't as crispy as desired at the 20-minute mark, you can also broil them for an additional 2-3 minutes. 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 the cooked pasta and frozen/fresh peas and stir. Cook about 5 more minutes until the peas are warmed throughout and the pasta is evenly coated in sauce.
  • As a final step, add the crispy leeks into the pan and mix them together.
  • Remove from the heat and top with optional fresh oregano or vegan parmesan. Serve and enjoy!


  • For vegan butter, I prefer Earth Balance, Miyokos, or CountryCrock plant butter for this recipe
  • I prefer soy or almond milk for this recipe, but any plant-based milk works including coconut or oat milk
  • To make this pasta gluten-free, just use a gluten-free noodle. The sauce itself is naturally gluten-free.
  • Leftovers can be stored in the fridge for 4-5 days or in the freezer up to 1 month.


Serving: 1bowl pasta | Calories: 513kcal | Carbohydrates: 78g | Protein: 16g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 482mg | Potassium: 459mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1597IU | Vitamin C: 24mg | Calcium: 131mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!