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Creamy Lemon Garlic Pasta (Dairy-Free)

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  • Serves 6
  • Cooks in 25 mins (10m prep + 15m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

An interesting weeknight pasta meal for 6 | Needs to be dairy free too

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large skillet, heat olive oil over medium heat.
  2. 2.Add minced garlic and cook until fragrant, about 1 minute.
  3. 3.Pour in the lemon juice and cook for another minute.
  4. 4.Stir in the coconut milk and bring to a simmer.
  5. 5.Add the cooked linguine pasta to the skillet and toss to coat with the sauce.
  6. 6.Stir in nutritional yeast and season with salt and black pepper to taste.
  7. 7.Cook for an additional 2 minutes, until the sauce has thickened slightly.
  8. 8.Remove from heat and garnish with fresh parsley.
  9. 9.Serve hot and enjoy!

lightbulb_outline Tips

  • chevron_rightFor a lighter version, you can use light coconut milk instead of full-fat.
  • chevron_rightFeel free to add cooked chicken, shrimp, or vegetables for extra protein and nutrition.
  • chevron_rightSqueeze some additional lemon juice over the pasta before serving for an extra burst of freshness.
  • chevron_rightGarnish with extra nutritional yeast for added flavor.
  • chevron_rightLeftovers can be refrigerated and reheated for a tasty lunch the next day.