One-Pot Lemon Pasta (Vegan, Gluten-Free)

This one-pot lemon pasta is the easiest recipe you’ll make all week! Plenty of fresh lemon, creamy coconut milk, and a splash (maybe more, hehe) of white wine create the most delicious sauce for this pasta dish. The best part? You’ll need just ONE pot to make the entire thing! That’s right, throw everything in a pot, cook, and dinner will be ready in under 20 minutes.

I created this recipe for the lazy girl in me. She comes out every so often, especially on weekday nights when all I wanna do is melt into my couch with a bowl of chips and call it a day. Though because I know a bowl of chips isn’t enough to keep me full through the night – trust me, I’ve tried – I needed something filling, yet super easy to make.

I’ve had my sights set on a lemon pasta recipe for a while now. With the weather (finally!) getting warmer, I’ve been craving fresh, bright, citrusy foods. I’m at a point where I buy a bag of both lemons and limes every week at the grocery store and squeeze them over all my food and into my water. So the idea of combining my most current-favorite thing, lemon, and my always-favorite thing, pasta, was a no-brainer. I knew I wanted to keep my lemon pasta simple, and above all else EASY, so I settled on a one-pot dinner with just eight ingredients (one being salt). This one-pot lemon pasta has truly changed my lazy little life, and I’m sure it will yours too!

What You Need To Make One-Pot Lemon Pasta

Gluten-Free Pasta – Use whatever gluten-free pasta you’d like in this recipe. Any shape or brand will do! I used the Jovial Brown Rice Farfalle (aka Bow Tie) Pasta and highly recommend it. If you’re not gluten-free, feel free to use regular pasta instead.

Coconut Milk – Makes for an incredibly light and creamy sauce, but doesn’t taste like coconut. You could use any non-dairy milk you’d like in this recipe, but I love coconut milk for how nice and thick it is. If you’re not vegan/dairy-free, you can use heavy cream instead.

Vegetable Broth – Using broth instead of water in this recipe adds that much more flavor. It doesn’t have to be vegetable broth, though. If you’re not vegan, chicken broth works too.

Dry White Wine – I love the brightness a nice dry white wine adds to recipes. Sauvignon Blanc or Pinot Grigio work best in this recipe, or anything with “crisp” in the description. And if cooking with wine isn’t your thing, use one more cup of broth instead.

Lemon – Duh! Use plenty of lemon in this recipe. I know the recipe says 3 tablespoons, but I almost always add more. To get the juiciest lemon possible, push down with your palm and roll it across your countertop a few times. Then slice it open, squeeze the juice into a glass, and remove any seeds before using it in this recipe.

Adjust This Recipe To Your Dietary Needs

• Add Dairy: Use heavy cream instead of coconut milk and add 1/2 cup of parmesan cheese at the end!
• Add Protein: Grilled chicken or sautéed shrimp would taste great over this one-pot lemon pasta.

One-Pot Lemon Pasta (V/GF)

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Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Cooking time

15

minutes

Total time

15

minutes

This one-pot lemon pasta is the easiest recipe you’ll make all week! Plenty of fresh lemon, creamy coconut milk, and a splash (maybe more hehe) of white wine create the most delicious sauce for this pasta recipe. The best part? You’ll need just ONE pot to make the entire thing! That’s right, throw everything in a pot, cook, and dinner will be ready in under 20 minutes.

Ingredients

• 1 Tablespoon Olive Oil, see Notes

• 3 Garlic Cloves, minced

• 12 Ounces Gluten-Free Pasta

• 2 Teaspoons Salt

• 1 Cup Coconut Milk, see Notes

• 2 1/2 Cups Vegetable Broth, see Notes

• 1 Cup Dry White Wine, see Notes

• 3 Tablespoons Lemon Juice

• 1 Teaspoon Lemon Zest

Directions

• Add the olive oil and garlic to a large pot over medium heat, cook for 2-3 minutes.
• Add in the pasta, salt, coconut milk, vegetable broth, and white wine. Bring to a boil and cook for 12 minutes or until pasta is al dente.
• Turn off the heat, add in the lemon juice and zest, then stir to combine. Taste and adjust seasoning as desired.

Recipe Video

Notes

• Olive Oil: You can use butter instead of olive oil.
• Coconut Milk: If not vegan/dairy-free, use heavy cream instead.
• Vegetable Broth: Chicken broth also works in this recipe!
• White Wine: If you’d like to make this recipe without wine, use an extra one cup of broth instead.

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