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.

Lemon pasta on a plate sprinkled with parsley and a side fo white wine.

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)

0 from 0 votes

Recipe by Samantha Russo Course: MainCuisine: ItalianDifficulty: Easy

Servings

servings

Cooking time

minutes

Total time

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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Creamy dreamy fettuccine alfredo minus the dairy (& if you’re like me, the tummy aches). Pair this dairy-free veggie-packed cauliflower alfredo sauce with any pasta you’d like for an easy weeknight dinner that comes together in under 30 minutes!

Before my dairy-free days, I LOVED a cheesy fettucine alfredo. When I had to cut dairy out of my diet, it was one of the hardest things for me to give up. I spent years searching for dairy-free recipes that would curb my alfredo cravings. While some came close, nothing quite hit the spot. I settled on cauliflower as my base , instead of cashews, which in my opinion just don’t get creamy enough. And loaded on the spices to create the creamiest, most flavorful, dairy-free cauliflower fettuccine alfredo in the whole world. Yup, that’s a BIG claim. But I mean it, this stuff is hands-down the best.

Make it paleo: Toss this sauce in zucchini noodles or drizzle it over your favorite roasted veggies.

Make it vegan: Use vegetable broth instead of chicken broth.

Add dairy: Mix 1/2 cup of parmesan cheese in with your pasta and sauce at the very end of cooking for a rich, yet lightened-up cauliflower fettuccine alfredo sauce.

Cauliflower Fettuccine Alfredo

0 from 0 votes

Recipe by Samantha Russo Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 Tablespoon Olive Oil
1 Head of Cauliflower, chopped into florets
6 Cloves of Garlic, sliced
1 Cup Vegetable Broth (see Notes)
2 Teaspoons Salt
1/4 Teaspoon Black Pepper
1 1/2 Cups Almond Milk (see Notes)

Directions

Sauté the olive oil and garlic in a large saucepan over low/medium heat, cook for 2 minutes.
Add in the cauliflower florets, vegetable broth, salt and black pepper. Bring to a boil then reduce to a simmer, cover with a lid. Cook cauliflower for about 10 minutes or until soft.
Let everything cool for 10-20 minutes before transferring to a blender with the almond milk. Blend until completely smooth and serve with whatever pasta you’d like!

Notes

Vegetable Broth: If not vegan or vegetarian, you can use chicken broth instead of vegetable broth.
Almond Milk: Use any dairy-free milk (maybe not coconut milk, as the flavor is a bit strong), and if you’re not dairy-free use regular milk instead.
Let cauliflower cool: It is extremely important to let your cauliflower cool before transferring it to a blender. If you blend while the cauliflower is too hot, pressure will build up in the blender forcing the lid to explode off and could cause serious burns. I find letting the cauliflower sit off the heat for at least 100 minutes gets it cool enough to blend safely.

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