This lemon parmesan pasta is light, easy, and great if you are looking for a quick dinner. The lemon gives the pasta a nice bit of acidity to cut through the parmesan's decadent flavor. Plus, it makes for great leftovers the next day.

Lemon ‘Parmesan’ Pasta [Vegan, Gluten-Free]



  • 8 ounces gluten-free spaghetti
  • 1 tablespoon olive oil
  • 1/4 yellow onion, diced
  • 5 cloves garlic, diced
  • Red pepper flakes, to taste
  • Pepper, to taste
  • 1 lemon, juice and zest
  • 3 tablespoon vegan butter
  • 1/2 cup vegan Parmesan
  • Fresh parsley, roughly chopped, to taste


  1. Bring a pot of water to a boil and cook your spaghetti according to package instructions.
  2. While spaghetti is cooking heat olive oil in a pan over medium heat and add onion and garlic. Sauté until onion starts to become tender, this should take around five minutes.
  3. Add red pepper flakes, pepper, lemon juice and lemon zest to the pan and cook for an additional 2 minutes.
  4. Add the drained pasta, butter, and Parmesan to the pan and stir to combine. Plate pasta and top with fresh parsley and red pepper flakes.

Nutritional Information

Total Calories: 2191 | Total Carbs: 206 g | Total Fat: 135 g | Total Protein: 29 g | Total Sodium: 1364 g | Total Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.