Some nights you just want a dinner that tastes comforting without weighing you down. This creamy lemon garlic pasta is exactly that — warm, cozy, bright, refreshing, and done in just 20 minutes. The sauce is silky and smooth, the noodles soak up all the flavor, and the combination of garlic, lemon, and spinach makes every bite fresh but still satisfying.

It’s the kind of recipe you can make on busy weeknights when you want something homemade but don’t want to spend an hour cooking. Everything comes together in one pot, the ingredients are simple, and the flavors are balanced and familiar.

The sauce gets its creaminess from either blended cashews or dairy-free cream, whichever you prefer. Both versions turn out rich and velvety without feeling heavy. The lemon brightens the dish, the garlic adds depth, and the spinach gives you that perfect pop of greens.

This is an evergreen meal you’ll crave year-round — light enough for warm days, cozy enough for cold ones, and always reliable. And best of all, it tastes like something you’d get at a restaurant, but it’s incredibly easy to make.

WHY YOU’LL LOVE THIS RECIPE

• Creamy without being heavy
• Ready in 20 minutes
• One-pot
• Vegan + dairy-free
• High-protein option
• Perfect balance of bright + cozy
• Simple ingredients you already have

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🍋 20-Minute Creamy Lemon Garlic Pasta (Vegan, High-Protein, One-Pot)

Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Best Season: Suitable throughout the year

Description

A silky, bright, creamy vegan lemon garlic pasta made in one pot with simple ingredients. Ready in 20 minutes and perfect for quick healthy dinners.

Ingredients

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Scale

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Pasta

• 8 oz pasta (linguine, spaghetti, or penne)
• 2 cups fresh spinach
• 2 tbsp olive oil
• 4 garlic 4–5 cloves, minced
• 1 of Zest lemon

Creamy Sauce (Choose One)

Option A: Cashew Cream (healthier)

• ½ cup soaked cashews
• 1 cup water
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• ½ tsp salt

Option B: Dairy-Free Cream (faster)

• ¾ cup dairy-free cream
• 1 tbsp lemon juice
• 1 tbsp nutritional yeast
• Salt to taste

Instructions

Step 1 — Cook pasta

1. Boil pasta in salted water until al dente
   

Step 2 — Sauté garlic

1. Heat olive oil, add minced garlic, and cook 1–2 minutes.
   

Step 3 — Blend the creamy sauce

1. Blend all cashew cream ingredients OR whisk together dairy-free cream, lemon, nutritional yeast, and salt.
   

Step 4 — Add sauce to the pan

1. Pour the creamy sauce into the pan with the garlic and stir until warm and silky.
   

Step 5 — Add pasta & spinach

1. Add cooked pasta and spinach to the pan and toss until coated and spinach wilts.
   

Step 6 — Add lemon zest

1. Finish with fresh lemon zest for brightness.
   

Note

TIPS

• Add chickpeas for extra protein.
• Swap spinach for kale.
• Use gluten-free pasta if needed.
• Add red pepper flakes for spice.