Name: Easy Lemon Cream Pasta Sauce
Cuisine: Plant-based
Ingredients: 200 g dried pasta, or 300 g fresh (any shape you love, even gluten-free); 1 tbsp olive oil; 3 garlic cloves, minced; 1 cup cashew cream (or unsweetened plant-based cream; traditional option: heavy cream); ½ tsp black pepper, plus more to finish; ¼–½ tsp sea salt, to taste; 50 g finely grated plant-based Parmesan, nutritional yeast, or traditional Parmesan (plus extra for serving); 3 tbsp fresh lemon juice; Zest of 1 lemon

Easy Lemon Cream Pasta Sauce

Recipe by

Masha Davydova

Plant-Based Recipe Developers 📅 Published October 6, 2025 🔄 Updated October 6, 2025

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Ingredients

200 g dried pasta, or 300 g fresh (any shape you love, even gluten-free)
1 tbsp olive oil
3 garlic cloves, minced
1 cup cashew cream (or unsweetened plant-based cream; traditional option: heavy cream)
½ tsp black pepper, plus more to finish
¼–½ tsp sea salt, to taste
50 g finely grated plant-based Parmesan, nutritional yeast, or traditional Parmesan (plus extra for serving)
3 tbsp fresh lemon juice
Zest of 1 lemon

Instructions

Bring a large pot of generously salted water to a boil. Cook your chosen pasta until just shy of al dente—save about a cup of the cooking water and drain. Done

While the pasta cooks, warm the olive oil in a wide pan over medium heat. Add minced garlic; sauté just until fragrant and golden (don’t let it brown or it will taste bitter). Done

Lower the heat and pour in the cashew cream, stirring gently. Let it come to a gentle simmer for a minute. Done

Sprinkle in the “Parmesan” a little at a time, whisking well between additions. This helps it melt smoothly into the sauce. Done

Season with black pepper and salt; simmer for 1–2 minutes until the sauce seems slightly thickened. Done

Whisk in fresh lemon juice and zest. Add your drained pasta, tossing to coat every strand in silky sauce. Let pasta bubble gently in the sauce for a minute; add pasta water to loosen if needed. Done

Taste and adjust salt, pepper, or lemon. Done

Divide onto warm plates and finish with extra “Parmesan,” lemon zest, and fresh black pepper. Top each serving with your favorite add-ins, letting what’s in season or at hand be your guide. Done

There's something magical about citrus season—the way markets brim with glossy lemons, and their sunny aroma seems to promise brightness ahead, even in winter's quietest days. Pasta al Limone is a dish we return to again and again: simple, creamy, and quick enough for the busiest weeknight, yet special enough to brighten any gathering around the table.

What makes this sauce such a favorite in our kitchen is its flexibility. We love the classic creamy profile, but it's easily adapted: use cashew cream or your favorite plant-based substitute; try nutritional yeast instead of Parmesan; stir in tender greens or roasted vegetables if you have some handy. The possibilities are endless, and the comforting flavors never disappoint.

Our Plant-Based Approach (and Easy Variations)

Since I've made this lemon cream pasta several times, I can share some tips to improve it. For example, setting the stove to a gentle simmer so the sauce isn't boiling; add the lemon juice while quickly mixing it; and preheat the plates when serving the pasta. You'll see that small changes like those make a huge difference in the final result.

Here's our gently plant-based take, with notes for customization and extra nourishment. We hope you find yourself coming back to it as much as we do—let the season and your pantry inspire you!

Notes / Tips

If using cashew cream, soak raw cashews in hot water for 20 minutes, then blend with a little water until silky smooth.
Make it extra nourishing by adding cooked white beans or chickpeas, or serve with roasted vegetables on the side.
Store leftovers in an airtight container in the fridge; gently reheat with a splash of water to revive the creamy texture.
This is a wonderfully forgiving recipe—feel free to experiment with herbs, swap nuts for seeds, or use any citrus you have on hand.

We hope this pasta brings a burst of citrus sunshine to your table and inspires you to keep playing and exploring in the kitchen. If you try this variation, let us know—we love hearing how you make each recipe your own.

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Learn More About Our Story