One-pot creamy lemon pasta (vegan)



Don’t you love those one-pot dinners where you throw everything together and a little bit after dinner is ready? I sure do. Most weekdays dinner is a one-pot or a simple, quick dish and we made it a goal to share more of those on the blog. Today we start with an easy-peasy one-pot creamy lemon pasta. My boyfriend actually made this recipe for us for the first time and it was really good so now it is on our weekly rotation. We added and adapted a few things to the original recipe and also like to add scrambled tofu and baked mushrooms. This technically doesn’t make it a one-pot meal anymore, but I can really recommend these nevertheless. You have some waiting time anyway once your pasta is boiling away!


The creaminess comes from full-fat coconut milk. I recommend only using full-fat, if you don’t, you might lack some of the creaminess in the end result. Also, I was a little afraid the first time it was going to taste too much like coconut, but I can tell you now that it won’t! The lemon balances it out perfectly. I can imagine it will also taste really good as a cold pasta and even pasta salad! It just hasn’t been warm enough here yet to try it out, so if you do, let me know the results!


Anyway, this is just a super-speedy, delicious AND healthy weekday dinner. Just the way I like them.

One-pot creamy lemon pasta

Inspired by Vegan Heaven

for 4

1 big or 2 small (red) onions, chopped

3 cloves of garlic, minced

450 g spaghetti or penne

1 can full fat coconut milk

1 vegetable stock cube

2 big handfuls of spinach

zest of 1 lemon

juice of ½ lemon

optional (but highly recommended):

scrambled tofu (crumble tofu in a pan, add some curry powder, salt & pepper and cook for a couple of minutes)

baked mushrooms (add sliced mushrooms to a baking sheet and bake in the oven for 15-20 minutes on 200 degrees Celsius)

In a pot (that can fit all of the pasta), heat 1 tbsp (coconut) oil and add the onion. Saute the onion for a couple of minutes until translucent. Add the garlic to the pot and saute for another minute.

Add all the pasta, coconut milk, vegetable stock cube, lemon juice and 600 ml water (2 ½ cups). Stir. If the pasta is not completely covered, check every couple of minutes to see if you can push them down in the liquid. Cook this for around 20 minutes, stirring every now and then.

When the liquid is starting to dissolve and the pasta is al-dente, add the spinach and lemon zest (and the scrambled tofu & mushrooms if using!). Stir well and cook until everything is creamy and well coated in the sauce. Season with salt & pepper and serve!

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