Go Back
Vegan lemon zucchini pasta
Print

Zucchini & Meyer Lemon Vegan Pasta

This Zucchini and Meyer Lemon Pasta is a light and delicious vegan dish featuring a creamy, cheesy sauce made without any cheese! Nutritional yeast combines with Meyer lemon juice and zest to create a tangy, flavorful base, perfectly complemented by the sautéed zucchini, garlic, and fresh thyme. It's a simple yet satisfying plant-based meal that's full of vibrant citrus notes and wholesome goodness. 🍋
Prep Time45 minutes
Active Time15 minutes
Course: Main Course
Cuisine: Italian
Keyword: clean-eating, dairy-free, gluten-free, healthy recipes, Plant-based, vegan entree, vegan entrees
Yield: 4 servings
Calories: 260kcal
Author: Tamae Elizabeth

Equipment

  • 2 Pots
  • 1 Colander
  • 1 Japanese Chef's knife I find these to be the sharpest for the most precise cuts
  • 1 Cutting board Wood is best
  • 1 Garlic press
  • 1 Wooden spoon

Materials

  • 1 pound Pasta of your choice I used Trader Joe's Gluten-Free Tagliatelle
  • 3-4 Medium zucchini cut into half moons
  • 3 tbsp Nutritional Yeast
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Vegan butter I love Miyoko's Creamery butter
  • 2 tbsp Meyer Lemon juice
  • 1 tbsp Meyer Lemon Zest
  • 4-5 Large cloves of garlic pressed I love using a lot of garlic, when cooked, the flavor gets much milder and garlic is so good for you!
  • 1 cup Reserved pasta water Before you strain the pasta, reserve 1 cup of the water from the pot
  • 1 tsp Thyme You can add 2 tsp for more flavor
  • 1 tsp Sea salt I love Maldon's
  • 1 tsp Black pepper
  • 1/4 tsp Red chili flakes

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, carefully reserve 1 cup of the pasta cooking water to use later in the recipe. Drain the pasta and set it aside.
  • Meanwhile, wash the zucchini and slice it into 1/4-inch thick rounds, then cut each round into half-moons and set aside. Peel the garlic, press it, and set it aside as well.
  • Zest then juice the Meyer Lemon and set aside.
  • Heat the extra virgin olive oil in a separate pot over medium heat. Add the garlic and sautĂ© until it’s slightly browned and fragrant. Next, add the zucchini, thyme, salt, pepper, and red chili flakes. SautĂ© for 5-6 minutes, or until the zucchini turns golden.
  • Stir in the vegan butter and lemon juice, mixing well to incorporate. Pour in 1 cup of the reserved pasta water and continue stirring until the zucchini begins to break down and the sauce becomes creamy. For a smoother consistency, you can use an immersion blender to partially puree the zucchini—leave some chunks for texture and only puree about half.
  • Finally, stir in the nutritional yeast until fully combined, then add the lemon zest. Toss the pasta into the sauce and mix until all the noodles are evenly coated. Serve immediately and enjoy! 🍋
  • Feel free to add some fresh basil and some vegan parmesan or nutritional yeast for extra cheesiness!

Video