The Best Creamy Vegan Lemon Caper Pasta
This creamy vegan lemon caper pasta is bright, flavorful, and easy to make. Perfect for a quick weeknight dinner or a cozy, indulgent meal- dairy-free and super delicious!
Ingredients
- 8 ounces linguine
- 2 tbsp vegan butter (I use Earth Balance Original)
- 2 tbsp fresh garlic, peeled and minced
- 1/2 cup dry vegan-friendly wine (I use sauvignon blanc!)
- 1 1/4 cup vegan heavy whipping cream (I use Califia Farms- see notes below for an alternative!)
- 2 tsp lemon zest
- 1 1/2 tsp kosher salt
- 1 1/4 tsp ground black pepper
- 1/2 cup shredded vegan parmesan (I use Violife)
- 1/4 cup + 2 tbsp capers
- 6 cups fresh spinach leaves
- 20 fresh basil leaves
Instructions
- Bring a large pot of water to a boil, season generously with a large pinch or two of salt, and cook the noodles according to the package instructions.
- While the pasta is cooking, heat a large sauté pan over medium heat. Once hot, add the butter. When melted, stir in the minced garlic and cook for one minute, stirring constantly.
- Add the wine, heavy cream, lemon zest, salt, and pepper. Turn the heat to medium-high, stir, and bring the mixture to a boil.
- Once boiling, reduce the heat to medium and cook for about 5 minutes, stirring occasionally.
- Lower the heat to low, add the parmesan, and stir until well combined. Then add the capers, spinach, and basil leaves, stirring until the greens are about halfway wilted.
- Add the drained pasta and toss until everything is well combined and the greens are fully wilted. Taste and adjust the seasoning as needed- depending on the brands of products you used and your personal preference, you may want to add another pinch of salt (up to 1/4 tsp) or a bit more black pepper.
- Serve garnished with freshly grated parmesan, cracked black pepper, and a lemon slice. Drizzle with extra lemon juice before enjoying for an extra citrusy kick!
Notes
Note: If you can’t find vegan heavy whipping cream, canned full-fat coconut cream works beautifully (not coconut milk, as it’s thinner). Just whisk the entire can until smooth, then measure the amount needed for the recipe. This will add a subtle coconut flavor, but it pairs wonderfully with the lemon and capers and still makes a deliciously creamy pasta.
Tried this recipe?Let me know how it was!