Lemony Garlic And White Wine Spaghetti

Words I love to see in a recipe: garlic, lemon, butter, wine, pasta.

Make this vegan lemony garlic and white wine spaghetti in the time it takes to boil some noods and have a glass of wine. Seriously, it takes 15 minutes. You’ll need lots of garlic, a lemon, crushed red pepper, vegan butter, white wine, vegan parmesan, herbs, and some noodles (don’t pour out the pasta water).

If you like lemon and garlic, this one’s for you. If you’re not a mega fan like me, then feel free to scale back on the amount of lemon juice and cloves of garlic.


What you’ll need:

  • Spaghetti noodles
  • Vegan butter
  • Lots of garlic
  • Crushed red pepper
  • A lemon
  • White wine
  • Vegan parmesan
  • Salt and black pepper
  • Fresh herbs like thyme or parsley

Cooking tips for this recipe:

  • Prepare ingredients in advance. This pasta comes together very quickly, so I find it easiest to have everything ready before I start.
  • Make sure to salt your pasta water! It adds so much more flavor to the noodles.
  • Cook your pasta al dente. You’ll be adding the noodles to the sauce while it’s still hot, so you don’t want it to overcook.

Serving ideas:

  • Prepare a simple green salad with seasonal veggies and a lemony dressing.
  • Pour a glass of wine and call it a day!

Other pasta recipes to try:


Lemony Garlic And White Wine Spaghetti (Vegan)

Words I love to see in a recipe: garlic, lemon, butter, wine, pasta. Make this vegan lemony garlic and white wine spaghetti in the time it takes to boil some noodles and have a glass of wine. 
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Italian
Servings 2 servings


  • 8 oz thick or regular spaghetti reserve 1/2 cup of the pasta water
  • 4 tbsp vegan butter
  • 5 cloves garlic minced
  • 1/2 tsp crushed red pepper scale back to 1/4 tsp or omit if you're sensitive to spice
  • 1 lemon, juiced and zested about 1/4 cup
  • 1/3 cup dry white wine
  • 1/2 cup grated vegan parmesan plus more for serving
  • salt to taste
  • freshly ground black pepper to taste
  • fresh herbs like thyme or basil


  • Cook pasta just under al dente and reserve 1/2 cup of the pasta water.
  • Melt butter in a large pan over medium heat.
  • Add garlic and crushed red pepper. Cook for about 2-3 minutes until fragrant.
  • Pour in lemon juice and white wine. Simmer until the liquid is reduced by half.
  • Remove from heat and add in cooked pasta, lemon zest, parmesan, and herbs. Toss to coat, gradually adding a bit of the pasta water as needed to loosen the sauce (you likely won’t need the full 1/2 cup).
  • Give it a try and season with salt and pepper, to taste.
  • Serve with extra parmesan. Enjoy!


Low-sodium vegetable broth can be used in place of white wine if desired.
Keyword easy, lemon garlic pasta, lemon garlic spaghetti, pasta, vegan pasta

Green Sandwich with Vegan Pesto Cream Cheese

Making this pesto cream cheese is as simple as locating your favorite brands of non-dairy cream cheese and vegan pesto. Yep, most pestos aren’t vegan (or even vegetarian) due to the inclusion of parmesan cheese. Authentic parmesan cheese is made with animal rennet, an enzyme that’s found in the lining of a goat or calf’s stomach… But it’s easy to find a great vegan pesto at a variety of stores, or you could always make your own if you find yourself with lots of basil and a bit of time.


Not sure which non-dairy cream cheese to buy? I’ve tried a bunch over the years, and am always here with the recommendations! Since you’re mixing it with pesto, you can get away with a cream cheese that’s good but not your favorite. Ultimately, you just have to explore a bit with vegan options to find what you like! Hate one brand? Try another next time it’s on sale, or mix up how you’re serving it. If you have been eating dairy cream cheese on plain bagels your entire life, it’s going to be a bit hard to find a vegan cream cheese that replaces that experience 1:1 at first. Try it on a bagel sandwich with lots of fresh herbs, capers, veggies, red onion, vegan deli slices, carrot lox if you’re feeling adventurous, or whatever tickles your fancy. Or, duh, mix it with pesto and make this!



  • Sliced bread
  • Non-dairy cream cheese
  • Vegan pesto
  • Fresh lemon juice
  • Fresh ground black pepper
  • Cucumber, sliced
  • Avocado, sliced
  • Arugula


  1. Toast your bread. While it’s toasting, whisk together equal parts cream cheese and pesto, a squeeze of fresh lemon juice, and a few cracks of pepper. Adjust amounts depending on how many sandwiches you’re making.
  2. Spread pesto cream cheese on bread, top with veggies, and eat!