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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