Lemon Pasta without Cream (al Limone)

This Italian Lemon Pasta is one of the easiest pasta recipes you’ll ever make! It’s herby, tangy, creamy and ready in just 20 minutes. You and your family will absolutely love it! 

This creamy lemon pasta is a twist between a traditional Italian pasta dish“al Limone” and lemon fettuccine alfredo. It’s made with fettuccine noodles, zested and juiced lemon, extra virgin olive oil, coconut milk, salt and pepper. The lemon sauce is perfectly creamy and tangy. Make sure to add enough salt to balance out the flavors. Taste as you go! The lemon sauce is also made vegan friendly, just skip the parmesan cheese.

LEMON PASTA SAUCE WITHOUT CREAM HOW TO MAKE 

Long shaped noodles spaghetti of fettuccine noodles 

Lemon, zested and juiced 

Heavy cream or sub for full-fat coconut milk

Fresh herbs -I used lemon thyme and basil

Parmesan for serving (optional)

Salt and black pepper

HOW TO MAKE LEMON PASTA WITHOUT CREAM

• Start with cooking the noodles according to the directions on the package. Don’t drain.

• Meanwhile, heat olive oil in a medium pan. Add lemon zest and cook for a couple of minutes, be careful not to burn. Add lemon juice and coconut milk. Bring to a simmer and cook for about 3-4 minutes.

• Add fresh herbs and pasta straight out of the pasta water using kitchen tongs, and stir well with the sauce for at least a couple of minutes. Add pasta water a tablespoon at a time to thin out the sauce. Season with salt and pepper.

• Serve with fresh herbs and parmesan cheese if desired! 

Looking for more pasta recipes made without cream? Check out a few of my favorites!

Creamy salmon pasta without cream

Creamy chicken marsala pasta without cream

I hope you love this creamy lemon pasta recipe as much as I do! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.

Lemon Pasta without Cream (al Limone)

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• Total Time: 20 Minutes
• Yield: 3-4 1x

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Description

This Italian Lemon Pasta is one of the easiest pasta recipes you’ll ever make! It’s herby, tangy, creamy and ready in just 20 minutes. You and your family will absolutely love it! It’s made with no cream added and can be vegan friendly if you skip the parmesan cheese. 

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Ingredients

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10 oz spaghetti of fettuccine noodles 

1 small lemon, zested and juiced 

½ cup heavy cream or sub for full-fat coconut milk

1/4 cup fresh herbs, finely chopped (I used lemon thyme and basil)

Parmesan for serving (optional)

salt and black pepper

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Instructions

1. Fill a large pot with water and bring to a boil. Add salt and the noodles. Cook according to the directions on the package. Don’t drain.
2. Meanwhile, heat olive oil in a medium pan. Add lemon zest and cook for about 2 minutes, stirring occasionally, be careful not to burn. Add lemon juice and heavy cream or coconut milk. Bring to a simmer and cook for about 3-4 minutes.
3. Add fresh herbs and pasta straight out of the pasta water using kitchen tongs, and stir well with the sauce for at least a couple of minutes. Add pasta water a tablespoon at a time to thin out the sauce. Season with salt and pepper.
4. Serve with fresh herbs and parmesan cheese if desired.

• Prep Time: 5 minutes
• Cook Time: 15 minutes