Description
This creamy lemon garlic gluten-free pasta recipe delivers zesty, vibrant flavors in under 30 minutes. Perfect for busy weeknights or a cozy dinner, this dish combines plant-based cream with bold citrus and herbs for a satisfying, allergy-friendly meal.
Ingredients
Gluten free pasta (brown rice or quinoa-based) – 8 oz
Extra virgin olive oil – 2 tbsp
Minced garlic – 3 cloves
Zest and juice of 1 lemon – 1 whole lemon
Coconut cream or cashew cream – 1/2 cup
Salt and fresh cracked pepper – To taste
Chopped parsley or basil (optional) – 2 tbsp
Instructions
1. Bring a pot of salted water to a rolling boil. Cook gluten free pasta according to package, stirring often to avoid sticking. Aim for al dente—usually between 7–9 minutes.
2. While pasta cooks, heat olive oil in a sauté pan over medium heat. Sauté garlic until golden (about 2 minutes). Add lemon zest and juice, stir for 30 seconds.
3. Lower heat, then stir in coconut cream. Simmer for 2-3 minutes until it thickens slightly.
4. Once cooked, drain pasta but reserve 1/4 cup of the pasta water. Toss pasta into the sauce pan.
5. Add a splash of pasta water to thin the sauce if needed. Stir gently to coat.
6. Finish with salt, pepper, and chopped herbs. Serve immediately.
Notes
Swap coconut cream with oat or dairy-free cream for a nut-free version.
Pairs perfectly with a veggie pasta salad or protein-rich Greek yogurt dessert.
Avoid rinsing gluten free pasta—toss directly into sauce for best results.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Boil, Sauté
- Cuisine: Gluten-Free, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: gluten free pasta, lemon garlic pasta, dairy-free, vegan option