During the summertime, I often find myself craving the refreshing and tangy taste of lemons. There’s something about the sunny season that makes the bright and citrusy flavor of lemons incredibly appealing. Whether it’s a cold glass of lemonade or a light lemon-infused dish, the zesty notes of lemon perfectly complement the warm weather and add a refreshing twist to summer meals. This vegan lemon feta pasta is the perfect dish to enjoy on summer nights.
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This recipe is my new favorite way to enjoy the zestiness of lemon while also enjoying a rich and creamy pasta. Since I have celiac disease and a dairy allergy, everything I cook is both gluten & dairy free as is this recipe. It’s also vegan & soy free – yay for being so allergy friendly and delicious!
To make this dish, you’ll need the following ingredients:
- gluten free pasta (for this dish I used Banza Pasta Bucatini)
- olive oil
- 2-3 lemons
- vegetable broth
- canned coconut milk
- dried oregano
- salt & pepper
- vegan feta cheese (I like to use Violife or Trader Joe’s Brand)
Enjoy the vibrant zest of lemon, the creaminess of vegan feta, and the perfect texture of gluten free pasta all in one harmonious dish. Whether you’re catering to your own dietary needs or treating loved ones to a flavorful surprise, this recipe will surely impress. Give it a try and experience the joy of a scrumptious pasta creation that’s both nourishing and irresistibly delicious.
It’s time to create a satisfying and flavorful meal that will leave your taste buds wanting more. Grab your apron and let’s get to cookin’ this vegan lemon feta pasta!
Vegan Lemon Feta Pasta - Gluten Free, Dairy Free & Soy Free
You'll love this vegan lemon feta pasta! Packed with tangy lemon flavors & creamy vegan feta, this dish is both satisfying & easy to prepare.
- 1 box gluten free pasta I used Banza
- 1 tbsp olive oil extra virgin
- 1 medium onion diced
- 4 cloves garlic minced
- 1/4 cup lemon juice about 2 lemons juiced
- zest of 1 lemon
- 3/4 cup vegetable broth
- 3/4 cup canned coconut milk
- 1 tsp dried oregano
- 1 block vegan feta crumbled
- salt & pepper to taste
- fresh parsley for garnish
Cook the gluten-free pasta according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
Add the lemon zest, lemon juice, vegetable broth, coconut milk, dried oregano, salt, and pepper to the skillet. Stir well to combine all the ingredients.
Crumble the vegan feta cheese and add it to the skillet. Stir the sauce until the feta cheese begins to melt and incorporates into the sauce, creating a creamy consistency.
Continue to cook the sauce on medium/high heat for about 5 minutes, bringing it to a light boil. Lower heat and let simmer on low for 5 minutes to thicken up.
Add the cooked pasta to the skillet and toss it in the sauce until well coated. Cook for an additional 2-3 minutes.
Remove the skillet from heat and garnish with fresh parsley.