Easy Vegan Lemon Garlic Pasta

Bowl of Vegan Lemon Garlic Pasta


For the Pasta & Veggies:

1 head
broccoli, chopped
8 ounces
baby bell mushrooms, sliced


For the Sauce:

2 cups
plain unsweetened almond milk
3-4 tablespoons
fresh lemon juice
1/2 teaspoon
lemon zest
4 1/2 teaspoon
garlic, minced
2 tablespoons
vegan butter
3 tablespoons
gluten-free flour
1 teaspoon
1/4 teaspoon
black pepper

This easy-to-make, flavor-packed pasta is a great staple in your weeknight rotation! Get ready to fool your taste buds with Living Now® Organic Quinoa Penne pasta, which has a similar taste and texture to conventional varieties. Recipe courtesy of Claire Cary of eatwithclarity.com.


  1. Bring a large pot of salted water to a boil, and cook pasta according to package instructions.
  2. In a saute pan, add the sliced mushrooms and broccoli with 1 tbsp olive oil and a pinch of salt. Saute until the broccoli is fork-tender and mushrooms have softened.
  3. In a small saucepan, add the minced garlic and 1 tbsp of olive oil. Saute until golden brown. Add the other sauce ingredients and whisk really well until no flour clumps remain.
  4. Simmer until the sauce has thickened and butter has melted, about 5-10 minutes, whisking occasionally.
  5. Taste and adjust flavors as desired, adding more salt as needed.
  6. Combine the pasta, veggies, and sauce, and toss until mixed well. Top with black pepper and enjoy!