This Lemon Caper Pasta is ready in just 20 minutes and is completely dairy-free and vegan! It only requires 8 simple ingredients and is the perfect weeknight dinner recipe.
If I don't know what to make for dinner, I almost always end up making pasta. It is fast, delicious, and can be made in so many different ways. During zucchini season, I make my Vegan Zucchini Pasta every single week. And when there is almost nothing in the refrigerator, my Creamy Miso Pasta recipe saves me every time.
And this Lemon Caper Pasta is my new go-to. It is packed with flavor from fresh lemon zest and juice, capers, and red pepper flakes, and comes together in just 20 minutes! It is the perfect easy weeknight meal. So, let's make it.
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Why You'll Love This Recipe
- This recipe only requires 8 simple ingredients.
- And it is ready from start to finish in just 20 minutes.
- This Lemon Caper Pasta is completely vegan and dairy-free, so anyone can enjoy it.
- It is tangy, creamy, and so easy to make.
- And most importantly, it is absolutely delicious!
Ingredients
Pasta: I like a long-cut pasta for this recipe. I used bucatini, but spaghetti, capellini, or linguini would all be great.
Lemons: Lemon zest adds flavor, and lemon juice adds a delightful tang to this Vegan Lemon Caper Pasta recipe.
Parmesan Cheese: I used Follow Your Heart Parmesan.
Capers: Be sure to get capers that are packed in brine, not salt! I used these capers by Mina.
Instructions
Step 1. Combine non-dairy butter and olive oil in a large braiser or skillet over medium heat.
Once the butter is melted, add the minced garlic, chopped capers, and coarsely ground black pepper. Sauté, stirring frequently for about 3 minutes. You will notice brown bits sticking to the bottom of the pan.
Step 2. Turn the heat off and add lemon juice, parmesan cheese, lemon zest, and crushed red pepper flakes.
Stir, allowing the cheese to melt with the residual heat of the pan.
Step 3. Next, add cooked pasta and ½ a cup of pasta water to the pan with the sauce.
Step 4. Then, turn the heat back to medium and toss the pasta with the sauce until the pasta absorbs most of the liquid, about 3 minutes.
Serve.
What to Serve it With
- Vegan Focaccia or Vegan Garlic Bread.
- Roasted asparagus or broccolini.
- A simple salad tossed with Lemon Shallot Vinaigrette.
Recipe FAQs
Store the pasta in an airtight container in the refrigerator for up to 4 days.
To reheat, place the pasta in a skillet over medium heat and add a little water to loosen the sauce.
Capers are the buds of the caper bush.
Capers are salty and briny. Similar to olives but with a little more tanginess.
If you don't have capers on hand, substitute chopped green olives!
Expert Recipe Tips
Don't forget to reserve about a cup of pasta water before draining your pasta. It is crucial for making the vegan lemon caper sauce come together and stick to the pasta.
Use a very large pan for this recipe. It needs to be large enough to toss all of the pasta with the sauce. If you don't have a large braiser or skillet, use a Dutch oven instead.
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📖 Recipe
Lemon Caper Pasta
Equipment
- 1 Large Braiser or 12" Skillet See Note
- 1 Large Pot for the pasta
- 1 Chefs Knife
- 1 Cutting Board
- Measuring Cups and Spoons
Ingredients
- 12 oz Pasta I recommend bucatini or spaghetti
- 2 tablespoon Non-Dairy Butter
- 1 tablespoon Extra Virgin Olive Oil
- ¼ Cup Capers, drained and roughly chopped
- 2 Large Cloves of Garlic, minced
- ¼ teaspoon Coarsely Ground Black Pepper
- ⅓ Cup Fresh Lemon Juice About the juice of 2 lemons
- ⅓ Cup Grated Parmesan Cheese see note
- 1 tablespoon Lemon Zest this is the zest of 2 lemons
- ½ teaspoon Crushed Red Pepper Flake optional
- Kosher Salt to Taste
Instructions
- Bring a large pot of water to a boil. Season it well with salt and cook the pasta according to package directions. When the pasta is al dente, reserve a cup of pasta water before draining.12 oz Pasta
- While the pasta cooks, make the sauce. Add non-dairy butter and olive oil to a large braiser or 12-inch skillet over medium heat. Once the butter has melted, add chopped capers, minced garlic, and coarsely ground black pepper. Cook, stirring frequently for about 3 minutes. The garlic will be fragrant, and little brown bits will start sticking to the bottom of the pan.2 tablespoon Non-Dairy Butter, 1 tablespoon Extra Virgin Olive Oil, ¼ Cup Capers, drained and roughly chopped, 2 Large Cloves of Garlic, minced, ¼ teaspoon Coarsely Ground Black Pepper
- Turn the heat off and add lemon juice, parmesan cheese, lemon zest, and crushed red pepper flakes. Stir to melt the cheese with the residual heat of the pan.⅓ Cup Fresh Lemon Juice, ⅓ Cup Grated Parmesan Cheese, 1 tablespoon Lemon Zest, ½ teaspoon Crushed Red Pepper Flake
- Add the cooked pasta to the pan along with a ½ cup of reserved pasta water. Return the heat to medium and cook, tossing the pasta in the sauce until the pasta has absorbed most of the liquid.
- Taste the pasta and add salt if necessary. Serve with a sprinkle of chopped Italian parsley if desired.Kosher Salt to Taste
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