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Vegan Lemon Cream Sauce for Pasta

Vegan lemon cream sauce is easy to make and is great with any kind of pasta or noodles even veggie noodles. Great weeknight dinner that comes together in less than 30 minutes.
Author: Pavani
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Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course: Main Course, Main Dish, noodles pasta
Cuisine: American
Servings: 2 Servings


  • 2 tsp olive oil
  • 1 medium Shallot, thinly sliced
  • 1 Garlic clove, finely minced
  • 1 Small Red or Yellow Pepper, chopped
  • 1 Medium Tomato, chopped
  • ½ cup Baked Tofu (store bought or homemade)
  • ½ cup Vegan Creamer (I used almond creamer)
  • 1 Small Organic Lemon, zest and juice
  • To taste Salt Pepper
  • 4 oz. Dry Pasta (shape of your choice) I used Zucchini noodles
  • 2 tbsp Wholewheat Bread Crumbs (optional)


  • Cook pasta as per package directions. Reserve ½ cup of cooking water - drain.
  • Heat olive oil in a medium skillet, add shallot and garlic - cook for 2~3 minutes or until shallot is translucent.
  • Add peppers and cook till crisp tender. Stir in the tomatoes and baked tofu and cook till tomatoes are warmed through - but not mushy. Season with salt & pepper.
  • Stir in cream and lemon zest. Cook on medium-low flame until the sauce thickens, about 2~3 minutes.
  • Add the drained pasta or zucchini noodles (in my case) and cook till heated through. Add reserved pasta cooking water, if the sauce looks too thick. Taste and adjust the seasoning.
  • Sprinkle the breadcrumbs, if using and Serve warm and enjoy!!
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