Vegan Linguine Lemon Pasta


Vegan Lemon Linguine
Prep Time: 10M
Cooking Time: 5M
Serves: 2

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100g linguine per person

5 garlic cloves, finely diced

2 onions, finely diced

1/4 teaspoon red pepper flakes

1 tub of Philadelphia Plant-based

1 cup vegetable stock

2 lemons juiced and some zest

Fresh parsley, to garnish

large sprig of basil

Optional: handful of Kalamata olives/handful of chopped walnuts

This vegan linguine lemon Pasta with Plant-based Philadelphia is the perfect lunch idea for your Veganuary challenge and beyond! Simple and quick, its creamy deliciousness is sure to delight.


  1. Pasta: Cook Linguine al dente according to package. Drain and reserve 1/2 cup of pasta water. Rinse pasta well under cool running water, set aside.
  2. Sauce: Heat up olive oil in a large frying pan – Throw in small diced garlic, onions, red pepper flakes and stir-fry it on low-medium heat until it softens (2min)

Add pasta: Add the cooked pasta and 1/4 cup of pasta water, heat until pasta is warmed through.

Add lemon + parsley: Reduce heat to low, stir in the lemon juice, lemon zest and the Vegan Philadelphia. Season to taste with salt and pepper.

Serve with a few Kalamata olives, walnut and fresh parsley.

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