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Lemony Pasta with Peas

Try this delicious dairy free/gluten free pasta dish! Rich and creamy yet light, lemony, and flavorful.

Total cook time - approx. 20 minutes | prep: 5 min. | Cook: 15 Min. | serves 2 - 3

I love lemon in just about everything and this light lemony pasta dish is perfect! Creamy coconut milk as the sauce base adds richness. The addition of sweet delicate peas make this a super delicious light pasta dinner, under 30 minutes. Try serving with a green tossed salad for a wonderfully satisfying (and healthy) meal.


8 Ounces Rice Fettuccine (or pasta of choice)

1/2 cup pasta water reserved after cooking

1 Tbsp Olive Oil

1/2 medium yellow onion (about 1 cup diced)

2 medium garlic cloves, minced

1/2 cup Vegetable broth

2 Tbsp Fresh Lemon Juice

1 Tbsp Lemon Zest (about one lemon)

1/2 cup canned coconut milk

1 cup frozen peas (thawed)

1/4 cup fresh parsley (chopped)

Sea salt and pepper to taste


Cook the rice pasta according to the package directions, drain (reserving 1/2 cup of the pasta water).

While the pasta is cooking, begin heating a large skillet set on low-medium. Add the olive oil and let heat for about 2 minutes. When heated, add the onions and sweat them until translucent (not browned) about 10 minutes. Add in the minced garlic and cook for another minute.

Blend together the 1/2 cup vegetable broth with the 2 Tbsp Lemon juice. Pour into pan stirring to de-glaze. Then add the lemon zest, salt and pepper. Cook and stir occasionally for about 2 minutes. Add in the 1/2 cup coconut cream and peas. Reduce heat to low and simmer until slightly thickened. Use the reserved pasta water if the mixture is too thick.

Pour the finished sauce over the rice noodles and gentle toss together.

Top with the chopped parsley and garnish with lemon slices, if desired.

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