Begin by heating 1/4 cup of olive oil in a large skillet over medium heat. Once the oil shimmers slightly, add 3 cloves of roughly chopped garlic. Sauté for about 1 minute, stirring constantly until the garlic turns golden and fragrant, being careful not to let it brown too much as that can alter the flavor.

Remove the skillet from heat and immediately stir in the juice of 2 fresh lemons along with 2 teaspoons of lemon zest. This step allows the citrus to retain its bright flavor without cooking it down, creating a perfect zesty blend. Mix well until the garlic is fully coated with the lemon mixture.

Return the skillet to medium heat and slowly pour in 1 cup of full-fat coconut milk, stirring gently to combine all the elements. Cook for about 1 minute, just until the mixture is warm and starting to bubble lightly. This will create the creamy base for your Creamy Lemon Pasta.

Stir in the desired amount of vegan Parmesan and season the sauce with salt and pepper to taste. Allow the mixture to simmer for an additional 1–2 minutes, stirring until the parmesan melts smoothly into the sauce.

Add 4 cups of your cooked pasta directly into the skillet with the creamy lemon sauce. Gently toss to coat the pasta evenly, allowing it to simmer together for about 4 minutes.

Once the pasta is well-coated and heated through, remove it from heat. Serve the Creamy Lemon Pasta immediately, perhaps garnished with fresh herbs of your choice.