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Vegan Lemon Rigatoni

Vegan Lemon Rigatoni


  • 3 cups rigatoni
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 large carrot, peeled and sliced
  • 1 large bell pepper, diced
  • ½ cup coconut milk
  • 1 tbsp nutritional yeast
  • ½ tsp salt, or to taste
  • Juice of ½ lemon
  • 1 tsp dry basil
  • 1 tbsp cornstarch


  1. Cook the rigatoni according to packaging instructions. When it is ready, drain it and retain ¼ cup of the cooking water. 
  2. Heat the olive oil in a pan and cook the garlic for 1-2 minutes, until fragrant. Now, add the carrot and bell pepper, cooking for 3-4 minutes more, until they start to soften. 
  3. Next, add the coconut milk, nutritional yeast, and salt. Stir for a minute, then add the cooked pasta, pasta water, lemon juice, dry basil, and cornstarch. Stir for 2 minutes more, until the sauce thickens.


Find more of Maria’s recipes on @earthofmariaa.