This no-cook creamy Lemon Parmesan Pasta is the perfect quick comfort dish—bright, rich, and ready in minutes.
With just a few ingredients like spaghetti, heavy cream, Parmesan cheese, and fresh lemon, you can create a flavorful sauce without turning on the stove. Toss everything together while the pasta’s hot, and dinner is done! Perfect in spring (or really anytime!) this simple recipe is one you will come back to time and time again.
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When I lived away from my family, I would visit quite often and stay with my Auntie. We would always be trying new recipes and eating delicious things. One time we made a version of this pasta and I have basically dreamed of it ever since. It is one of my go-to comfort foods and I typically always have everything on hand making it a quick weeknight meal.
Ingredients
- Pasta: The recipe I had and loved was made with spaghetti, but any pasta will work just fine. Angel hair, linguine, or spaghettini are some of my favorites.
- Lemon: Use all the zest and juice (approximately 3 tablespoons) of one lemon.
- Heavy Cream
- Parmesan: For the best texture, use freshly finely shredded parmesan.
- Dijon Mustard
- Salt & Pepper
- Parsley: Adds freshness to this dish. Feel free to leave off in a pinch.
You will also need a large mixing bowl and a large pasta pot.
How to Make Lemon Parmesan Pasta
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve ½ cup of pasta water, then drain the pasta.
- Prepare the Sauce: Whisk together all remaining ingredients in a large bowl.
- Toss Everything Together: Add the hot pasta directly to the bowl with the sauce. Toss well, adding a little reserved pasta water at a time until the sauce becomes smooth and creamy.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or water to loosen the sauce.
More Pasta Dishes
Creamy Avocado Pasta – creamy and delicious
Cherry Tomato Pasta – Coming Soon!
Lemon Parmesan Pasta
Ingredients
- 1 pound spaghetti
- 1 lemon zested and juiced
- 1½ cups finely grated Parmesan
- ¾ cup heavy cream
- ½ teaspoon Dijon mustard
- ¼ teaspoon freshly ground black pepper or to taste
- salt to taste
- 2 tablespoons finely chopped parsley
Instructions
- In a large pot, bring salted water to a boil.
- Cook the spaghetti to al dente. Drain the pasta reserving ½ cup of pasta water.
- In a large bowl, whisk together remaining ingredients, except the parsley.
- Toss cooked spaghetti in the sauce. Add some of the reserved cooking water to loosen it up a bit if necessary.
- Serve with chopped parsley and sprinkle extra Parmesan and lemon zest as desired.
Nutrition
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