Linguine in Lemon Cream Sauce Recipe | Vegetarian Times Skip to main content

Linguine in Lemon Cream Sauce

The Italian version of this dish calls for heavy cream, which we’ve replaced with equally rich-tasting light cream cheese.



Ingredient Line: 
8 oz. dry linguine
Ingredient Line: 
½ cup light cream cheese
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 lemon, juiced and 1 Tbs. zest grated
Ingredient Line: 
½ cup chopped parsley


1. Cook linguine according to package directions in pot of boiling salted water.

2. Warm cream cheese, oil, and 2 Tbs. lemon juice in saucepan over low heat.

3. Drain pasta, reserving 1/2 cup cooking water. Stir reserved cooking water into cream cheese mixture. Add pasta, lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired.

Nutrition Information: 

11 g
Total Fat: 
14 g
Saturated Fat: 
5 g
45 g
21 mg
294 mg
2 g
4 g
Serves 4

Comments on this Recipe

Overall, pretty good recipe! It does have a strong lemon flavor, but I enjoy that! Quick, easy, and tasty!

I definitely listened to the reviews and used spinach instead of parsley, a little less lemon, and added some feta cheese. It's definitely a keeper! It was super simple to make. Next time, I'd add garlic to the recipe.

I made this recipe last week and it was delicious. Very lemony, but had a very nice flavot

Really like this dish. I've made it twice: once with Tofutti cream cheese (it's what I had) and once with Philadelphia Light cream cheese. Both were good. In my opinion, the parsley doesn't add much flavor. Up the lemon juice in place of parsley.

Great recipe that even satisfied my meat-eating boyfriend. I couldn't believe it, but it really did take less than 30 mins to make! Great for a week-night meal. I added a lot of salt. May add a little garlic powder next time.

This is a fabulous dish ! Very easy to prepare. Dried parsley works just as well if you're short on time or don't have any fresh on hand. I paired this with Gardein chick'n scallopini made like chicken piccata. This is so delicious, even my non-vegan spouse loved it !

Yum! will add poppyseeds to this next time.

What an easy dinner to make. Takes about 15 minutes and tastes great. I didn't have parsley so I didn't use any. Added an extra splash of lemon juice and some fresh ground pepper and salt. It makes it taste great if you top it with fresh parm which brings out the lemon.

I have to say I was pretty disappointed with this when I made it. The sauce was very thick and you could tell it had been made with cream cheese rather than cream. This one won't be repeated by me, even though it is very quick.

I used fresh basil instead of parsley when I made this for a little extra flavor, and it was really good! Also, my sauce was looking a little thick and, well, chunky, so I just whisked it really well with a wire whisk and it was a great consistency after that.

It could be tweaked for an omnivore too!

where's the garlic?!?!?!?

I prefer to make it healthier without using any cheese, substituting nutritional yeast. Check out my recipe for non-dairy alfredo sauce at

My husband and I love this recipe... with a few adjustments. We omit the fresh parsley (personal taste thing) and use about 1 tablespoon of dried parsley, we add about 1/2 cup of veggie broth to reduce the thickness and make it more "creamy," add fresh pepper, and lastly we add about 4 cloves of garlic (again, personal taste.) Perfect with roasted broccoli and/or salad. YUM!!!

Brilliant recipe. Except I changed it somewhat. Started out by sauteing about 6 cloves of crushed and chopped garlic, with some sliced mushrooms and fresh jalapenos in a little olive oil. Then I melted in the cream cheese and lemon. Added a little balsamic vinegar and honey... Then I stirred in the pasta... Instead of parsley I stirred in some fresh spinach. Quite delectable.

I was so excited to make this! But, unfortunately is was not a keeper. Very potent with the lemon, the parsley added nothing to the flavor. I would not make this again. I did use the cream instead of cream cheese.

I think this was an excellent recipe! It definitely took a lot of stirring to get the right consistency. There's a lot of room to tweak this recipe to suit your tastes. I added some garlic to the olive oil and let that cook a bit before I added the crean cheese and finally the lemon (and cooking water). I seasoned with some salt, pepper and dried parsley. I also melted in a bit (maybe 1/4 cup) of mozzarella into the sauce to thicken it a little. After draining the pasta, I placed it back in the pot, added a few handfuls of fresh baby spinach and poured the sauce over. Then I tossed it together and returned it to the heat for a few minutes to cook the spinach down. It turned out very well!!

I made this and it was excellent but instead of adding parsley I added fresh steamed broccoli. It was fantastic!

One of our favorite recipes. My son is 11 and asks for it often. I also 1 garlic clove to the sauce.


I think the parsley is good but really like basil so I used it with this dish most of the time or a mixture of both. Creamy but not too heavy. Fresh and yummy

Just logged on to see what quick dinner I could leave before I ran to a couple of classes, and this was on Facebook! Just made it. Delicious! But I thought it was too thick so I upped the olive oil.

This was only OK. It's called Lemon Cream Sauce, and it's definitely lemon-forward. I would halve the lemon juice if I make it again. I added a couple cloves of garlic and a little Parmesan. The sauce tightens up very fast, so be sure to serve immediately.

Terrific! I subbed vegan cream cheese and added Swiss chard. Love the added texture of the greens!

Excellent! Made to perfection. We will make this often. One recommendation would be to add the pasta water early to help break down and blend the cream cheese. We added finishing salt to top it off. Delicious!!! Looking forward to adding broccoli or chard next time. Yes!

This was AMAZING. I cut the recipe in half to serve just two but kept the same amount of lemon juice - extra lemon, just the way I like it. :)

How about make this vegan and use cashew cream instead?

I made this with fat free Greek yogurt from trader joes. It came out super yummy. I also did not use the olive oil

next time I'll omit the water. it took the creamy out of the cheese. otherwise, a wonderful dressing. i used veggies instead of pasta.

This was tasty. And easy. Not amazing - but good enough! I listened to comments below and I'm glad I did otherwise this recipe would have been soooo boring and not even that good. I added a teaspoon of crushed garlic, half cup of Parmesan cheese and steamed broccoli at the end. Tossed it all around and was tasty and filling for dinner - nice. Also, I used penne noodles bc I didn't have enough linguine on hand for my family of two adults and two young children.

This sounds simple and wonderful.


I loved this dish. I used vegan cream cheese instead of real cream cheese, and it was wonderful. My family loved it. I happened to serve it with the "Brussels Sprouts, Radicchio, and Pickled Red Onion Salad", which actually paired really well.


Substitute Greek yogurt for the cream cheese. :-)

This is awesome because I have cream cheese but no heavy cream. :)

Super quick and easy. Delicious and refreshing. I used go veggie garlic and chive cream cheese and zucchini and squash ribbons for pasta. added mushrooms too.

Althought it has some great comments, I really did not like this dish , the lemon was way to overpowering. I could not tone it down. If you insist on trying only use a fourth of what it says for the lemon. I will not be retrying