In this recipe:


Linguine (6 Pack)

$27.99 USD

Lemon Dill Linguine Alfredo

A scrumptious and rich Alfredo pasta you can feel good about making that is vegan, nut-free and gluten-free just in time for a romantic date with yourself. Curl up and treat yourself to delicious Chickapea Linguine noodles covered in delectable Alfredo sauce, dill and lemon juice. A perfect marriage of flavours for a special occasion or a weekday indulgence.


Lemon Dill Linguine Alfredo

  • Prep Time:  10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Course: Dinner
  • Cuisine: Italian
  • Servings:  4


  • 1 Package Chickapea Linguine
  • 2 Tbsp table salt (for boiling pasta)
  • 2 Tbsp avocado oil
  • 2 Tbsp vegan butter
  • 1 yellow onion, chopped
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 4 cloves of garlic, minced
  • 2 Tbsp arrowroot starch
  • 1 ½ cups oat milk, unsweetened
  • ½ cup vegan parmesan cheese
  • ¼ cup starch water
  • 1/4 -1/3 cup fresh dill, diced
  • 1 lemon, cut into wedged
  • Finishing salt and vegan parmesan cheese to garnish


  1. Warm a large pan over medium heat
  2. Heat 2 Tbsp avocado oil and 2 Tbsp vegan butter in the pan until melted
  3. Add the chopped onion, salt and cracked black pepper and sauté for 3 minutes
  4. Mix in the minced garlic and cook, stirring constantly for 1 minute
  5. Reduce the pan heat to medium-low and whisk in the arrowroot starch, mix and cook for 1 minute
  6. Add the oat milk and vegan parmesan cheese to the pan mixing continuously
  7. Stir and cook the mixture until warmed through
  8. Meanwhile, prepare the Chickapea linguine to package specifications
  9. Dain the pasta reserving ¼ cup starch water
  10. Transfer the pasta and starch water to the frying pan and mix into alfredo sauce
  11. Mix the fresh diced dill into the pan
  12. Plate the portions of pasta and top with fresh lemon slices
  13. Serve hot with fresh dill, finishing salt, and vegan parmesan cheese on the side
  14. Enjoy!

Recipe Notes:

  • Using starch water in the frying pan will help coat the freshly cooked noodles in sauce ensuring a more flavourful meal
  • Arrowroot starch/flour is used to thicken the sauce and is preferable to cornstarch as it doesn’t have a taste. Cornstarch may be used in place of arrowroot starch but the flavour may change slightly
  • Keep your alfredo sauce warm and keep stirring it or it will break/separate. If the sauce does break it can be blended back together by processing it on low in a blender
  • Do not make the sauce too far ahead or it will break as it sits
  • Earth Island vegan parmesan cheese was used
  • Original Earth Balance butter spread was used as the vegan butter in this recipe
  • This meal can be served hot or warm
  • Fresh lemon is strongly recommended for this recipe