Creamy Lemon Pasta Sauce

    30 minutes

    This is a very simple pasta sauce to make but delicious - you can't go wrong with lemon and cream! Serve with cubed cooked meat or veggies, if desired.

    188 people made this

    Serves: 5 

    • 4 tablespoons butter
    • 1 cup (250ml) thickened cream
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 1 teaspoon grated lime zest
    • 1 cup (250ml) beef stock
    • 300g uncooked pasta

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a sauce pan or frypan large enough to hold the pasta when it is done combine the butter, cream and beef stock then simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

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    Reviews in English (156)


    I love this one. I do not add the lime zest and I always use extra lemon juice (I juice a whole lemon which is 1/3 of a cup). I think this recipie is the best. I add chicken to it or sliced sauteed mushrooms, it's a restaurant quality recipie and is very easy to make. It does not reheat for leftovers though.  -  22 Jan 2003  (Review from Allrecipes USA and Canada)


    This was a FANTASTIC idea! Granted, I modified a bit. I used half-n-half, and added artichokes, asparagus, fresh tomatoes, and mushrooms to the sauce. But I love the idea of a lemon-cream base. Thank you Holly, my guests were so pleased, and so was I!  -  03 Oct 2002  (Review from Allrecipes USA and Canada)


    This recipe was fabulous! I do not think that the zest is neccesary though. I used 4 tablespoons of lemon juice and 2 tablespoons of lime juice instead of the lemon and lime zest. I also added chicken and broccoli and used chicken broth instead of beef broth. Overall, this was a great recipe and I will definately use it again! I would not suggest this recipe to people who do not like tart food, but for those who do, this is one you must try!  -  13 Apr 2006  (Review from Allrecipes USA and Canada)