Lemon Cream Sauce

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The easiest homemade lemon cream sauce tossed with pasta you will ever find. The sauce itself is infused with lemon juice, heavy cream, and minced garlic.

Close up view of a bowl of pasta with lemon cream sauce.

Lemon Cream Sauce Tossed with Pasta

5 from 4 votes
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Author: John
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings


  • 8 ounces short pasta, uncooked
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 8 ounces heavy cream
  • ¼ teaspoon salt
  • teaspoon ground black pepper
  • ¼ cup freshly squeezed lemon juice
  • 4 tablespoons fresh basil


  • First, cook the pasta per the box instructions and set aside.
    8 ounces short pasta
  • Next, in a medium saucepan over medium heat, add the olive and garlic, saute for about 3 minutes.
    4 garlic cloves
    1 tablespoon olive oil
  • After that, add the cream and stir the sauce to combine while heating the cream until it hot. But NOT boiling.
    8 ounces heavy cream
  • Now, add the salt and pepper and do a quick taste test and add more if you desire.
    ¼ teaspoon salt
    ⅛ teaspoon ground black pepper
  • Then, add the lemon juice and remove the pan from the heat. The sauce will thicken quickly.
    ¼ cup freshly squeezed lemon juice
  • Last, toss the sauce with pasta and garnish with fresh basil. Serve immediately.
    4 tablespoons fresh basil

Suggested Equipment


The calories listed are an approximation based on the ingredients and uses a 2-ounce serving of cooked pasta. Actual calories will vary. 


Serving: 2ounces | Calories: 443kcal | Carbohydrates: 46g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 165mg | Potassium: 215mg | Fiber: 2g | Sugar: 4g | Vitamin A: 941IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 1mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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This has to be one of Kim’s favorite dishes. It’s creamy, salty, and slightly tart.

The best part about the pasta dish is the overall simplicity. Truth be told, the dry noodles take longer to cook than the pan sauce.

There’s only one tricky part, keeping the sauce from breaking. If you follow us then you know breaking a sauce in my kitchen is a cardinal sin.

I can understand keeping that beautifully creamy texture and taste can be a challenge, but as they say, practice makes perfect. For people who are new to cooking, I will provide some tips below.

A final photo of the finished lemon cream sauce mixed with cooked pasta and garnished with fresh basil.

Lemon Cream Sauce Tips

  • When you first start cooking cream sauces, it’s best to start on a medium-low to low heat setting so you can keep an eye on the cream. If it comes to a boil, you can pretty much kiss the sauce goodbye.
  • There will be little white beads of fat in the sauce. For this recipe, once you start to see thin wisps of steam coming off the cream, it’s done. Quickly remove it from the heat and stir in the lemon juice.
  • Try using fresh ingredients when working with cream sauces. For tomato sauces, canned and dry ingredients are fine because the pasta sauces aren’t typically as delicate as heavy cream.


Serve the dish immediately, as I do not recommend storing it.

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5 from 4 votes (4 ratings without comment)

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