If there is one food I could eat over and over and over again, it will always be pasta. And this lemon pasta is one of my favourite pasta dishes!
You could substitute the vegan cream cheese for a soya cream if preferred for an even creamier dish, I think either is delicious.
This lemon pasta is refreshing, flavourful and perfect for spring/summertime.
It only takes about 15 minutes to whip up so it’s a perfect quick and easy weekday dinner or lunch!
- LEMON PASTA -
Serves 1-2
You will need:
- 100g pasta (I used rigatoni)
- 1 tbsp dairy-free butter
- 3 garlic cloves
- asparagus spears, chopped (as many as you like)
- a handful of frozen peas
- 45g dairy-free cream cheese
- Juice from 1 lemon
- a splash of oat milk or dairy-free cream
- Zest from 1 lemon
- salt and pepper
- 1 tsp Italian herbs
- 1/4 cup pasta water
Method:
1. Cook the pasta according to packet instructions.
2. While the pasta is cooking add the vegan butter to a large pan on medium heat.
3. Once hot, add the chopped garlic. Cook until fragrant before adding the chopped asparagus and frozen peas.
4. Cook for 4-5 minutes before adding the cream cheese, lemon juice, cream/dairy free milk, and lemon zest.
5. Allow the sauce to thicken and add the salt and pepper to taste as well as the Italian herbs.
6. Add the pasta water, small amounts at a time and mix it into the sauce.
7. Drain the pasta and add it to the pan, coating it with the sauce and adding more of the seasonings to taste.
8. Serve and enjoy
You can find the video on how I made this recipe on my Instagram here.
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