Creamy Lemon Pasta
Super simple
Super simple
Super simple
Super simple
0:15 m
5
Ingredients
2927
kcal
This creamy lemon pasta is the perfect dish for even the most ardent meat-and-two-veg eater; we promise you, they'll never know it's plant-based. This silky and decadent dish is ready in the time it takes for your pasta to cook and is perfect for whipping up for a quick midweek meal!
Serves
4
Ingredients
For the recipe
<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>2 lemons<item-todo-done><item-todo-done>250ml plant-based cream<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> parsley<item-todo-done><item-todo-done>150g pasta per person<item-todo-done>
Before you start
Kettle boiled | Saucepan | Frying pan
Prepare the ingredients
- Peel and chop the garlic
- Zest and juice one lemon
- Chop the parsley
Prepare the pasta
- Pour the pasta into a big pot of boiling salted water and cook according to packet instructions (approx 7-9 mins)
Make the sauce
- Warm the olive oil in the frying pan over medium heat, add the garlic and stir for a few minutes not allowing the garlic to brown
- Add the vegan cream
- Add the zest and juice of the lemon and the chopped parsley
Finish and serve
- Fold your cooked pasta into the sauce and serve with a sprinkling of nooch and some more salt and pepper