Creamy Lemon Pasta
- Super simple
- 0:15 m
- 5 ingredients
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
- 3 tbsp olive oil
- 3 garlic cloves
- 2 lemons
- 250ml plant-based cream
- Salt & pepper to taste
- parsley
- 150g pasta per person
Before you start
Kettle boiled | Saucepan | Frying pan
Step 1
Prepare the ingredients
- Peel and chop the garlic
- Zest and juice one lemon
- Chop the parsley
Ingredients
- 3 garlic cloves
- 2 lemons
- parsley
Step 2
Prepare the pasta
- Pour the pasta into a big pot of boiling salted water and cook according to packet instructions (approx 7-9 mins)
Ingredients
- 150g pasta per person
Step 3
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
Ingredients
- 3 tbsp olive oil
- 250ml plant-based cream
Step 4
Finish and serve
- Fold your cooked pasta into the sauce and serve with a sprinkling of nooch and some more salt and pepper
Ingredients
- Salt & pepper to taste