Add the lemon juice, salt, nutmeg, black pepper, plant-based milk, and cashew butter and stir to combine. Sauté for a further minute, stirring frequently. Sauté for 3 minutes, then add the garlic and lemon zest. Meanwhile, as the pasta cooks, heat olive oil in a large skillet and add the onion. I used Fettuccine but you can also use spaghetti to make lemon spaghetti. Begin by choosing your favorite pasta (regular, gluten-free, grain-free, etc.) and cooking according to the package instructions. For the full ingredients list, ingredient measurements, and nutritional information, then please read the recipe card below. There are just seven steps to preparing this creamy pasta dish. Other optional additions include:Ĭheck out the ingredient and recipe notes below for more ingredient swaps and recommendations. It’s the perfect base for most veggies, making it an excellent dish for using in-season produce, or whatever’s sitting in your freezer waiting to be used.ĭuring spring and summer, add goodies like mange tout, green peas, asparagus, artichoke, leek, etc.ĭuring autumn and winter months, then sautéed zucchini, mushrooms, eggplant, squash, etc. But this lemon Alfredo sauce is also the base to what can become one of your favorite pasta dishes year-round. Not only is this recipe extremely ‘substitute’ friendly, with the ability to swap out your choice of milk, flour, etc. Not to mention that this recipe makes for an excellent base for what is a super versatile dish. All you need are 10 ingredients (15 including the optional ingredients, and salt and pepper) for the entire recipe and a simple process. Luckily, this lemon sauce is super creamy without the use of any dairy cream, milk, or cheese. Not to mention that it’s not a simple task to find a delicious, creamy vegan pasta sauce that’s healthy, has clean ingredients, and cost-effective. It’s both creamy enough for a comforting, cozy winter dinner but light and citrusy enough for the warmer spring and summer months too.Īs easy (and convenient) as it is to grab a jar of pasta sauce from the supermarket, unfortunately, they can contain a whole bunch of additional sugar, salt, and preservatives. This lemon spinach pasta is no different it works as a year-round meal. Pasta dishes are a regular in my house – I love an ingredient that can be made into a light and refreshing or comfort-food style dish. This dish makes for a great mid-week meal that uses just 10 base ingredients, can be made in under 30 minutes and is dairy-free, vegan, and can be made oil-free, gluten-free, and nut-free! Mix well.This lemon pasta (aka Pasta al Limone) is creamy, citrusy, and refreshing, perfect for any time of the year.
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