Prep time: 2 mins | Cook time: 8 mins | Total time: 10 mins | Yield: 2
This Lemon Pasta fits the bill. It is delicious, super creamy, tangy, and ready in no more than ten minutes! Using only seven basic ingredients, you can easily and quickly whip this up on busy weeknights. A vegan pasta meal that is kid-friendly, family-approved, and will not break the bank.
I am pretty sure your entire family, even your guests will enjoy the fresh flavour of this luscious Lemon Pasta. Make this from scratch without a fuss and get ready to be blown away with the impressive result because of the combination of lemon juice and zest! Plus, you can use leftover or pre-cooked pasta to make this. For any leftovers, you can keep them covered in the fridge for up to 7 days or freeze them for up to 4 months. To reheat, thaw completely and pop in a preheated 170 degrees F oven until warmed through. Or warm in the microwave. And feel free to add extra veggies such as peas, spinach, broccoli, asparagus. And herbs like basil, parsley, or chives.
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Ingredients
4 c. pasta, cooked (you can use leftover pasta)
1/4 c. olive oil
2 lemons, juiced
2 teaspoons lemon zest
1 c. coconut milk full fat
3 cloves garlic, roughly chopped
Vegan Parmesan
salt, pepper to taste
How to make Lemon Pasta
Step 1: Heat the olive oil in a skillet or casserole. Once the oil is hot, add the sliced garlic to the skillet and saute for about a minute. Take the skillet off the heat, then stir in the lemon juice and zest. Add the coconut milk, stir, then return the skillet to the stovetop and resume cooking for a minute more over medium heat.
Step 2: Add the vegan Parmesan to the sauce, stir well, and to taste, season with salt & pepper.
Step 3: To the lemon sauce, add the cooked pasta and continue to cook for another 4 minutes.
Step 4: When done, ladle of bowls or serve on plates. Enjoy!
Nutrition Facts:
YIELD: 2, SERVING SIZE: 2 cups
Amount Per Serving: CALORIES: 540 | TOTAL FAT: 15.9g | SATURATED FAT: 1.3g | TRANS FAT: 0g | UNSATURATED FAT: 9.8g | CHOLESTEROL: 0mg | SODIUM: 197mg | CARBOHYDRATES: 63g | FIBER: 5.3g | SUGAR: 1.2g | PROTEIN: 13g
Ingredients
- 4 c. pasta, cooked (you can use leftover pasta)
- 1/4 c. olive oil
- 2 lemons, juiced
- 2 teaspoons lemon zest
- 1 c. coconut milk full fat
- 3 cloves garlic, roughly chopped
- Vegan Parmesan
- salt, pepper to taste
Instructions
Step 1: Heat the olive oil in a skillet or casserole. Once the oil is hot, add the sliced garlic to the skillet and saute for about a minute. Take the skillet off the heat, then stir in the lemon juice and zest. Add the coconut milk, stir, then return the skillet to the stovetop and resume cooking for a minute more over medium heat.
Step 2: Add the vegan Parmesan to the sauce, stir well, and to taste, season with salt & pepper.
Step 3: To the lemon sauce, add the cooked pasta and continue to cook for another 4 minutes.
Step 4: When done, ladle of bowls or serve on plates. Enjoy!
