Vegan Lemon Pasta
This vegan lemon pasta is the ultimate weeknight dinner - super quick and easy, made with the most basic ingredients, creamy, delicious and comforting, yet still 100% plant based.
ingredients
- 3 oz long pasta - (such as spaghetti or fettuccine)
- 3 tablespoons olive oil
- 2 cloves garlic - minced or very finely chopped
- ⅓ cup grated vegan cheese
- ½ cup plant-based milk
- Juice and zest of ½ lemon
- Salt, to taste
- ¼ cup basil leaves - roughly chopped
- To garnish: fresh basil, grated vegan cheese, dash of freshly ground black pepper
instructions
- Bring a large pot of water to boil. Add salt and cook the pasta in the boiling water according to package instructions.
- Heat olive oil in a large skillet. Add garlic and cook for about 2 minutes until fragrant. Make sure the garlic doesn’t turn brown.
- Add the vegan cheese and stir until it melts, then pour in the milk. Let it simmer while stirring constantly until it thickens into a sauce.
- Remove the sauce from heat, add lemon juice and zest, and season with salt.
- Stir in the cooked and drained pasta, and add the fresh basil leaves.
nutrition
Nutrition Facts
Vegan Lemon Pasta
Amount per Serving
Calories
435
% Daily Value*
Fat
27
g
42
%
Saturated Fat
4
g
25
%
Sodium
220
mg
10
%
Potassium
199
mg
6
%
Carbohydrates
40
g
13
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
8
g
16
%
Vitamin A
390
IU
8
%
Vitamin C
6
mg
7
%
Calcium
116
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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