Vegan Creamy Lemon Pasta
Ingredients
- 200g pasta of choice
- 3 tbsp vegan butter (e.g., Earth Balance)
- 1 lemon
- 1/2 cup grated vegan parmesan (e.g., Violife Foods)
- 3/4 cup unsweetened coconut cream (refrigerated overnight, scoop out hardened cream and discard liquid)
- 4 garlic cloves, minced
- Salt and pepper to taste
Preparation
Cook the pasta in heavily salted, boiling water according to the package instructions.
In a pan, melt the vegan butter over medium heat. Add minced garlic and cook until fragrant.
Squeeze the juice from the lemon into the pan and grate the vegan parmesan into it. Stir gently.
In a separate bowl, whisk the coconut cream with half a cup of pasta water until smooth and creamy.
Add the coconut cream mixture to the pan and stir well.
Add the cooked pasta directly into the pan along with 1/2 cup of pasta water.
Cook until the sauce is reduced and creamy, coating the pasta.
Season with salt and pepper to taste.
Serve and enjoy your Vegan Creamy Lemon Pasta!