Vegan Lemon Basil Tagliatelle Pasta
Ingredients
- 2 tbsp vegan butter
- 2 cloves of garlic
- 1 tsp thyme or oregano
- 1 whole corn
- 1 lemon (juice and zest)
- 2 tbsp flour
- 1 cup soy milk
- 1 tsp salt and pepper
- Handful of basil
- 1-2 cups of water from tagliatelle
- 250g (8oz) tagliatelle (linguini pasta) cooked
Preparation
Cook tagliatelle according to package instructions and reserve 1-2 cups of pasta water.
In a large skillet, melt vegan butter over medium heat.
Add minced garlic and thyme or oregano, then sauté until fragrant.
Remove kernels from the corn cob and add them to the skillet, cooking until tender.
Stir in flour to form a roux and cook for a minute.
Gradually add soy milk, stirring constantly to avoid lumps and create a smooth sauce.
Mix in lemon juice, lemon zest, salt, and pepper.
Add basil and reserved pasta water as needed to adjust sauce consistency.
Toss the cooked tagliatelle with the sauce until well combined and heated through.
