Description
A bright, silky, dairy-free pasta made with lemon, garlic, and coconut milk. Simple, comforting, and ready in under 30 minutes.
Ingredients
4 cups cooked pasta (use gluten-free if required)
1/4 cup olive oil
2 lemons, juiced
2 tsp lemon zest
1 cup full-fat coconut milk
3 cloves garlic, roughly chopped
Vegan parmesan cheese, to taste
Salt and pepper, to taste
Fresh herbs (optional)
Instructions
1. Cook your pasta and set it aside.
2. Heat olive oil in a skillet over medium heat.
3. Add garlic and fry for 1 minute.
4. Remove from heat and stir in lemon juice and zest.
5. Add coconut milk and return to medium heat for 1 minute.
6. Stir in vegan parmesan, salt, and pepper.
7. Add cooked pasta and stir to combine.
8. Simmer for 4 more minutes, stirring occasionally.
9. Serve warm and garnish with herbs if desired.
Notes
Cool completely before storing.
Keeps in the fridge for up to 7 days in an airtight container.
Can be frozen for up to 4 months.
Thaw in fridge, then reheat gently on stove, in oven at 170°F, or microwave.
Try adding spinach, peas, or asparagus for variation.
Pairs well with grilled tofu or lemon pepper chicken.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 540
- Sugar: 1.2g
- Sodium: 197mg
- Fat: 15.9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 9.8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5.3g
- Protein: 13g
- Cholesterol: 0mg