Pasta al Limone
Ingredients
300
g
spaghetti or fettuccine
1
Piece(s)
organic lemon, juice and zest
1
Clove(s)
garlic
1
Tablespoon(s)
olive oil
100
ml
vegetable stock
100
ml
vegan alternative to cream
2
Tablespoon(s)
nutritional yeast flakes
2
Tablespoon(s)
pine nuts
0.5
Bunch(es)
basil
Some
salt and pepper
Preparation
1. Chop the garlic into fine slices, chop the parsley finely, juice the lemon, and grate its zest.
2. Heat olive oil in a pan, and fry the garlic and pine nuts for 2 minutes. Pour in the vegetable stock and the plant-based alternative to cream. Add the lemon juice and zest, and simmer until the sauce has reduced by half.
3. Once the sauce has reduced, add the nutritional yeast flakes and lemon zest, and season with salt and pepper to taste.
4. Bring a pan of salted water to the boil. Add the pasta, and boil for 2 minutes less than what the instructions on the packaging state. Then drain, and add the pasta to the sauce along with a bit of the pasta water. Season to taste.
5. Chop the basil, sprinkle it over the pasta with the alternative to Parmesan and freshly ground pepper, and serve!
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