Pasta vegana fácil al limón y ajo

Ingredientes

• 8 ounces uncooked spaghetti
• 2 tbsp vegan butter
• 1 tbsp olive oil
• 3 cloves of garlic (minced)
• 1/2 cup pasta cooking water
• 2 tbsp finely chopped lemon zest ((from 3 lemons))
• 2 tbsp lemon juice
• 1/8 tsp red pepper flakes
• 1/4 and 1/8 tsp salt ((adjust to taste))
• 2-3 tbsp chopped basil or parsley
• 6 tbsp vegan parmesan ((for topping))

Preparación

1. 1

   Cook the pasta. Bring a large pot of salted water (I generally use 3/4 tsp salt per quart/liter of water) to a boil and cook the spaghetti until al dente.

2. 2

   Zest the lemons. In the meantime, use a lemon zester to zest the three lemons. Finely chop the zest. You should end up with about 2 tbsp of zest. Juice half of a lemon to get 2 tablespoons of lemon juice. Set aside.

3. 3

   Sauté the garlic. Heat the vegan butter and oil in a non-stick skillet. Once the butter is melted, add the garlic and sauté for about 1 minute.

4. 4

   Combine everything. To the skillet, add the cooked and drained spaghetti, lemon zest, lemon juice, red pepper flakes, salt, and the reserved pasta water.

5. 5

   Toss to coat. Cook for two more minutes, stirring regularly to toss the spaghetti with the sauce. Divide between serving plates. Garnish with chopped fresh basil and 2 tablespoons of vegan parmesan per plate.

6. 6

   This lemon pasta is best served immediately while it’s still tender and glossy. You can store leftovers in an airtight container in the refrigerator for up to 3 days.