Lemon Garlic Pasta

  • Prep | 10 m

  • Cook | 20 m

  • Ready in | 30 m

  • Makes | 1 full package of pasta

Ingredients

  • 1 package gluten-free angel hair, cooked 2 minutes under package directions (Banza chickpea recommended)

  • 1/2 cup vegan butter

  • 1 medium onion, diced

  • 6-8 cloves garlic, minced

  • 1/2 cup white wine

  • 1/4 cup lemon juice + a few tbsp at the end to taste

  • 1 pint cherry tomatoes

  • salt + pepper to taste

  • large handful of fresh basil, chopped

  • vegan parmesan, to top

Directions

  1. Cook angel hair 2 minutes under package directions. Drain and run cold water over it until completely cooled.

  2. Melt butter in a large nonstick skillet over low-medium heat. Add onion and garlic and cook until fragrant. Add wine and 1/4 cup lemon juice. Simmer on low heat for 10 minutes. Remove sauce from pan.

  3. Pan fry cherry tomatoes in the same pan (no need to wash) over medium-high heat for 5 minutes. Sprinkle with salt and pepper and then smash the tomatoes to let some of the juices out. Add the lemon garlic sauce back in the pan along with the cooked pasta and fresh basil.

  4. Continue cooking over low heat. until basil *just* wilts. Don’t stir, move around with rubber tongs to avoid breaking the pasta. Taste and add extra lemon juice if needed (1-2 tbsp). Top with vegan parmesan. Serve hot. Enjoy!

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all, mainsAleks Alvaradopasta, easyComment