Creamy Lemon Pasta (Pasta al Limone)

Name: Creamy Lemon Pasta (Pasta al Limone)
Cook time: 25 min
Total time: 25 min
Ingredients: 0.3 lb Spaghetti; 1 1/4 tbsp Vegan Butter, divided; 1/16 cups Olive Oil; 3/4 tbsp Lemon Juice, about 1 large lemon; 1/4 tbsp Lemon Zest, plus more for serving; 1/12 cups Grated Vegan Parmesan, plus more for serving; 1/8 cups Pasta Cooking Water, ladled straight from the pot; 1/16 tsp Salt, plus more for the pasta water; Some Pepper (Black), to taste; 1/4 handful of Fresh Basil Leaves, torn, plus more for serving

Bright, creamy, and lightly rich, this pasta al limone uses simple ingredients to create a silky sauce that clings to every strand of spaghetti. Fresh lemon juice and zest bring a clean citrus bite, while vegan butter, parmesan, and basil add smoothness, saltiness, and a fresh herbal finish.

Bright, creamy, and lightly rich, this pasta al limone uses simple ingredients to create a silky sauce that clings to every strand... Show more

By Ahmad Noori · Original recipe

Health Grade

D- · Occasional

Time

25 min

Price

0,69 €

Calories

720 kcal

vegan

budget

quick

easy

low sugar

comfort food

Method

Boil the water

Fill a large pot with water and bring it to a full boil over high heat. Season the water generously with salt so the pasta is flavored from the inside out, then keep the pot at a steady boil.

Prep the lemon and basil

While the water heats, finely zest the lemon zest from the lemon first, then squeeze out the lemon juice. Tear the fresh basil leaves into small pieces so they’re ready to fold into the hot pasta at the end.

Cook the spaghetti

Add the spaghetti to the boiling water and stir for the first minute so it doesn’t clump. Cook until just al dente according to the package timing, then keep the pot on the heat because you’ll need some of the starchy water for the sauce.

Melt the butter and oil

While the pasta cooks, set a heatproof metal bowl over the pot so it sits above the steam without touching the water, or use a small saucepan over medium-low heat. Add 4 tablespoons of the vegan butter and the olive oil, and let them melt together gently until glossy.

Whisk the lemon sauce

Into the melted butter-oil mixture, whisk in the lemon juice, lemon zest, and grated vegan parmesan until the cheese starts to melt and the mixture looks smooth. Ladle in the pasta cooking water a little at a time, whisking constantly, until the sauce loosens into a creamy, glossy consistency that can coat the back of a spoon. Season with black pepper and more salt if needed.

Drain and toss

Drain the spaghetti, then return it to the empty pot or a large bowl. Add the remaining tablespoon of vegan butter and a handful of torn basil, then pour in most of the lemon sauce. Toss thoroughly until every strand is coated, shiny, and lightly creamy; add another splash of pasta water if it tightens up too much.

Finish and serve

Divide the pasta among bowls and spoon the remaining sauce over the top. Finish with more basil, extra lemon zest, extra vegan parmesan, and a final grind of black pepper, then serve right away while the sauce is at its creamiest.