Pasta in Lemon Butter Cheese Sauce
- Prep Time: 10 min.
- Cook Time: 10 min.
- Total Time: 30 min.
- Serves: 4
- Level: Easy
Tips
This recipe can be made gluten-free using your favorite pasta brand. Jovial gluten-free capellini or Tinkyada spaghetti work well. I used an organic wheat Bucatini from Trader Joe’s. Kelly’s The Other Just Crumbs are delicious, seasoned breadcrumbs. These amazing crumbs are perfection and give this dish diverse texture.
Ingredients
1 lb. dried pasta or preferred
spaghetti
3 tablespoons MIYOKO’S CREAMERY
European Style Cultured Vegan Butter
with Hint of Sea Salt
3 cloves of garlic, minced
2 lemons zested & juiced
zest & juice separated
1/2 cup chopped fresh basil
1 ¼ cups freshly grated VIOLIFE
Parmesan or 1 pkg. VIOLIFE shaved
Parmesan with ½ tablespoon
nutritional yeast
½ teaspoon crushed red pepper flakes
Kosher salt & Fresh black pepper
KELLY’S The Other Just Crumbs
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Boil pasta water in a large pot of heavily salted water. Cook the pasta according to package instructions until al dente about 10 minutes.
-
Meanwhile, melt butter in a 12- inch skillet over medium heat. Add garlic, salt and red pepper to melted butter. Cook 1-2 minutes.
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Add pasta to the pan and toss to coat.
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Remove Pan from heat. Add 2- 3 cups (4-7 ladleful’s) of pasta water.
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Gradually add cheese and continue tossing pasta until cheese is completely melted.
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Add lemon zest and freshly cracked black pepper.
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Mix well.
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Plate and top with Just Crumbs, serve immediately.