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Creamy Lemon Garlic Pasta 🍋
Rigatoni tossed in a creamy lemon garlic sauce with fresh basil, topped off with lemon zest. It’s simple, fresh and flavourful. Here’s how to make it:
3 cloves garlic
1 tbsp @love.legrand vegan butter
1/2 small lemon, juice + zest
6 tbsp full fat coconut milk
1 tsp corn starch
100ml veggie stock or water
1/8 tsp pepper
pinch of salt, to taste
a handful chopped basil
200g pasta of choice
In a bowl, combine lemon juice, coconut milk, corn starch, veggie stock, salt and pepper. Whisk until there are no lumps.
In a frying pan over medium-high, heat vegan butter (or olive oil). Toss in garlic and cook until fragrant and soft.
Pour sauce into frying pan and simmer until it thickens.
Cook your favourite pasta according to package instructions in a large pot of boiling, salted water. Drain, reserving a little cooking water.
Add pasta to frying pan with sauce. Toss until everything is coated. Add a little pasta water, if sauce is too thick. Add chopped basil and stir.
Serve hot with lemon zest. Enjoy!
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