Imagine a dish that combines the rich creaminess of pasta with the refreshing zing of lemon and basil. Our Lemony Basil Creamy Vegan Pasta is a delightful blend of flavors that will tantalize your taste buds and leave you craving more.
Embrace the taste of summer with our Lemony Basil Creamy Vegan Pasta. I first tasted this dish on a warm evening in Tuscany, surrounded by the fragrant aroma of fresh basil. The creamy sauce, infused with the tangy zest of lemon and the aromatic essence of basil, instantly became a favorite. It’s the perfect meal for a cozy night in or a sunny alfresco dinner.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Cuisine: Vegan
Ingredients:
- 12 oz (340g) pasta of your choice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup canned coconut milk
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- Vegan parmesan cheese, for serving (optional)
Equipment/Utensils Required:
- Large pot
- Colander
- Skillet
- Wooden spoon
- Zester
- Juicer
Instructions:
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare Sauce: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Make Creamy Sauce: Pour in the canned coconut milk and bring to a simmer. Stir in the lemon zest and lemon juice.
- Add Basil: Add the chopped fresh basil leaves to the skillet and stir until wilted. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss until well coated in the creamy sauce.
- Serve: Divide the Lemony Basil Creamy Vegan Pasta into bowls. Garnish with additional fresh basil leaves and vegan parmesan cheese, if desired. Serve immediately and enjoy!
Nutritional Information (per serving):
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 7g
Lemony Basil Creamy Vegan Pasta
Ingredients
- 12 oz 340g pasta of your choice
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup canned coconut milk
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup fresh basil leaves chopped
- Salt and pepper to taste
- Vegan parmesan cheese for serving (optional)
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare Sauce: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Make Creamy Sauce: Pour in the canned coconut milk and bring to a simmer. Stir in the lemon zest and lemon juice.
- Add Basil: Add the chopped fresh basil leaves to the skillet and stir until wilted. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss until well coated in the creamy sauce.
- Serve: Divide the Lemony Basil Creamy Vegan Pasta into bowls. Garnish with additional fresh basil leaves and vegan parmesan cheese, if desired. Serve immediately and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 7g
