Easy cook pasta, for those who are pasta lovers like me ! This one is best served as soon as cooked while the sauce was not absorbed yet by the pasta. Top with chopped basil for an extra kick. You may make this oil-free by omitting the oil and simmering the coconut milk with 2 tsp of garlic powder instead. Good for about 4 hungry people..
▪︎ 4 cups pasta, cooked (use gluten-free, if neded)
▪︎ 1 tbsp olive oil
▪︎ 2 lemons, juiced
▪︎ 2 tsp lemon zest
▪︎ 1 cup coconut milk full fat
▪︎ 5 cloves garlic, roughly chopped
▪︎ vegan parmesan for topping (recipe below)
▪︎ himalayan salt, pepper to taste
? Instructions for lemon sauce :
▪︎ In a pot, saute garlic in olive oil in low heat for 1 minute. Add coconut milk, bring the heat up to medium til it simmers then cook for another minute or two. Add the lemon juice.
▪︎ Stir in few tbsp of vegan parmesan cheese. Season with salt and pepper.
▪︎ Finally add cooked pasta to the lemon sauce and cook for 2 to 4 minutes more. Serve with chopped basil on top & parmesan and enjoy !
? Ingredients for Vegan Parmesan:
▪︎ 1/2 cup cashews
▪︎ 1 Tbsp garlic powder
▪︎ 1/8 cup nutritional yeast
▪︎ 1/2 tsp himalayan salt
▪︎ Combine all the ingredients (cashews, garlic powder, nutritional yeast, season with salt) in a blender or food processor. Best if using high-speed blender.
▪︎ Process until you have a flour-like texture.
▪︎ Store in an air tight container with lid, will keep fresh for a week.