Fettuccine with Vegan Lemon Garlic Butter Sauce

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Instructions

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1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the fettuccine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

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2 Prep

Meanwhile, peel and mince the garlic. Peel and slice the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Peel the zucchini, then continue peeling until you are left with a pile of zucchini ribbons. Halve the cherry tomatoes. Juice the lemon.

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3 Cook veg

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the shallots and fry for 2 min. Add the zucchini ribbons and tomatoes and cook for 3 min, stirring occasionally. Add the garlic. Cook for 1 min. Add the measured water and stock cube and simmer for 3 min.

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4 Sauce

Add the spinach and cook for 2-3 min. Remove the pan from the heat, add the butter, 1/1.5/2 Tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Whisk until the sauce begins to thicken. Add the cooked pasta and toss. Season with a pinch of black pepper and chilli flakes (spicy!).

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5 Serve

Tear the fresh basil over the pasta and toss. Garnish with the almond flakes. Serve the pasta amongst bowls with the lemon butter sauce.

Tips for fussy eaters

Serve the pasta and sauce separate!

Pro tip

Toast the almond flakes in a hot, dry pan for 2 min or until starting to brown.

This lemon garlic pasta delivers bold, vibrant and fresh flavours.

Cooking Time: 30 min

Cals 718 · Prot 30 · Carbs 126 · Fat 12

Dairy-Free

Ingredients

Number of people

Pasta

Garlic cloves 3 Pieces
Shallots 1 Piece
Lemon 1 Piece
Large zucchini 1 Piece
Cherry tomatoes 150 Grams
Olive oil 1 Tbsp
Water 100 ML
Vegetable stock cube 1 Piece
Baby spinach 60 Grams
Salted vegan butter 125 Grams
Black pepper 0.5 Tsp
Fettuccine 250 Grams
Chilli flakes 2 Grams

Garnish

Fresh basil 15 Grams
Almond flakes 30 Grams

This lemon garlic pasta delivers bold, vibrant and fresh flavours.

Cooking Time: 30 min

Cals 718 · Prot 30 · Carbs 126 · Fat 12

Dairy-Free

Instructions

photo

1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the fettuccine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

photo

2 Prep

Meanwhile, peel and mince the garlic. Peel and slice the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Peel the zucchini, then continue peeling until you are left with a pile of zucchini ribbons. Halve the cherry tomatoes. Juice the lemon.

photo

3 Cook veg

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the shallots and fry for 2 min. Add the zucchini ribbons and tomatoes and cook for 3 min, stirring occasionally. Add the garlic. Cook for 1 min. Add the measured water and stock cube and simmer for 3 min.

photo

4 Sauce

Add the spinach and cook for 2-3 min. Remove the pan from the heat, add the butter, 1/1.5/2 Tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Whisk until the sauce begins to thicken. Add the cooked pasta and toss. Season with a pinch of black pepper and chilli flakes (spicy!).

photo

5 Serve

Tear the fresh basil over the pasta and toss. Garnish with the almond flakes. Serve the pasta amongst bowls with the lemon butter sauce.

Tips for fussy eaters

Serve the pasta and sauce separate!

Pro tip

Toast the almond flakes in a hot, dry pan for 2 min or until starting to brown.

Ingredients

Number of people

Pasta

Garlic cloves 3 Pieces
Shallots 1 Piece
Lemon 1 Piece
Large zucchini 1 Piece
Cherry tomatoes 150 Grams
Olive oil 1 Tbsp
Water 100 ML
Vegetable stock cube 1 Piece
Baby spinach 60 Grams
Salted vegan butter 125 Grams
Black pepper 0.5 Tsp
Fettuccine 250 Grams
Chilli flakes 2 Grams

Garnish

Fresh basil 15 Grams
Almond flakes 30 Grams
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