Fettuccine with Vegan Lemon Garlic Butter Sauce
Instructions
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.
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.
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.
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!).
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
Pasta
Garnish
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
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.
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.
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.
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!).
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
Pasta
Garnish
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