Andrew and I have been dating for three whole years now. We decided to celebrate this little anniversary, by going out for some dinner and wine. Well we both had long hard days, and apparently weren’t thinking very straight because I think we went to one of the most non-vegan restaurants around. After scrutinizing the menu I opted for Pasta Al Limone, but of course my tired hungry brain forgot to ask for no cheese. A few glasses of wine, and a plate of picked around cheese later, I did like the dish, and was inspired to make it in my own veganized way.
The result, a delicious vegan Creamy Lemon Linguini, and a better and cheaper glass of wine. This dish tastes insanely creamy and elegant, yet takes only minutes to make, and even less time to devour. No cream or cream like replacement is used, it’s just lemon, olive oil, and a bit of my homemade parmegan (vegan parmesan). I like adding the basil and arugula for extra flavour and a bit of greenery, but if you don’t have those on hand, I am sure the dish would turn out just fine without them.
Zest of 1 Lemon
1/4 Cup plus 2 Tablespoons of Lemon Juice (About 1 1/2 Lemons)
1/4 Cup Olive Oil
3 Tablespoons Parmegan (Vegan Parmesan)
1/4 teaspoon Salt
1 1/2 teaspoons Agave
1/4 Cup of Basil
2 Cups of Arugula
Linguini for Two
When all the olive oil has been added, stop the blender, and add the parmegan, salt, and agave. I know… again, agave is so not Italian (see where I was equally not Italian here), but I just like the taste of it, so if you prefer another sweetener go for it. Whizz that up some more, and set the sauce aside.
It will look all delicious like this. If it is too runny, keep tossing in the hot pan, enough water will evaporate that it will thicken pretty quickly. Add in the basil and arugula, then toss some more until the leaves are wilted. Server right away, with a few cracks of fresh pepper.