Delicious Pasta Can Still Be Vegan

A vegan pasta al limone dish is an interesting, easy dish to make. Many occasions are suitable for this meal.

To prepare this cruelty-free dish, start with peeling off  one-and-a-half inches of lemon zest, and thinly slice it for a garnish to put onto the finished dish later. Cut off the remaining zest and put it into a large pot. Once done, squeeze 3 tablespoons worth of lemon juice, and set that aside for later.

Cook the desired pasta type in sufficiently salted water in a separate pot; the two pots will be combined when pasta is very firm. Then, combine ⅔ cups of soy milk and ⅓ cup of olive oil to substitute for one cup of heavy cream. Add ¾ cup vegan heavy cream to the lemon zest mixture, and keep that on a medium heat while whisking often, for about 2 minutes.

After the mixture begins to simmer, reduce the heat to a low setting.

Whisk into the lemon/vegan heavy cream mixture six tablespoons of I Can’t Believe It’s Not Butter It’s Vegan one tablespoon at a time until the sauce is creamy. Remove mixture from the heat.

Scoop out 1 ½ cups of pasta water, and add this to the sauce and bring back to a medium heat. Then, transfer the pasta into the sauce pot and cook, tossing often. To make vegan Parmesan, put 1/4 cup nutritional yeast, 1/2 tsp garlic powder, 1/4 tsp onion powder, and  3/4 tsp sea salt into a food processor and pulse until it’s at a desired consistency. Three ounces of this are necessary, so measure accordingly. Add freshly made vegan Parmesan to the pasta sauce pot and mix until everything is melted and creamy.

Stir in the saved lemon juice and add desired amount of salt and pepper. Serve with lemon strips on top of the pasta  and enjoy.