Lemony Garlic And White Wine Spaghetti
Words I love to see in a recipe: garlic, lemon, butter, wine, pasta. Make this vegan lemony garlic and white wine spaghetti in the time it takes to boil some noodles and have a glass of wine.
thick or regular spaghetti
reserve 1/2 cup of the pasta water
crushed red pepper
scale back to 1/4 tsp or omit if you're sensitive to spice
lemon, juiced and zested
about 1/4 cup
dry white wine
grated vegan parmesan
plus more for serving
freshly ground black pepper
fresh herbs like thyme or parsley
Cook pasta according to package instructions and reserve 1/2 cup of the pasta water.
Melt butter in a large pan over medium heat.
Add garlic and crushed red pepper. Cook for about 2 minutes until fragrant.
Pour in lemon juice and white wine. Turn the heat up to medium high and simmer until the liquid is reduced by half.
Remove from heat and add in cooked pasta, lemon zest, and parmesan. Toss to coat, gradually adding a bit of the pasta water as needed to loosen the sauce (you likely won’t need the full 1/2 cup).
Give it a try and season with salt and pepper, to taste.
Serve with extra parmesan and fresh herbs. Enjoy!
Vegetable broth can be used in place of the white wine, if desired.
easy, lemon garlic spaghetti, pasta, vegan pasta