Lemony Garlic And White Wine Spaghetti (Vegan)
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.
Ingredients
- 8 oz thick or regular spaghetti reserve 1/2 cup of the pasta water
- 4 tbsp vegan butter
- 5 cloves garlic minced
- 1/2 tsp crushed red pepper scale back to 1/4 tsp or omit if you're sensitive to spice
- 1 lemon, juiced and zested about 1/4 cup
- 1/3 cup dry white wine
- 1/2 cup grated vegan parmesan plus more for serving
- salt to taste
- freshly ground black pepper to taste
- fresh herbs like thyme or basil
Instructions
- Cook pasta just under al dente 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 2-3 minutes until fragrant.
- Pour in lemon juice and white wine. Simmer until the liquid is reduced by half.
- Remove from heat and add in cooked pasta, lemon zest, parmesan, and herbs. 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. Enjoy!
Notes
Low-sodium vegetable broth can be used in place of white wine if desired.