After my trip to Italy, I was on a mission to recreate the Pasta al Limone lemon sauce that I had on the Island of Capri but plant-based.
Here is my version of plant-based Lemoncello Primavera.
This recipe and more of my recipes are also found on @earthlingspantry on Instagram. I've made this sauce several times, even using it in a spinach lasagna once. It was so tasty.
Fettuccini pasta cooked in salted water according to package directions. (a large handful)
Sauté a pan full of your favourite chopped or sliced vegetables. (salt to taste) (Use a large pan) If I want to throw in tomatoes, I don't sauté the tomatoes, I throw them in chopped and uncooked at the end.
Have a bunch of fresh basil on-hand, roughly chopped.
Make lemon sauce.
Lemon sauce:
1/3 c butter or vegan butter
Zest and juice of 2 large lemons.
Cook together in pan for about 5 minutes, but don't let it brown or burn.
Add 1/2 cup lemoncello liquor
Bring to a rolling boil for 2-3 minutes
Mix together 3 cups of cashew milk with 1/4 cup cornstarch mixed into it while still cold.
Add milk mixture to lemoncello mixture with 1-2 teas salt, or to taste.
Stir well while it boils and thickens, scraping the bottom of the pan. When a bit thickened and bubbly, remove from heat.
Add the cooked pasta and the sauce to the vegetables, stir and heat through.
Add the fresh basil.
(The lemon-basil bite is to die for.)
Enjoy!!
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