Ingredients
- 1 package of cooked pasta (I used lentil pasta)
- 2 tbsp olive oil
- 2 lemons, juiced
- 2 tsp lemon zest
- 1 cup coconut milk, full-fat
- 2 cloves garlic, roughly chopped or
½ shallot - Vegan parmesan
- Salt and pepper to taste
Recipe
- Heat olive oil, add garlic or shallot, and fry in a skillet or casserole for one minute.
- Add the coconut milk, lemon juice, and zest, and cook at medium heat for one more minute.
- Add the vegan parmesan to the sauce and stir well.
- Season with salt and pepper, and cook for another minute.
- Finally, add cooked pasta to the lemon sauce and cook for 4 minutes.
- Enjoy!
