Lemon Pasta
Ilean Almaguer
  • 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
  1. Heat olive oil, add garlic or shallot, and fry in a skillet or casserole for one minute.
  2. Add the coconut milk, lemon juice, and zest, and cook at medium heat for one more minute.
  3. Add the vegan parmesan to the sauce and stir well.
  4. Season with salt and pepper, and cook for another minute.
  5. Finally, add cooked pasta to the lemon sauce and cook for 4 minutes.
  6. Enjoy!