Ingredients

The following ingredients have 5 Servings
  • 10-12 oz Gluten-Free Spaghetti
  • 4 TB Vegan Butter
  • 2 TB Fresh Lemon Juice
  • Zest of 1 Lemon
  • 1 Tsp Minced Garlic
  • 1/2 Tsp Coarse Black Pepper
  • 3/4 Cup Full-Fat Unsweetened Canned Coconut Milk
  • 1/4 Cup Nutritional Yeast

Instruction

  • Boil your pasta al dente in salted water according to package directions, while you make the sauce.
  • In a large saute pan, melt the butter over low heat, along with the lemon juice, zest, garlic, and black pepper. Whisk together until fragent and combined.
  • Slowly whisk in the coconut milk before adding in the nutritional yeast. If the mixture seems too thick, add a splash more of the coconut milk. Reduce to a simmer while you drain the pasta.
  • Drain the pasta and reserve at least 1/2 cup of cooking liquid. Add the hot pasta directly to the simmering sauce.
  • Toss the pasta in the sauce to fully coat. If the sauce seems too thick and tight, add a few tablespoons of the reserved pasta cooking water to loosen the sauce up. The high-fat sauce will thicken up as it cools.
  • Turn off the heat and serve the pasta right away with additional cracked black pepper, parsley, lemon zest, and vegan parmesan, if desired.