Why you’ll love this lemon pasta:
Easy: This lemon pasta recipe only takes 35-minutes to make which makes it great for those busy summer nights Versatile: You can swap out the zucchini in this recipe for another veggie you have on hand Delicious: This refreshing pasta dish is perfect for summer and tastes so good!
Ingredients:
Nutritional Yeast: I put nooch (also known as nutritional yeast) on pretty much everything! It is just a vegan’s best friend, packed with so many essential vitamins and minerals how can you not mix it into every recipe. Why do I love this stuff, well it is:
It’s a complete protein Nooch is jammed-packed with B vitamins (essential for plant-based eaters) It contains trace minerals like zinc, selenium, manganese, and molybdenum
Zucchini: Zucchini is rich in vitamin B6 which can help with regulating blood glucose, and is even known to be good for your eyes! The best part about zucchini is how versatile it is too. You can even bake with it!
How to make lemon pasta:
Herb Butter: If you don’t have any garlic herb butter, you can make your own! Simply mix garlic and fresh (or dried) herbs with softened butter. Can I make vegan lemon pasta? You can substitute ALL of the dairy in this recipe for your favorite vegan options- be sure to use slightly less plant-based milk and add extra nutritional yeast to bring out that cheesy flavor! S Pasta: Swap the long fusilli for your preferred pasta shape OR use gluten-free pasta! Add your favorite protein option to this dish! Delicious! Storage: Store the pasta in the fridge for 5 – 7 days, and reheat to serve!
Other recipes you’ll love:
Plant-Based Greek Moussaka Greek Style Potatoes with Avocado Dip Pearl Couscous Greek Salad
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