pasta al limone

A pasta that screams spring: Pasta Al Limone! Our vegan take doesn’t skimp on lemony, cheesy flavor or mega creamy texture. Just 10 ingredients and simple methods required!

Vegan Pasta Al Limone

raw cashews

lemon

lemon juice

garlic powder

garlic,

tsp chickpea miso

yeast

tsp sea salt

olive oil

water

vegan parmesan cheese ((or store-bought))

Water ((for boiling))

Salt ((for seasoning water))

dry pasta

Red pepper flakes

parsley

Vegan parmesan cheese

Soak cashews in very hot water for 30 minutes, uncovered.

In the meantime, add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s al dente recommendation.

While pasta cooks, blend soaked cashews, lemon zest, lemon juice, garlic powder, garlic clove, chickpea miso, nutritional yeast, salt, and olive oil with 1 cup (240 ml) water (amount as recipe is written // adjust if altering batch size) until completely smooth — about 1 minute.  Sauce should be somewhat thin and watery, like the texture of non-dairy milk. It should taste quite tart from the lemon juice, and savory from the garlic powder. If it seems too tart, don’t worry! It will balance out once it’s on the pasta. Adjust to taste by adding more lemon juice for brightness, or nutritional yeast for a more savory cheesy flavor.

Transfer sauce to a large shallow pan, such as a Dutch oven or rimmed skillet (at least 10 inches in diameter and 3 inches deep). Test pasta for doneness. It should be just a little firmer than you want it to be, as it will finish cooking in the sauce.

Carefully scoop out about 1 cup (240 ml) of the pasta water (amount as recipe is written // adjust if altering batch size) to reserve for thinning the sauce. Then drain pasta.

Off the heat, add 1/2 cup (120 ml) pasta water (amount as recipe is written // adjust if altering batch size) to the sauce and whisk to combine. Add drained pasta to sauce.

Turn heat to medium low and begin stirring and tossing the pasta in the sauce. It will seem watery and loose, but don’t worry! After 3-5 minutes, the sauce will thicken and begin clinging to the pasta. Stir until the sauce fully coats the pasta.

Add vegan parmesan and give the pasta one final toss. If sauce appears too thick, add some of the remaining pasta water until you reach the desired consistency. Serve immediately and garnish with red pepper flakes, parsley, and more vegan parmesan, if desired.

Best when fresh. Leftovers will keep up to 5 days in the refrigerator. Reheat in the microwave or in a skillet with a splash of non-dairy milk to bring back the sauciness! Not freezer friendly.

Ready to serve in 20 minutes, this fresh and vibrant lemon pasta is simple to make with just a few basic ingredients and a burst of flavor!

Lemon Pasta

spaghetti

garlic

parmesan cheese (optional)

black pepper (for serving)

Cook the spaghetti in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.

In a large skillet over medium heat, heat the olive oil. Add the garlic, parsley, lemon zest and lemon juice. Add the cooking pasta liquid and parmesan cheese and stir to combine. Bring the sauce to a simmer.

Transfer the cooked spaghetti to the skillet with the pasta sauce and toss until well coated. Serve with extra parsley and parmesan cheese, if desired.

https://content.jwplatform.com/videos/DCzbfXVN.mp4

Lemon Pasta.mp4

Pasta al Limone is a simple summer pasta that’s creamy, bright and deliciously lemony. The combination of butter, lemon zest and juice, heavy cream and pasta water, gives you an intensely craveable pasta recipe.

Pasta al Limone

Kosher salt

unsalted butter

lemons

lemons ((about 1/3 cup lemon juice)

pasta of choice

heavy cream

pasta water

Parmesan-Reggiano (about 2 ounces)

Italian parsley (minced)

Bring a pot of salted water to a boil.

In large skillet, set over medium heat, add the butter. When melted, add the minced garlic, olive oil, lemon zest, lemon juice and a few pinches of salt. Turn off the heat and turn your attention to the pasta.

Meanwhile, in the pot that’s boiling, add the pasta and cook it until about 1 minute under al dente. We’re going to cook it a bit longer in the pot with the sauce.

Remove about 1 cup of pasta water. To the sauce, add the heavy cream and 1/2 cup of pasta water. Cook it on a simmer for about 3 minutes. This will thicken the sauce. Add the pasta, along with the cheese and mix vigorously for 1 minute. This will ensure an even coating of the sauce.

Plate it up and top it with a sprinkling of Italian parsley or black pepper.

This is not quite the traditional spaghetti al limone, but a close version that is a tad less creamy, but still elegant and delicious. It will come together in 10 to 15 minutes, making it an ideal easy weeknight dinner! I like using spaghetti in this lemon pasta, but angel hair pasta will work nicely as well. Keep it vegetarian, or pair it with chicken piccata or shredded leftover chicken!

15-Minute Lemon Pasta (No Cream or Butter!)

extra virgin olive oil, (more if needed)

garlic cloves, (minced)

red pepper flakes, (more to your liking)

parsley, (chopped)

kosher salt and black pepper

Parmesan cheese to finish, (more to your liking, optional)

Bring a pot of water to a boil and salt the water well. Cook the spaghetti according to package instructions to al dente (about 8 minutes). Reserve 1 cup of the pasta cooking water before draining.

When the pasta is nearly done (about 5 minutes into cooking it), heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, and cook, stirring until fragrant, about 30 seconds. Add the lemon juice and about ¼ cup of the pasta cooking water for now.

Drain the pasta and add it to the skillet and toss over medium heat.

Remove the skillet from the heat and add the parsley, lemon zest and grated parmesan. Season with kosher salt and black pepper to taste. Toss again to combine, and if needed, add a little bit more of the pasta cooking water and a drizzle of extra virgin olive oil. Serve immediately!

https://content.jwplatform.com/videos/Fu37eDmL.mp4

Easy lemon pasta without cream, ready in 15 minutes!

This lemon pasta recipe is my take on Italian pasta al limone. Bright, fresh, and ready in 20 minutes, it&#39;s a delicious weeknight dinner.

Parmesan cheese (plus more for serving)

lemon juice (plus more to taste)

Sea salt

black pepper

Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. In the final minutes of cooking, reserve 1 cup of the starchy pasta cooking water.

A few minutes before the pasta is ready, add the butter to a large skillet over medium heat. Heat the butter until it foams, then reduce the heat to low and add the lemon zest and garlic. Cook, stirring, for 1 to 2 minutes, or until fragrant. Remove from the heat if your pasta is still cooking.

When the pasta is al dente, use tongs to transfer it from the pot to the skillet with the butter mixture. Add ½ cup of the reserved pasta water and cook over low heat, tossing until a sauce forms and lightly coats the pasta. Add half the cheese and toss to incorporate. Add the lemon juice and remaining cheese and toss again, cooking until the sauce is smooth. If it becomes too thick or clumpy, add more pasta water as needed to loosen it. Season to taste with salt, pepper, and more lemon juice.

Garnish with more lemon zest and fresh parsley. Serve with more cheese.

This creamy lemon-filled Pasta al Limone recipe is a delicious easy-to-make pasta loaded with pecorino cheese and tossed with spaghetti.

Pasta al Limone recipe

Pecorino Romano cheese

spaghetti pasta

salt and pepper

Add the oil and butter to a large saucepan and heat over low to medium heat for 1 to 2 minutes.

Next, add in ½ of the lemon zest and cook for 2 to 3 minutes to help release some of the lemon flavor. This pasta has big bright, bold lemon flavors. If you want to tone it down, use the zest and the juice from 3 small to medium-sized lemons.

Pour in ½ of the lemon juice and cook for 2 to 3 minutes to concentrate the flavors of the lemon even more.

Set the pan aside.

Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.

Next, drain the pasta and add it to the lemon butter saucepan.

Immediately add ½ cup of the hot pasta water along with the remaining lemon juice, lemon zest (reserve a little bit for garnish), cheese, salt, and pepper.

Toss the pasta repeatedly and vigorously to melt the cheese and emulsify it with hot water and pasta to make it creamy. The sauce should not break or be stringy. If you are nervous that the sauce will not come together, start by sprinkling in and tossing the pasta with half of the cheese. Once it’s mixed in, toss it with the remaining cheese.

Add the pasta to a bowl and serve it with additional cheese and lemon zest.

Excellent and simple!  Added asparagus and peas.

Thanks for the recipe!

It was delicious! Followed your recipe exactly and it was perfect! My husband wants this recipe put at the top of our keeper list❣️

Spot on as ALWAYS Chef 👨‍🍳 🎯 !!!

Winner---very easy and simple but full of flavor-W0W!
Thanks you Chef Billy 0- Cheers!

I love this recipe! I am doing low carb these days, so I made it with spaghetti squash instead of pasta, and it was delicious!❤️👍🏼

This was absolutely fabulous!!  I adore the vibrant lemon flavor.  I topped with some fresh cracked black pepper, a smidge of crushed red pepper, and just a small bit of EVOO.  With a glass of Reisling or Gewurztraminer, I was in heaven!

This is one of my favs! I would like make for my family is there a way to do this so they can take home and to warm back up?

Fabulous &amp;😋fast thank you ChefBillly 😁😋👋👌

This is a delicious dish. It is addictive. I will make this again and again

Such an easy yet tasty recipe!!!  In my top 3 favourite pasta dish

I haven't cooked in several years because of cancer treatment. Chef's video on Pasta al Limon convinced me I could try it and it sounded good (which nothing has in a long time). It WAS delicious! The amount of lemon was insane to me but I did it! He said it would be easy. It was! This recipe should be a staple in every home!

https://www.youtube.com/watch?v=GA4eBZVM4TI

This creamy lemon-filled Pasta al Limone recipe is a delicious, easy-to-make creamy pasta loaded with pecorino cheese and tossed with spaghetti. I love making this pasta recipe when I’m in a pinch. 

This pasta has big bright, bold lemon flavors. If you want to tone it down, use the zest and the juice from 3 small to medium-sized lemons.

Ingredients for this recipe:

• • 3 tablespoons olive oil
• 6 tablespoons unsalted butter
• Zest of 4 lemons
• Juice of 4 lemons; this should total close to a ½ cup
• 1 cup of shredded Pecorino Romano cheese + more for garnish
• 1 pound dried spaghetti pasta
• sea salt and pepper to taste

Serves 4

Prep time: 5 minutes

Cook time: 15 minutes

Procedures:

1. Add the oil and butter to a large saucepan and heat over low to medium heat for 1 to 2 minutes.
2. Next, add in ½ of the lemon zest and cook for 2 to 3 minutes to help release some of the lemon flavor.
3. Pour in ½ of the lemon juice and cook for 2 to 3 minutes to concentrate the flavors of the lemon even more. 
4. Set the pan aside.
5. Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente. 
6. Next, drain the pasta and add it to the lemon butter saucepan.
7. Immediately add ½ cup of the hot pasta water along with the remaining lemon juice, lemon zest (reserve a little bit for garnish), cheese, salt, and pepper.
8. Toss the pasta repeatedly and vigorously to melt the cheese and emulsify it with hot water and pasta to make it creamy. The sauce should not break or be stringy. If you are nervous that the sauce will not come together, start by sprinkling in and tossing the pasta with half of the cheese. Once it’s mixed in, toss it with the remaining cheese. 
9. Make pasta next and serve it with additional cheese and lemon zest. 

Chef Notes + Tips

Make-Ahead: This is meant to be eaten as soon as it is finished being made.

How to Store: Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.

How to Reheat: Add the desired amount of pasta to a medium-sized saucepot and add in 2 to 3 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.

Any pasta shape will work for this recipe.

If you are using fresh homemade pasta, note the timing of assembling this recipe, as fresh pasta will only take 1 to 2 minutes to cook.

Figure 2 tablespoons of lemon juice per person.

Al dente means to the tooth. The pasta should be firm but not hard or chalky.

Cooking time can be saved if you drop the pasta right after you saute the lemon zest in the butter and olive oil.

Add 2 tablespoons of chopped fresh basil or mint for a little more flavor.

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Top 6 pasta al limone recipes from across the web

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Vegan Pasta Al Limone

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