Hello! Hope everyone had a nice 4th of July weekend! Unfortunately we’ve both been battling a nasty head cold, but did manage to get lost in the Uinta Mountains for one afternoon…
America the beautiful.
I wanted to share the recipe for Lemon Basil Pasta that I served for my family on our Cape Cod vacation with the Vegan Crab Cakes. This was light, refreshing and delicious!
1/4 cup EVOO (extra virgin olive oil)
1 lemon, juiced
1/2 cup vegan parmesan cheese
salt & pepper
1 box of whole wheat angel hair pasta (or your choice)
large handful of fresh basil
Pasta cooking water
Cook the pasta according to directions, and make sure to salt the boiling water to flavor the pasta. While the pasta cooks, you can prep the sauce. In a large bowl, mix together the olive oil, lemon juice, parmesan cheese, salt & pepper. Taste to make sure it’s delicious, and adjust with salt & pepper if necessary.
Wash & chop the basil & set aside.
When the pasta is finished cooking, make sure to save 2 cups or more of the starchy pasta cooking water from the pot before draining! This helps to loosen the pasta and sauce. Add the pasta to the sauce and mix well. Pour in pasta water as needed to reach the consistency you desire.
Top with the fresh basil and enjoy!
Pingback: Vegan Crab Cakes | Meatless in the Mountains