This simple pasta goes well with spring vegetables like fiddleheads or asparagus. Delicious topped with mushroom bakun or walnuts.
Pasta with Lemon & White Wine Sauce
Ingredients
- 1 tbsp neutral tasting cooking oil (I use refined coconut oil)
- 2 cloves minced garlic
- ½ cup white wine (whatever is on-hand or cheapest)
- 1 chick'n bouillon cube, dissolved in ½ cup water
- 1 lemon ; juice and zest (grill the lemon first for even more flavour!)
- ¼ cup nutritional yeast
- 1/2 pkg spaghetti, partially cooked
- fresh ground pepper, to taste
Add-ins
- 1 pkg fiddleheads, trimmed and steamed according to package directions
or
- 1 ½ cups asparagus, woody ends removed and chopped into 1-inch lengths (I like my veggies on the crunchy side, if you prefer them softer, steam the asparagus a little first)
or
- 1 ½ cups frozen kale
Optional
- chopped walnuts, for garnish
- mushroom bakun, for garnish (see recipe notes for link)
Instructions
-
In a deep frying pan, over medium heat, add the oil and let it warm up for about 30 seconds.
-
Add the garlic, stir to cover with the heated oil, and let it cook for 1 minute
-
Add the white wine, lemon juice, and concentrated bouillon. Stir, bring to a boil, and then simmer until liquid reduces by ⅓.
-
Add the partially cooked pasta, and continue to cook, stirring every so often to make sure all the pasta absorbs the hot liquid and continues to cook.
-
once the pasta is cooked and most of the liquid is gone, about 5 minutes, add the greens. if using fiddleheads, skip immediately to the next step. if using asparagus or frozen kale, continue to cook for another 2-3 minutes until the kale is completely heated through, or the asparagus is slightly tender.
-
Add the nutritional yeast and stir well to incorporate. Top with lemon zest, and/or optional walnuts or bakun.
Recipe Notes
Grab the recipe for Mushroom Bakun here.
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