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Pasta with Lemon & White Wine Sauce

Servings 4

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

  1. In a deep frying pan, over medium heat, add the oil and let it warm up for about 30 seconds.

  2. Add the garlic, stir to cover with the heated oil, and let it cook for 1 minute

  3. Add the white wine, lemon juice, and concentrated bouillon. Stir, bring to a boil, and then simmer until liquid reduces by ⅓.

  4. 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.

  5. 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.

  6. 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.