Sometimes you want pasta but aren’t craving a heavy dish. This is a great way to get your pasta fix while keeping it light! Another fun thing about this twist on pasta is that it’s delicious both hot and cold. So if you’re looking to serve this as a side with dinner along with fresh veggies and your protein of choice (it’s yummy with a bean medley!) or if you want to serve it up cold at a picnic, it rocks either way ; ) I love garlicy, buttery sauce and what better way to jazz it up than with lemon and tarragon!
- 2 cups uncooked pasta (this dish is fun with fusilli or gnocchi but can be made with any pasta you like, even gluten free!)
- I Tablespoon of olive oil
- 4 Tablespoons of vegan butter
- 2 Teaspoons of minced garlic (add more if you love garlic)
- 3 Teaspoons of dry tarragon
- 2 Teaspoons of fresh lemon juice (add more if you love lemon)
- Salt& Pepper to taste
Cook up your pasta and drain. While your pasta is cooking, saute the garlic in the tablespoon of olive oil then take off heat. Add the sauteed garlic and remaining ingredients to the still hot pasta (drain the pasta and leave it in the pot). Mix until butter is melted and all ingredients are well incorporated. Serve hot or cold!
I love to chop up about 2 cups of spinach and add it to any pasta so that I’m sure to get at least one serving of veggies in. You can saute the chopped spinach with the garlic and add it all in with the rest of the ingredients. Yum!
*This recipe can be made gluten free by choosing a gluten free pasta, as well as soy free with a soy free vegan butter.
Enjoy on Meatless Monday!
1 comment
This sounds so yummy! I can’t wait to make (and try) it!