Homemade creamy lemon pasta
Lemon pasta is an excellent addition to any menu, whether you are looking for a quick weeknight meal to prepare or a fancy recipe to serve your guests at a dinner party.
We make this thick lemon cream sauce every month. It’s rich and velvety and goes well with steamed vegetables, proteins, pasta, grains, and grains.
Lemon pasta sauce ingredients
The bright lemon pasta dish (pasta al lime in Italian) has seven ingredients.
Ingredients include milk or creamer of your choice, lemon zest or juice optionally, minced garlic, butter, oil, cornstarch, flour, salt, and optional Parmesan.
When finished, you can double the amount or drizzle some garlic oil on top of your main dish.
Use dairy-free Parmesan or nutritional yeast, dairy-free butter or olive oil, or plant-based milk. It’s essential to check the label to make sure.
You can make this healthy dinner recipe gluten-free and wheat-free by substituting brown rice noodles with garbanzo beans, quinoa, or any other gluten-free pasta.
What type of pasta is it
This recipe can be made with any type of noodle, such as linguine (angel hair), capellini, or fettuccine.
Trader Joe’s has lemon pasta for those who love lemons. Their organic lemon tortietti pasta has a lemon oil flavor and turmeric color.
This time, I made lemon spaghetti. Penne is also a great option, as the tube-shaped noodles hold extra creamy lemon sauce in their hollow centers.
The lemony cream sauce goes well with grilled artichokes, shirataki noodles, roasted chickpeas or vegetables, white or brown rice, or brown rice.
How to make lemon pasta
Bring a pot of water with salt to a rolling boil if you plan on serving the sauce over pasta.
The cornstarch should be whisked into the heavy cream or milk until completely dissolved. Add the mixture and other ingredients for the lemon sauce to a nonstick saucepan.
The sauce should be whisked over a low-medium heat. Bring it slowly to a rolling boil in the pan. At first, stir occasionally. Once it starts to thicken, go frequently.
While you wait, prepare your pasta following the instructions on the package. Drain the pasta once it is al dente. Do not rinse. Set aside the pasta pot.
If desired, season the homemade pasta sauce with some pepper. Add additional salt to taste if needed.
Pour the sauce on the pasta or any other dish you like.
In an airtight container, leftover lemon sauce can be stored in the fridge for up to 5 or 6 days. Although it can be technically frozen, the texture will change once thawed.
What is the best way to serve this healthy lemon pasta recipe
Lemon pepper pasta is often served with roasted chicken or shrimp. It can also be filled with salmon, lobster, tuna, and other seafood.
If I want to keep it vegetarian, I like to add roasted broccoli or Brussels sprouts, grilled asparagus or zucchini, or sauteed kale or spinach. For more protein, I sometimes add fried tofu or white beans.
The pasta is a delicious main dish with sauteed mushrooms and a simple tomato salad.
2 cups of milk, heavy cream, or non-dairy creamer
Optional zest of 1 lemon and 1/4 cup lemon juice
3 1/2 tbsp of cornstarch or 5 tbsp of flour
Three tablespoons of butter or olive oils
1 tsp of minced garlic
Half a teaspoon of salt
Parmesan cheese or nutritional yeast can be added as desired
8 oz of pasta or any other food you like to eat with the sauce
If you don’t add the zest to your creamy sauce, it will have only a mild lemon flavor. Stir the cornstarch and milk together until they are completely dissolved. All remaining ingredients should be whisked in. Bring to a simmer over low-medium temperature. Stir the mixture occasionally, to begin with, and then continuously once it thickens. Season to taste and turn off the heat. Pour the sauce over pasta, roasted veggies, or anything else you like.