In this recipe:
Lemon Dill Linguine Alfredo
A scrumptious and rich Alfredo pasta you can feel good about making that is vegan, nut-free and gluten-free just in time for a romantic date with yourself. Curl up and treat yourself to delicious Chickapea Linguine noodles covered in delectable Alfredo sauce, dill and lemon juice. A perfect marriage of flavours for a special occasion or a weekday indulgence.
Lemon Dill Linguine Alfredo
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Course: Dinner
- Cuisine: Italian
- Servings: 4
Ingredients
- 1 Package Chickapea Linguine
- 2 Tbsp table salt (for boiling pasta)
- 2 Tbsp avocado oil
- 2 Tbsp vegan butter
- 1 yellow onion, chopped
- ¼ tsp salt
- ¼ tsp ground black pepper
- 4 cloves of garlic, minced
- 2 Tbsp arrowroot starch
- 1 ½ cups oat milk, unsweetened
- ½ cup vegan parmesan cheese
- ¼ cup starch water
- 1/4 -1/3 cup fresh dill, diced
- 1 lemon, cut into wedged
- Finishing salt and vegan parmesan cheese to garnish
Instructions
- Warm a large pan over medium heat
- Heat 2 Tbsp avocado oil and 2 Tbsp vegan butter in the pan until melted
- Add the chopped onion, salt and cracked black pepper and sauté for 3 minutes
- Mix in the minced garlic and cook, stirring constantly for 1 minute
- Reduce the pan heat to medium-low and whisk in the arrowroot starch, mix and cook for 1 minute
- Add the oat milk and vegan parmesan cheese to the pan mixing continuously
- Stir and cook the mixture until warmed through
- Meanwhile, prepare the Chickapea linguine to package specifications
- Dain the pasta reserving ¼ cup starch water
- Transfer the pasta and starch water to the frying pan and mix into alfredo sauce
- Mix the fresh diced dill into the pan
- Plate the portions of pasta and top with fresh lemon slices
- Serve hot with fresh dill, finishing salt, and vegan parmesan cheese on the side
- Enjoy!
Recipe Notes:
- Using starch water in the frying pan will help coat the freshly cooked noodles in sauce ensuring a more flavourful meal
- Arrowroot starch/flour is used to thicken the sauce and is preferable to cornstarch as it doesn’t have a taste. Cornstarch may be used in place of arrowroot starch but the flavour may change slightly
- Keep your alfredo sauce warm and keep stirring it or it will break/separate. If the sauce does break it can be blended back together by processing it on low in a blender
- Do not make the sauce too far ahead or it will break as it sits
- Earth Island vegan parmesan cheese was used
- Original Earth Balance butter spread was used as the vegan butter in this recipe
- This meal can be served hot or warm
- Fresh lemon is strongly recommended for this recipe