Description
One-pot, brothy tiny pasta made with all the good stuff – garlic, lemon, parmesan cheese, a pat of butter, and plenty of black pepper. It’s a riff on cacio e pepe that you will turn to in order to feel something – at least we do!
Ingredients
Scale
- 2 tablespoons olive oil
- 3–4 cloves garlic, chopped
- 2 cups dry farfalline pasta
- Zest of 1 lemon
- 4 – 5 cups vegan chicken broth or vegetable broth (more = brothier but you knew that)
- Juice of 1 lemon
- 1/4 cup grated vegan parmesan (we use Violife’s Parmesan Wedge)
- 1 tablespoon vegan butter (we use Miyoko’s)
- Sea salt & freshly ground black pepper
Instructions
- Prepare your ingredients: Chop the garlic. Zest and juice the lemon.
- Toast the garlic, pasta, and lemon zest: In a skillet on medium heat, add the olive oil. Once it’s shimmering, add the garlic and stir constantly for 30 seconds. You want it to be fragrant but not burn. Add the dry pasta and lemon zest and stir to coat it in oil. Toast everything for 2-3 minutes.
- Cook the pasta in broth: Add the vegan chicken broth and bring the entire mixture to a boil. Reduce to a simmer and cook for 8 minutes or until the pasta is al dente.
- Stir in lemon and cheese: Stir in lemon juice, vegan parmesan cheese, vegan butter, and black pepper.
- Serve: Enjoy with grated parmesan.