Tuesday, 6 October 2009
Creamy Lemon Garlic Tagliatelle
So I had some leftover coconut milk from the hot chocolate and really fancied some creamy lemony pasta. I haven't yet tried using coconut milk to substitute cream in a sauce, I thought it would taste too, well, too 'coconutty'. Well, I'm happy to report that it doesn't. This turned out so well :) :) Once you add the rather strong flavours of lemon, garlic and basil the coconut flavour gets a little lost and you are just left with a lusciously creamy sauce. And to be honest what coconut flavour is left is actually really lovely! Lemon pasta has always been one of my favorites and I will definitely make this again!
*EDIT* - just made a mushroom version of this, add 250g sliced mushrooms that you fry with the garlic and margarine until soft. Replace the basil with finely chopped fresh thyme - lovely creamy garlic mushroom sauce!
10g vegan margarine (2 tsp)
200ml reduced fat coconut milk (guessing regular fat will work too, it's just what I had)
Zest of 2 lemons
1 Tbsp fresh lemon juice
1/4 tsp fine sea salt
2 large cloves garlic, pureed
handful of fresh basil, chopped
freshly ground black pepper
150g tagliatelle, or whatever pasta suits you :)
Put the pasta on to cook. Meanwhile melt the margarine in a small saucepan and add the garlic, stir over low heat for a couple minutes then add the lemon zest. Add the coconut milk slowly and stir well, add the salt, basil and some pepper. Stir over low heat while the pasta is cooking. When pasta is ready, drain well and return to the pot, pour the sauce over and over medium heat cook stirring until thickened up a bit. Serve immediately with some more black pepper. I also sprinkled a little nutritional yeast powder over top which was nice.