Dinner

Pasta Al Limone

Just what the doctor ordered…here’s how Doctor Bowl makes her deliciously simple overnight oats!
Prep
30 min
Cook
15 min
Serves
2

Method

  1. Start by making your pasta. Place the flour into a mixer and gradually add water until a dough is formed. Wrap in cling film and set aside for 30 minute – 1 hour.
  2. You can shape the dough either by using a rolling pin and then cutting it into strips or you can use a pasta machine. Once you have your strips you need to leave them to hang and dry for about 30 minutes
  3. Add the pasta to a pan of salted boiling water for only 1-2 minutes if using fresh pasta. Drain and coat in olive oil to prevent it sticking together. Reserve some of the pasta water for your sauce.
  4. Slice the asparagus, courgettes and garlic.
  5. Melt the butter in a saucepan and add the courgettes. Sauté for a few minutes then add the asparagus and garlic.
  6. Add the lemon zest and juice. Then add the Coconut Collab Double CRE&M and pasta water.
  7. Add the pasta, vegan parmesan and parsley.
  8. Mix together and enjoy!

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Ingredients

275g 00 Pasta flour

Water

(or 500g dried tagliatelle)

120ml Vegan double cream

30g Vegan butter

120g asparagus

120g peas (fresh or frozen)

120g baby courgettes

2 cloves garlic

100-200ml pasta water

Zest and juice of 1 lemon

50g Vegan parmesan

Handful chopped parsley

Recipe by Joanne Simian (@veggiefoodjoe)

Double Cre&m

Gloriously Versatile

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