TAGLIOLINI AL LIMONE

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This personal favourite is so simple yet so indulgent. Feel like having dinner at a restaurant in Italy while feeling the warm summer evening air brush by. That’s my association at least 🙂 Alternatively simply enjoy the creaminess and the perfectly balanced lemon flavour.

Tagliolini al Limone

Course Main Course
Cuisine Italian
Keyword easy, lactose-free, nut-free, summer
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Servings 2 people

Ingredients

  • 250 g tagliolini (egg-free) for example by Agnesi
  • 40 g vegan butter or margarine for example Naturli 'Streichzarter Block'
  • 1/2 lemon's zest
  • pinch salt
  • pinch black pepper
  • 1 deciliter soy cream
  • 1/2 lemon's juice
  • a few twigs fresh parsley
  • some more lemon zest

Instructions

  • Cook the tagliolini (thin tagliatelle, substitute with tagliatelle if you don't find tagliolini) in salt water for the required amount of time. Attention: Reserve 1 deciliter of the pasta water when draining.
  • In the meantime add the butter, lemon zest and a pinch of salt and pepper to a pan and let infuse for at least 5 minutes on a low heat.
  • Add the cooked tagliolini and the reserved pasta water to the infused butter and let it simmer for another 2 minutes.
  • Add the soy cream, lemon juice and some more salt and pepper to taste.
  • Serve with parsley and additional lemon zest if you like.

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