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.

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Tagliolini al Limone

Prep Time2 minsCook Time10 minsTotal Time12 mins
Course: Main CourseCuisine: ItalianKeyword: easy, lactose-free, nut-free, summer
Servings: 2 people
Cost: $5


  • Grater (e.g. microplane)


  • 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


  • 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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