Recipe by Ross Cockburn

Hailing from Canada’s Dawson City, Yukon, Ross Cockburn is an avid foodie and chef creating original vegan meals. His creations are not only appetizing to look at, but also entices people to try their hand at his recipes. Add a Ross Cockburn recipe to your Meatless Monday (or everyday) meals!

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Pappardelle al Limone

Servings

Ingredients

• 12 oz fresh pappardelle (or alternative long pasta)
• 2 large lemons
• 4 tbsp vegan butter
• 1 large shallot minced
• 3 cloves garlic minced
• 1.5 tbsp Extra Virgin Olive Oil (EVOO) (plus more for water)
• 1 cup coconut cream
• freshly cracked black pepper to taste
• salt to taste
• fresh parsley garnish

Servings Ingredients 12 oz fresh pappardelle (or alternative long pasta) 2 large lemons 4 tbsp vegan butter 1 large shallot minced 3 cloves garlic minced 1.5 tbsp Extra Virgin Olive Oil (EVOO) (plus more for water) 1 cup coconut cream freshly cracked black pepper to taste salt to taste fresh parsley garnish

Instructions

Pasta

1. Bring large pot of salted water to a boil.
2. Add splash of EVOO.
3. Cook pasta according to directions or until al dente.

Sauce

1. Zest and juice 2 lemons (reserve 1 tsp of zest for garnish).
2. Heat vegan butter and EVOO in a large saucepan on medium until butter is melted.
3. Add lemon zest to the pan, stirring frequently for 1 minute.
4. Add shallots and garlic and cook until transluscent.
5. Add coconut cream and lemon juice. Whisk until combined.
6. Add salt and pepper to taste.
7. Simmer until sauce has slightly thickened.
8. Add pasta and 1/4 cup of the pasta water to the sauce.
9. Cook for 1 minute.
10. Serve with freshly cracked black pepper, lemon zest, and parsley.