Pappardelle al Limone
Ingredients
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.