Dairy Free Garlic Lemon Pasta

Recreate Ina Garten's lemon capellini with just 4 ingredients in 15 minutes. This garlic lemon pasta recipe is perfect served as the main entree or side dish. I recently came across Ina Garten's lemon pasta recipe and had to try making it dairy free! It's such a simple swap - just use plant based butter as a replacement. The end result is melt in your mouth thin noodles coated in a flavorful tangy garlic lemon pasta butter sauce.

Author: The Urben Life

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6 servings

Calories: 562 kcal per serving

Ingredients

1 lb - dried capellini or angel hair pasta
½ lb - dairy-free butter
3 cloves - garlic
2 - lemons
1 tbsp - salt
2 teaspoons - black pepper
Fresh chopped parsley

Instructions

In a large pot, bring water to a boil. Add the pasta and cook for 3 minutes.
Meanwhile, warm a large skillet over medium heat. Melt the butter then stir in garlic, lemon zest, lemon juice, salt, and pepper.
As soon as the pasta is cooked al dente, lift out of the boiling water and transfer into the lemon butter sauce. Allow most but not all of the water to drain back into the pot.
Gently toss the pasta in sauce until fully coated, adding extra reserved pasta water from the pot, as needed. Continue to cook and toss for a couple minutes.
To serve, portion pasta out onto individual plates or a serving platter. Garnish with more lemon zest, a squeeze of lemon juice, extra salt and pepper, and fresh herbs.

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