May Recipe – Lemon Linguine

Lemon Linguine – vegan – gluten free – oil free
This is an old ‘comfort food’ favorite of mine. If you love fresh parsley and lemon, you will enjoy this pasta dish.

8 ounces linguine, or use gluten free pasta of choice
¼ cup fresh Italian parsley, chopped
2 tsp. grated lemon peel (or more)
¾ cup vegetable broth
2 Tbls. fresh lemon juice (or more if the juice of one lemon yields more!)
2 tsp. cornstarch, non-GMO
4 Tbls. nutritional yeast, optional
1 stalk broccoli, chopped bite size, optional
kosher salt and fresh ground pepper to taste

Cook Linguine in a medium to large pot of boiling water until tender. If using broccoli, add it in during the last 7/8 minutes of cook time for the pasta. Drain well. Transfer to bowl. Add parsley, lemon peel, salt and pepper to taste and toss to coat.

Meanwhile, combine broth, lemon juice and cornstarch in a small pot. Whisk to dissolve cornstarch. Bring to boil, whisking constantly. Reduce heat and simmer until thick, approximately 2 minutes after boil.

Add sauce to pasta mixture. Toss all, adding nutritional yeast and more salt and pepper to taste. Best served immediately.

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