Creamy Lemon Pasta with Variations
Creamy Lemon Pasta with Variations
Ingredients
For the Creamy Lemon Pasta Base
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 shallot, finely diced (or 1/2 white onion, finely diced)
- 1 head garlic, minced
- 1 tablespoon capers, to taste, optional
- few pinches red pepper flakes, to taste
- 1 1/2 cups heavy cream
- 2 lemons, zest of both, juice of 1
- to your liking salt
- 1 cup Parmesan cheese, finely grated
- 1/4 cup parsley, chopped
- 1 teaspoon caper brine, approximately
- 1 pound linguine, or pasta of choice
- a bunch pasta water, reserved from cooking pasta
For Chicken Variation
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Vegan Variation
- 4 tablespoons vegan butter
- 1 1/2 cups full-fat coconut milk, (canned, not refrigerated beverage)
- 1/2 cup nutritional yeast
- 1/4 cup plant-based milk, unsweetened, as needed for consistency
Herb Variations (choose one or combine)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1/4 cup fresh basil, chopped
Instructions
- 1
In a large pot, bring water to a boil. Aggressively salt the water.
⏱️ 5 min
- 2
Add 1 pound (454 g) of linguine (or your pasta of choice) to the boiling water and cook according to package directions.
⏱️ 10 min
- 3
While the pasta cooks, heat 2 tablespoons of olive oil in a large pan. If adding chicken, heat 1 tablespoon of olive oil in a separate pan over medium-high heat. Season chicken pieces with salt and pepper and cook until browned and cooked through, about 5-7 minutes. Set aside. If making the vegan version, use vegan butter instead of regular butter in the main pan.
⏱️ 7 min
- 4
Add 4 tablespoons of butter (or vegan butter for vegan option) to the main pan and allow it to melt.
⏱️ 1 min
- 5
Add the finely diced shallot (or white onion) to the pan. Sauté until it becomes translucent and softened.
⏱️ 3 min
- 6
Add most of the minced garlic (from the entire head) to the pan, reserving a small amount for later. Add 1 to 2 tablespoons of capers (optional) and a few pinches of red pepper flakes (to taste). Cook this mixture down for around 1 minute, stirring occasionally.
⏱️ 1 min
- 7
Before draining the pasta, make sure to save a good amount of the starchy pasta water.
⏱️ 1 min
- 8
To the pan with the sautéed aromatics, add 1 1/2 cups of heavy cream (or full-fat coconut milk for vegan option).
⏱️ 1 min
- 9
Add the zest of 2 lemons to the sauce. Season with salt to your liking.
⏱️ 1 min
- 10
Add 1 cup of finely grated Parmesan cheese (or 1/2 cup nutritional yeast for vegan option) and 1/4 cup of chopped parsley. For herb variations, add your chosen fresh herbs (dill, chives, or basil) here.
⏱️ 1 min
- 11
Add the previously reserved small amount of minced garlic for a stronger fresh garlic flavor. Add 1 to 2 teaspoons of caper brine.
⏱️ 1 min
- 12
Stir the sauce ingredients together and allow it to thicken up slightly. Taste the sauce and adjust seasonings if needed. If making the vegan version, add plant-based milk as needed to reach desired consistency.
⏱️ 2 min
- 13
Add the cooked linguine directly into the pan with the sauce. If using chicken, add the cooked chicken to the pan as well.
⏱️ 1 min
- 14
Squeeze in the juice of 1 lemon. Add some of the reserved pasta water as needed to reach your desired sauce consistency, ensuring the sauce coats the pasta well.
⏱️ 1 min
- 15
Toss everything together thoroughly until the pasta is evenly coated with the creamy lemon sauce.
⏱️ 1 min
- 16
Serve immediately and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Pasta with Variations
For the Creamy Lemon Pasta Base
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 shallot, finely diced (or 1/2 white onion, finely diced)
- 1 head garlic, minced
- 1 tablespoon capers, to taste, optional
- few pinches red pepper flakes, to taste
- 1 1/2 cups heavy cream
- 2 lemons, zest of both, juice of 1
- to your liking salt
- 1 cup Parmesan cheese, finely grated
- 1/4 cup parsley, chopped
- 1 teaspoon caper brine, approximately
- 1 pound linguine, or pasta of choice
- a bunch pasta water, reserved from cooking pasta
For Chicken Variation
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Vegan Variation
- 4 tablespoons vegan butter
- 1 1/2 cups full-fat coconut milk, (canned, not refrigerated beverage)
- 1/2 cup nutritional yeast
- 1/4 cup plant-based milk, unsweetened, as needed for consistency
Herb Variations (choose one or combine)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1/4 cup fresh basil, chopped
Instructions
- 1
In a large pot, bring water to a boil. Aggressively salt the water.
⏱️ 5 min - 2
Add 1 pound (454 g) of linguine (or your pasta of choice) to the boiling water and cook according to package directions.
⏱️ 10 min - 3
While the pasta cooks, heat 2 tablespoons of olive oil in a large pan. If adding chicken, heat 1 tablespoon of olive oil in a separate pan over medium-high heat. Season chicken pieces with salt and pepper and cook until browned and cooked through, about 5-7 minutes. Set aside. If making the vegan version, use vegan butter instead of regular butter in the main pan.
⏱️ 7 min - 4
Add 4 tablespoons of butter (or vegan butter for vegan option) to the main pan and allow it to melt.
⏱️ 1 min - 5
Add the finely diced shallot (or white onion) to the pan. Sauté until it becomes translucent and softened.
⏱️ 3 min - 6
Add most of the minced garlic (from the entire head) to the pan, reserving a small amount for later. Add 1 to 2 tablespoons of capers (optional) and a few pinches of red pepper flakes (to taste). Cook this mixture down for around 1 minute, stirring occasionally.
⏱️ 1 min - 7
Before draining the pasta, make sure to save a good amount of the starchy pasta water.
⏱️ 1 min - 8
To the pan with the sautéed aromatics, add 1 1/2 cups of heavy cream (or full-fat coconut milk for vegan option).
⏱️ 1 min - 9
Add the zest of 2 lemons to the sauce. Season with salt to your liking.
⏱️ 1 min - 10
Add 1 cup of finely grated Parmesan cheese (or 1/2 cup nutritional yeast for vegan option) and 1/4 cup of chopped parsley. For herb variations, add your chosen fresh herbs (dill, chives, or basil) here.
⏱️ 1 min - 11
Add the previously reserved small amount of minced garlic for a stronger fresh garlic flavor. Add 1 to 2 teaspoons of caper brine.
⏱️ 1 min - 12
Stir the sauce ingredients together and allow it to thicken up slightly. Taste the sauce and adjust seasonings if needed. If making the vegan version, add plant-based milk as needed to reach desired consistency.
⏱️ 2 min - 13
Add the cooked linguine directly into the pan with the sauce. If using chicken, add the cooked chicken to the pan as well.
⏱️ 1 min - 14
Squeeze in the juice of 1 lemon. Add some of the reserved pasta water as needed to reach your desired sauce consistency, ensuring the sauce coats the pasta well.
⏱️ 1 min - 15
Toss everything together thoroughly until the pasta is evenly coated with the creamy lemon sauce.
⏱️ 1 min - 16
Serve immediately and enjoy.
⏱️ 1 min