{ Lemon Basil Pasta }

Inspired by Cupcake & Cashmere’s post, I had to go for a lemon basil pasta before summer was completely over. I still have HUGE bushes of sweet basil and cinnamon basil in my garden and I had a bowl of lemons leftover from a dinner party with mojitos (yes I use lemons in mine…it is kinda my secret ingredient)! Here is a recipe for a creamy vegan lemon basil pasta.

{ ingredients }

  • 1 lb thin spaghetti
  • 1/4 cup olive oil
  • 2 Tbs. lemon zest (about 3 – 4 lemons)
  • 1/4 cup coconut milk, unsweet
  • 1/4 cup of pasta water
  • 1/2 cup fresh lemon juice
  • 1/4 fresh basil, chopped
  • 2 tbs of red pepper flakes (or more if you like it spicy)
  • Salt and pepper

 { directions }

  1. Cook the pasta as directed until al dente.
  2. Drain pasta into a colander, and reserve a bit of the pasta water. Drizzle with some olive oil to keep the noodles from sticking.
  3. Place the pasta pot with the reserved pasta water back on the stove, add the olive oil, lemon zest, coconut milk and cook on medium heat for 5 minutes, stirring a couple times.
  4. Turn the heat off, add the pasta, lemon juice and basil, mix to combine well. Taste the pasta and season with salt and pepper to your preferred flavor. Add the red chili flakes, stir again and serve immediately.
  5. Enjoy! Yum!

Makes about 4 servings.

{ Keep cooking in Love & Light! }

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