Vegan Linguine Lemon Pasta

Philadelphia

This vegan linguine lemon pasta with Plant-based Philadelphia is the perfect lunch idea for your Veganuary challenge and beyond! Simple and quick, its creamy deliciousness is sure to delight.

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Ingredients

100g linguine per person

5 garlic cloves, finely diced

2 onions, finely diced

1/4 teaspoon red pepper flakes

1 tub of Philadelphia Plant-based

1 cup vegetable stock

2 lemons juiced and some zest

Fresh parsley, to garnish

large sprig of basil

Optional: handful of Kalamata olives/handful of chopped walnuts

This vegan linguine lemon pasta with Plant-based Philadelphia is the perfect lunch idea for your Veganuary challenge and beyond! Simple and quick, its creamy deliciousness is sure to delight.

Method

1. Cook the linguine al dente according to package instructions. Drain and reserve 1/2 cup of pasta water. Rinse pasta well under cool running water, set aside.

2. Heat up olive oil in a large frying pan. Throw in diced garlic, onions, red pepper flakes and stir-fry it on low-medium heat until it softens (around 2 minutes).

3. Add the cooked pasta and 1/4 cup of pasta water, heat until pasta is warmed through.

4. Reduce heat to low, stir in the lemon juice, lemon zest and the Vegan Philadelphia. Season to taste with salt and pepper.

5. Serve with a few Kalamata olives, walnut and fresh parsley.

Enjoy this dish? Check out this pesto and green beans pasta too.