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.
1 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
:arge sprig of basil
Optional: handful of Kalamata olives/handful of chopped walnuts
Add pasta: Add the cooked pasta and 1/4 cup of pasta water, heat until pasta is warmed through.
Add lemon + parsley: Reduce heat to low, stir in the lemon juice, lemon zest and the Vegan Philadelphia. Season to taste with salt and pepper.
Serve with a few Kalamata olives, walnut and fresh parsley.
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