Buttery Lemon Noodles with Toasted Pine Nuts
These Buttery Lemon Noodles with Toasted Pine Nuts are dairy-free and so comforting! The perfect spring pasta night recipe!
Ingredients
- 8 ounces farfalle or other short pasta
- 1 teaspoon oil I used avocado oil
- 1/4 cup pine nuts
- 4 tablespoons vegan butter
- 4 cloves garlic minced
- 2 lemons juiced
- salt & pepper to taste
- red pepper flakes optional
- 2 handfuls arugula
- 2 tablespoons fresh basil chopped, plus more for serving
Instructions
- Heat the oil in a skillet over medium heat. Add the pine nuts and cook until toasted, stirring frequently - be sure to keep an eye on them because they can burn easily. Transfer to a bowl.
- Bring a pot of water to a boil. Add the pasta and cook until al dente. Drain & place the empty pot back on the stove.
- Melt the vegan butter in the pot over medium heat. Add the garlic and a pinch of salt, pepper & red pepper flakes. Sauté for 2-3 minutes, or until the garlic is tender, stirring frequently.
- Add the lemon juice, pasta, arugula & basil and toss for a couple minutes. You want the pasta to be coated and the greens to wilt. Taste and adjust the seasonings as needed.
- Spoon into bowls, top with the pine nuts, more fresh basil and enjoy.
Notes
- You can sub another green for the arugula - like spinach or kale.
- You can sub oil for the the butter but it won't have the exact same taste.
Nutrition
Calories: 380kcal | Carbohydrates: 50g | Protein: 10g | Fat: 17g