This lemon pasta is made with spaghetti and fresh basil tossed in a silky lemon cream sauce. It's delicious, comforting and easy to make. You'd never know it was dairy-free!
- 10 ounces dried spaghetti
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- ¾ cup full-fat coconut milk (from a can)
- 3 tablespoons lemon juice
- ½ teaspoon salt, plus more to taste (I use a full teaspoon, but that may be a lot for some folks.)
- 1 cup roughly chopped fresh basil
- ¼ teaspoon red pepper flakes, or to taste
- 1 tablespoon lemon zest
- Black pepper, to taste
-
Bring a large pot of salted water to a boil and add the spaghetti. Cook it according to the package directions, then drain it into a colander.
-
Start the sauce while the pasta cooks. Coat the bottom of a medium skillet with the oil and add the garlic and flour.
-
Cook the mixture for about 1 minute, stirring constantly, until the garlic becomes very fragrant.
-
Stir in the coconut milk, lemon juice, and ½ teaspoon of salt.
-
Bring the mixture to a simmer and let it cook for about 5 minutes, until thickened slightly.
-
Remove the skillet from heat and add the pasta, basil, red pepper flakes, and lemon zest. Toss the pasta to coat it with sauce.
-
Taste-test the pasta and season it with additional salt and black pepper to taste. Adjust any other seasonings to suit your taste.
-
Serve.