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Lemon Brown Butter Orecchiette

INGREDIENTS

  • 1 pound orecchiette pasta
  • 1/2 cup unsalted plant-based butter
  • 2 lemons, zested and juiced
  • 4 cups small broccoli florets
  • 3/4 cup freshly grated vegan parmesan cheese, plus more for garnish
  • salt and pepper, to taste

METHOD

  1. Cook the orecchiette pasta according to the package.
  2. While the pasta cooks, melt the plant butter in a deep skillet on medium heat. Turn the heat to low and add in the lemon zest and juice along with a large sprinkle of salt and fresh cracked black pepper and let simmer.
  3. Add in the broccoli florets and combine.
  4. Next, add the cooked pasta to the skillet and toss. Cook until everything is coated, about 2 minutes.
  5. Remove from heat, stir in the vegan parmesan, and add salt to taste.
  6. Add to pasta bowl and top with more grated vegan parmesan if desired.
Lemon Brown Butter Orecchiette
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Lemon Brown Butter and Broccoli Orecchiette

Course: Main Course

Ingredients

  • 1 lb orecchiette pasta
  • 1/2 cup unsalted plant-based butter
  • 2 lemons zested and juiced
  • 4 cups small broccoli florets
  • 3/4 cup vegan parmesan cheese plus more for garnish
  • Salt and pepper to taste

Instructions

  • Cook the orecchiette pasta according to the package.
  • While the pasta cooks, melt the plant butter in a deep skillet on medium heat. Turn the heat to low and add in the lemon zest and juice along with a large sprinkle of salt and fresh cracked black pepper and let simmer.
  • Add in the broccoli florets and combine.
  • Next, add the cooked pasta to the skillet and toss. Cook until everything is coated, about 2 minutes.
  • Remove from heat, stir in the vegan parmesan, and add salt to taste.
  • Add to pasta bowl and top with more grated vegan parmesan if desired.