Lemon Brown Butter Orecchiette
This delicious and creamy lemon brown butter orecchiette is ready in 30 minutes. Give it your own twist by replacing the broccoli with your favorite veggies.
The whole family will love the comforting flavors and texture of this pasta. It is honestly one of my best vegan pasta recipes – full of cheesy flavor, crunchy broccoli, and a silky sauce – all of my favorite things, right there.
For other cozy and easy plant-based pastas, check out this vegan sausage pasta and this summer veggie pasta bake.
Why You’ll Love This Creamy Lemon Butter Recipe
- Deliciously balanced sauce: Nothing is more delicious than this combination of lemony, fresh flavor and rich creaminess.
- Accessible ingredients: Most of these simple ingredients can be picked up at the grocery store – go ahead and grab an alternative to orecchiette if it isn’t available.
- Under 30 minutes: This easy recipe often comes together in under 30 minutes, making it a fantastic option for busy weeknights as an easy dinner that is also a healthy meal.
- Versatile base: You can customize it with other add-ins, from veggies to proteins.
- Comfort food: It’s the perfect comfort food with a sophisticated twist, like an upscale version of a fettucine Alfredo – just healthier and more elegant.
- Impressive dish: Whether for a cozy dinner at home or a gathering, the dish’s sophisticated flavors and creamy sauce make it a great choice to impress your guests.
- Adaptable for diets: The recipe can be easily tailored to various dietary preferences, including plant-based, gluten-free, and more.
Ingredients and Substitutions
- Orecchiette pasta: Orecchiette is a small, round pasta shape with a slightly concave center, resembling little “ears.” Its cup-like shape helps capture the creamy sauce in this vegan recipe. Go ahead and use gluten-free pasta if you like.
- Unsalted plant-based butter: Choose a high-quality plant-based butter with a creamy texture and rich flavor for this plant-based pasta dish.
- Lemons, zested and juiced: Fresh zest and lemon juice are key to infusing the dish, balancing it, and giving a fresh flavor to the creamy sauce. Choose ripe, juicy lemons for the best results.
- Broccoli florets: Choose bright, fresh young florets. You can swap them out with fresh asparagus. A bunch of fresh spinach is a great alternative, too.
- Freshly grated vegan parmesan cheese: Use a high-quality vegan cheese that melts well and gives a savory, umami-rich flavor. Use nutritional yeast as a substitution.
Pro Tips and Tricks
- Perfectly cooked orecchiette: Cook the orecchiette pasta al dente according to the package instructions. Salt the cooking water to enhance the pasta’s flavor. Stir occasionally during cooking to prevent sticking.
- Reserve pasta water: Set aside a cup of cooking water before draining the cooked pasta. This starchy water can adjust the sauce’s consistency later on, making it silkier and helping it adhere to the pasta better.
- Zesting the lemons: When zesting the lemons, avoid getting too much of the bitter white pith underneath the zest.
- Controlled heat: Keep the heat at medium-low while making the sauce. This helps prevent the sauce from breaking or curdling.
- Timing for broccoli: Keep an eye on them, and don’t overcook them.
- Sauce consistency: If your sauce becomes too thick, use the reserved pasta water to thin it out to your desired texture.
- Turn it into a pasta salad: Once cool, add some mayonnaise or light dressing and serve it as a pasta salad. This makes a great side salad in the summertime.
Variations and Add-Ins
- Garlicky: Add minced garlic to the butter as it melts for an extra layer of flavor. Sauté the garlic until fragrant before adding the lemon zest and juice.
- Basil: Stir in chopped fresh basil leaves or pesto to infuse the dish with a delightful herbal aroma and flavor.
- Tomatoes: Add halved cherry tomatoes, red peppers, or sliced sundried tomatoes for extra tang and color.
- Capers: These small briny delights can provide a briny and salty kick.
- Toasted pine nuts or almonds: A sprinkle of toasted nuts adds a rich flavor as far as plant-based pasta ingredients go.
- Artichoke hearts: Add in some chopped marinated or cooked artichoke hearts.
- Other fresh veggies: You can add many other veggies to this recipe for extra fiber and nutrients – white beans, red bell peppers, black beans, or steamed cauliflower, for example.
- Fresh herbs: Besides basil, experiment with other herbs like fresh parsley, chives, or tarragon.
- Touch of spice: Add some chopped chili, extra black pepper, and red pepper flakes for a bite!
Make Ahead Instructions and Storage
Make-ahead instructions
- Pre-cooked pasta: Cook the orecchiette pasta until it’s slightly undercooked (about 1-2 minutes less than the recommended time). Drain, rinse with cold water to stop cooking, and toss with olive oil to prevent sticking.
- Prepare sauce base: Melt the unsalted plant-based butter in a large skillet and add the lemon zest. Allow the mixture to cool slightly before transferring it to an airtight container as meal prep. Refrigerate the lemon-butter mixture separately.
- Prep add-ins: If you use vegetables like blanched broccoli or other add-ins, prepare and store them separately in an airtight container.
Storage instructions
- Cooked pasta: Store the slightly undercooked orecchiette pasta in an airtight container in the refrigerator for up to 2 days. Make sure to toss it with a little olive oil to prevent sticking.
- Lemon-butter mixture: The lemon-butter mixture can be stored in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and gently reheat it in a pan over low heat. Whisk in a bit of reserved pasta water to restore the creamy texture.
- Prepared add-ins: If you’ve prepped vegetables or other add-ins, store them in separate airtight containers in the refrigerator for up to 2 days.
FAQs
Can I use regular butter instead of plant-based butter?
Yes! You can use regular butter if you’re not following a plant-based diet. It will still create a rich and creamy base for your lemon pasta.
Can I use a different type of pasta?
Yes, feel free to experiment with another type of pasta. Choose a pasta with nooks and crannies, like penne pasta, to capture the creamy sauce effectively.
Can I make this lemon brown butter orecchiette recipe gluten-free?
Yes, go for a gluten-free pasta and ensure all your ingredients are certified gluten-free.
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
- 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.
Lemon Brown Butter and Broccoli Orecchiette
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.
