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
- 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.