Pasta al limone

Is there anything better than some comfort food on a cozy winter day?

Maybe some pasta which is ready in no time? Only a few ingredients?

Yes, please.

First I was sceptic about the lemony taste, but if you taste it you will also have to admit that it is bomb. So so so good can't even describe it.

And no, it is not a sweet type of pasta.

So here is how it's made.

1 cup flour

1/3 cup water

teaspoon of olive oil (optional, but makes the dough consistency a bit better)

Mix the ingredients, and form a ball. Add the water to the flour gradually, it shall be a play-dough consistency.

Let the pasta rest for at least 20 minutes. This is important so the gluten can relax in it and it will be easier to handle and roll out.

After resting roll the dough on a well floured surface as thin as you can. Then add flour on the top of it generously and roll it up. Slice into 0,5 cm thick pieces (0,2 inch). Flour your hands too, so it won't stick and loosen them up. Just shake it shake it, until you made it.

And there you have some beautiful tagliatelle.

For the sauce:

1/2 of a canned coconut milk

1 tbsp corn starch

1 tsp grated lemon peel

juice of 2 lemons

big handful of walnuts

50 g vegan cheese (a little more for garnish)

salt and pepper to taste

Grate the peel of the lemons on a fine grater.

Add the walnuts to a pan on low heat and let them bake golden brown. After baking them I love to roll them between my hands (careful it's hot), or between a teatowel to get as much of the skin off as possible (make them naked). Then crush them up with your hands.

Reserve some of the walnuts and lemon peel for garnish.

Add the corn starch to the coconut milk and stir well. After there are no more lumps, add the mixture to the pan. Add the lemon juice, salt and pepper and heat it up on low. Stir it until it starts to get thicker. Add in the crushed walnuts, lemon peel, and the cheese and stir for another minute. Take it off the heat, we don't want to make a pudding.

Meanwhile boil water in a pot and add the pasta.

IMPORTANT! Only cook it for 2 minutes or it becomes soggy. Fresh pasta doesn't need any more cooking time than that.

You can drain it or scoop it out into the sauce and mix them.

Plate it and add the reserved cheese, lemon peel and crushed walnuts and you are ready.

I also added some greens and basil leaves, because what's a pasta without basil?

Hope you enjoyed this recipe and will make it at home. If yes, don't forget to tag me or send me your creations, I'm always glad to see them :)

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