OAA Plant-Based Recipe of the Month: Lemon Garlic Linguine
A bright and refreshing meal, perfect for summer!
Bright, bold, and bursting with flavor, this month’s plant-based recipe is a true citrusy comfort dish! This Lemon Garlic Linguine is a simple yet elegant meal that comes together quickly with a handful of pantry staples. Silky linguine is tossed in a garlicky vegan butter sauce, finished with a fresh pop of lemon and topped with vegan parmesan, black pepper, and parsley. Perfect for weeknights or a cozy dinner in, this recipe proves that going plant-based doesn’t mean sacrificing taste.
Ingredients:
1 pound linguine
8 tblsp unsalted vegan butter
3 garlic cloves, peeled and grated
1 large lemon
1 cup grated vegan parmesan
black pepper
crushed red pepper
parsley
Directions:
1. Boil the pasta in salted water until al dente. Reserve 2 cups of pasta water for later.
2. In a large pot, melt the butter on low heat and add the garlic. Finely grate the zest of the lemon into the pot, and add black pepper, crushed red pepper, and salt to taste.
3. Add 1 cup of pasta water and cooked pasta into the pot. Increase the heat to medium-high and stir vigourously. Slowly incorporate more pasta water until the pasta is glossed in a think sauce.
4. Remove from heat and squeeze the juice of the whole lemon onto the pasta. Then toss to combine.
5. Top the pasta with parsley and lemon zet, and enjoy!
A Note on Compassionate Eating
At OAA, we believe food can be both delicious and kind. Choosing plant-based meals like this one helps reduce the demand for factory-farmed animal products and supports a more compassionate food system. Every small choice adds up — and yes, that includes your Tuesday night pasta.
Let us know if you try this recipe by tagging us on social media or leaving a comment below. Happy cooking!
