Jaffa Lemon Creamy Pasta
Created for Jaffa by Samantha Hadadi
- 400g linguine
For the sauce:
- 3 tbsp butter of choice
- 200g asparagus, chopped
- 3 cloves garlic, peeled and finely chopped
- Zest one Jaffa lemon and lemon juice, to taste
- 150ml-200ml oat cream
- 3-4 tbsp Nutritional Yeast or parmesan (to taste)
- 2 tbsp pasta cooking water
- Two handfuls parsley, finely chopped
- Sea salt and cracked black pepper
- Cook linguine according to packet instructions. Drain and reserve pasta cooking water for later. Set aside.
2. Heat the butter in a pan until melted. Add the asparagus and garlic and cook until softened and fragrant. Add in lemon zest, then oat cream and stir to combine. Add in the Nutritional Yeast or parmesan, then heat until melted (if using cheese).
3. Add 2 tbsp of pasta cooking water, then season with salt and plenty of cracked black pepper. Toss through cooked pasta (add more water if desired) with chopped parsley, adding lemon juice to taste (we used the juice of one Jaffa lemon).
4. Enjoy warm.