Fresh Lemon and Chile Pasta
TIME: 20 Minutes
YIELD: 4 Servings

Ingredients:

Serves 4-6

ADAPTAED RECIPE BY ANDY BARAGHANI

Salt and freshly ground black pepper
1 pound long pasta, such as spaghetti or Tagliatelle
5 tablespoons unsalted vegan butter
2 garlic cloves, thinly sliced
1 small green chile, such as serrano, or jalapeño thinly sliced
1 lemon
½ cup non-dairy creamer
2 cups finely grated vegan Parmesan, plus more for serving
(Pasta water is an essential ingredient)

Preparation:

1.    Bring a large pot of water to a boil, then throw in a handful of salt.  Cook the pasta until a bit firmer than al dente, about 2 minutes less than package directions.  (It’ll finish cooking in the sauce.)  Reserve 2 cups pasta water, then drain.

2.    While the water comes to a boil, add the butter to another large pot or Dutch oven and melt over medium heat.  Add the garlic, chile and 1 teaspoon pepper, and cook, stirring occasionally, until the garlic has softened slightly and the whole mixture is incredibly fragrant, about 2 minutes. Zest the lemon into the pot (reserve the lemon), then pour in the non-dairy creamer and stir to combine.  Season with salt and bring to a gentile simmer over medium.

3.     Add the drained pasta and 1 cup of the pasta water to the pot.  Cook, tossing often with tongs while gradually sprinkling in the Parmesan, 2 to 3 minutes.  The cheese will melt, and the sauce will become creamy and cling to the pasta.  It should be saucy because it will thicken as it cools.  If the sauce looks too thick, add more pasta water 1 to 2 tablespoons at a time.

4.    Turn off the heat, and halve the zested lemon.  Squeeze the juice from 1 lemon half into the pot.  Taste a noodle or two and add more juice from the remaining lemon half if you’d like more tang.  Season with salt and pepper as needed.  Divide among shallow bowls or plates.  Sprinkle with Parmesan and pepper, then pluck any chile slices clinging to the pot and serve them on top. Serve.