Casarecce Pasta With Butter
Who doesn’t love the simplicity of pasta, butter, garlic, and lemon? Casarecce Pasta With Butter is a classic for good reason and so comforting when you’re short on time and energy. This one-pot casarecce pasta recipe is ready in 25 minutes and great when you’re craving simple comfort food. The smooth, twisted pasta pairs beautifully with sautéed garlic, lemon, butter, and olive oil. Toss in your favourite vegetables, proteins, cheeses, and herbs for endless flavour combinations.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 Servings
Ingredients
- 16 ounces casarecce pasta, or fusilli, penne, or rotini
- 6 tablespoons vegan butter
- 1 to 2 tablespoons olive oil
- 6 cloves garlic, minced
- ¼ teapsoon crushed red pepper flakes
- 1 large bunch kale, thick stems removed, chopped
- 1 large lemon
- Salt and pepper
Method
- Cook the pasta in generously salted water according to package directions. Drain in a colander and set aside.
- Return pot to stove over low to medium-low heat. Add butter, 1 tablespoon olive oil, and garlic. Stirring frequently, cook the garlic for 3 to 4 minutes. Reduce heat if necessary so it doesn’t brown.
- Add red pepper flakes and kale, and increase heat to medium. Cook until the kale is dark green and wilted, about 2 minutes.
- Zest half of the lemon into the pot and add the pasta. Stir to combine. Slice and juice the lemon.
- Tasting as you go, add as much lemon juice, salt, pepper, and olive oil as you like. Serve hot. Garnish with vegan parmesan, if desired.
- Enjoy!
Note: Variations
Make it more filling with cooked cannellini beans, chickpeas, or your favourite plant-based sausage. Instead of kale, try peas, spinach, zucchini, tomatoes, broccoli or cauliflower.
From impactmagazine.ca
