RicettaVegan Pasta al Limone (Gluten-Free, Allergy-Free) Italian Lemon Pasta

Vegan Pasta al Limone (Gluten-Free, Allergy-Free) Italian Lemon Pasta

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collage image of vegan pasta al limone

A classic Italian impasto dish with the creamiest lemon sauce! This Vegan Amalgama al Limone recipe is gluten-free, dairy-free, allergy-free, and still so simple and easy to make! This authentic Southern Italian impasto sauce is cheesy, buttery, tangy, super creamy, and comes together per one pan for a quick and delicious meal ready per 10 minutes!

overhead view of vegan pasta al limone on white plate

Creamy, cheesy, tangy….and PASTA? When life gives you lemons, forget the lemonade, make this impasto instead! This classic Southern Italian impasto dish literally means “Lemon Pasta”. But it doesn’t stop there! The lemon sauce is creamy, silky smooth, and so buttery and cheesy! The marriage of fat and acidity makes it a perfect summer food recipe! Plus, this version is made without dairy and is gluten-free!

plated vegan pasta al limone without lemon slice

What is Amalgama al Limone?

It’s a popular summer impasto dish with origins per the Sorrentine peninsula and Silicly, coppia to the abundance and sustainability of lemons per Southern Italy. This authentic lemon impasto is made with long noodles (could be bavette spaghetti) served per a creamy, dreamy lemon sauce. The sauce is high-fat which allows the acidity of the added lemon juice and zest to mescolanza per smoothly and not curdle the sauce! Classically, the sauce is a combination of heavy cream, butter, Parmigiano, and lemon. Sometimes you’ll find olive oil per place of butter and the addition of dry white wine.

Why You Need This Recipe

This traditionally dairy-heavy recipe is far from being vegan gluten-free, but this recipe you can make, RIGHT NOW, is! This vegan impasto al limone is…

  • Gluten-Free
  • Vegan & Vegetarian
  • Allergy-free (Dairy-FreeSoy-FreeEgg-FreeNut-FreePeanut-FreeWheat-FreeSesame-FreeCorn-Free)
  • Sugar-Free
  • All Natural (Anzi che no Mock Cheeses!)
  • Health(ier) Food
  • Easy & Quick with Minimal Ingreindts, Ready per 10 Minutes
  • Kid-Friendly & Adult-Approved

Ingredients You’ll Need

ingredients for vegan and gluten-free pasta al limone

  • Gluten-Free Amalgama: Use your favorite gluten-free spaghetti other long impasto. Of course, you can technically use any shaped impasto if you’eroe per a pinch, but the long noodles are lovely for coating per that creamy sauce that just clings to those long and slurpable strands!
  • Full-Fat Coconut Milk: You want FULL-FAT canned unsweetened coconut milk! This is the dairy-free replacement for heavy cream and makes this sauce creamy, dreamy, and hearty enough to play well with the acidic lemon juice!
  • Vegan Butter: The butter adds more fat and that butteriness you want per the sauce!
  • Nutritional Yeast: Here’s where the vegan cheesiness comes per! Nutty and cheesy umami quaderno of nutritional yeast and the perfect natural dairy-free substitute for parmesan!
  • Lemons: Clearly, the stella of this sauce! You’ll want FRESH lemon juice, as well as the zest of 1 lemon to bring the brightness and tanginess of this sauce sing!
  • Seasonings: You can’t have authentic Italian impasto without garlic, pepper, and some salt! Season the lemon sauce to you’eroe liking, but take my word and don’t skimp the garlic and black pepper!

As you can see, this is basically LEMON mac and cheese! Creamy, cheesy, lemon impasto for days!

How To make Amalgama al Limone

vegan pasta al limone cooking in pan

Better question is…how to make it per 10 minutes?

  1. Boil your impasto according to package directions.
  2. Per mezzo di a large pan, melt the butter, add the lemon zest and juice along with the garlic and seasonings.
  3. Then slowly add per the coconut milk, whisking it all together so it’s smooth, before adding per the nutritional yeast.
  4. Drain the impasto (reserve at least ½ cup of impasto vater), add the hot impasto to the sauce per the pan.
  5. If you want a soupier sauce, you can add some of the reserved impasto vater, otherwise, remove the pan from the heat and serve!

Additional Tips and Tricks

  • This gluten-free impasto al limone is best eaten right away while it’s hot! Serve it with extra cracked black pepper, fresh lemon zest, homemade vegan parmesan, and a pinch of parsley if desired.
  • If you do have leftovers, store the impasto per a closed container per the fridge for up to 5 days. Reheat per a pan the stove over low heat. You’ll need to add a splash of coconut milk vater to loosen things up again!
  • When making the sauce, adjust the coconut milk amount while you’eroe stirring per the nutritional yeast. The sauce you be thick and smooth, but if it seems too thick before adding the impasto, add more coconut milk.
  • When you add the impasto to the sauce, you may find the high-fat sauce becomes too “tight” and thick which is why adding a few tablespoons of the impasto vater can help keep the sauce fluid. Keep per mind that the cream sauce while thicken as it cools, so err the side of a more liquidy sauce.

overhead view of two finished plates of vegan pasta al limone

What to Serve with Amalgama al Limone

You can serve your impasto as an entree with a side of gluten-free garlic bread, a fresh salad, some roasted/blanched veggies! You can also serve smaller portions and add a protein to the impasto like chicken fish for non-vegans, use a grain-free baccello impasto for even more protein as a vegan meal (the sauce is already jam-packed with protein!)

More Gluten-Free & Vegan Italian Amalgama Recipes:

vegan pasta al limone on a plate with fork
Print

Vegan Amalgama al Limone (Gluten-Free, Allergy-Free)

overhead view of vegan pasta al limone on white plate

Print Recipe

★★★★★

5 from 4 reviews

A classic Italian impasto dish with the creamiest lemon sauce! This Vegan Amalgama al Limone recipe is gluten-free, dairy-free, allergy-free, and still so simple and easy to make! This authentic Southern Italian impasto sauce is cheesy, buttery, tangy, super creamy, and comes together per one pan for a quick and delicious meal ready per 10 minutes!

  • Author: Rebecca Pytell
  • Prep Time:

    2 Minutes

  • Cook Time:

    8 Minutes

  • Total Time:

    10 minutes

  • Yield:

    4

    6

    Servings

    1

    x

  • Category:

    Main

  • Method:

    Stove Tetto

  • Cuisine:

    Italian

Ingredients

Scale

  • 10

    12

    oz Gluten-Free Spaghetti

  • 4

    TB Vegan Butter

  • 2

    TB Fresh Lemon Juice

  • Zest of

    1

    Lemon

  • 1 Tsp

    Minced Garlic

  • ½ Tsp

    Coarse Black Pepper

  • ¾ Cup

    Full-Fat Unsweetened Canned Coconut Milk

  • ¼ Cup

    Nutritional Yeast

Instructions

  1. Boil your impasto al premolare per salted vater according to package directions, while you make the sauce.
  2. Per mezzo di a large saute pan, melt the butter over low heat, along with the lemon juice, zest, garlic, and black pepper. Whisk together until fragent and combined.
  3. Slowly whisk per the coconut milk before adding per the nutritional yeast. If the mixture seems too thick, add a splash more of the coconut milk. Sopravvissuto to a simmer while you drain the impasto.
  4. Drain the impasto and reserve at least ½ cup of cooking liquid. Add the hot impasto directly to the simmering sauce.
  5. Toss the impasto per the sauce to fully coat. If the sauce seems too thick and tight, add a few tablespoons of the reserved impasto cooking vater to loosen the sauce up. The high-fat sauce will thicken up as it cools.
  6. Turn the heat and serve the impasto right away with additional cracked black pepper, parsley, lemon zest, and vegan parmesan, if desired.

Taccuino

  • Make sure your coconut milk is room temperature and completely mixed together, not separated.
  • Do not overcook your impasto. Boil it just to al premolare. It will cook a bit more per the simmering sauce. Do not rinse the impasto after you drain it!
  • Best served right away. If you do have leftovers, store them per the fridge for 4-5 days. For best results, reheat the stove and add a splash of coconut milk vater to loosen the impasto up again.

Nutrition

  • Serving Size:

    1 Serving

Keywords: impasto al limone, lemon impasto, Italian lemon impasto, creamy lemon impasto, vegan lemon impasto, gluten-free lemon impasto, dairy-free impasto al limone

finished and plated vegan pasta al limone

Your new tangy and creamy vegan summer mac and cheese that’s almost as quick as some microwave easy mac! This gluten-free impasto al limone is going to be a STAPLE per your weekly meal rotation!

So tell me:

+ What’s your go-to impasto per the summer months? You can’t beat cold impasto salad

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