This vegan garlic lemon spring pasta isn’t like anything I’ve ever made before. And to be honest, I had no idea how it would turn out when I started cooking. I had radishes… and pasta. Seems like a good place to start, right?
SO right. Better than I even expected. We pan roasted the radishes until they were fork tender (you could also over roast them, see below) and then used the same skillet to whip up a light sauce with fragrant garlic, zingy lemon, and a hint of coconut milk for some substance. Slices of zucchini and spicy arugula jump into the mix, and then comes the pasta.
Every bite tastes like spring. Bright and zesty with just enough spice from the radishes and arugula. There’s a perfect veggie to noodle ratio that keeps it healthy and satisfying.
Maybe it’s warm where you are and you can take this pasta outside to enjoy a nice sunset dinner. (In a perfect world.)
Or maybe you’re in Indiana where it’s still chilly but you take it outside anyway. Wrap yourself up in a blanket with a glass of white wine and sit down to devour a big bowl… I can see it now.
Pro tip: We used DeLallo’s capellini for this vegan garlic lemon spring pasta recipe and we pretty much always use their pasta. I don’t know what they do differently, but their noodles have such a rich, almost buttery flavor to them. I always end up eating some plain before I incorporate with any sauce. Shhh...Print