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Vegan Garlic Lemon Spring Pasta
Jordan Cord

Vegan Garlic Lemon Spring Pasta

5 from 1 vote
Studded with radishes and zucchini, this spring pasta is zesty, fresh, and creamy.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 153
Ingredients Method

Ingredients
  

  • 3 Tablespoons olive oil
  • 6 to 8 radishes chopped
  • sea salt
  • black pepper
  • 1/2 of one yellow onion
  • 4 cloves garlic
  • 1 zucchini sliced into rounds
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon chili flakes
  • 1/4 cup + 2 Tablespoons lemon juice
  • 1 cup arugula
  • 1/4 cup basil
  • 8 oz. canned coconut milk

Method
 

  1. PrepWash radishes and remove the greens. Slice into halves or quarters. (Quarters will cook more quickly.)
  2. Remove ends from zucchini and slice into 1/2" rounds.
  3. Finely chop onion and mince garlic.
  4. PastaBring salted water to a boil and add pasta. Cook 8-10 minutes, until al dente. Drain and set aside.
  5. CookingIn a large skillet, heat olive oil over medium low. Add radishes, cut side down. Sprinkle with sea salt and pepper. Cook 15-20 minutes until they soften. They should be fork tender.
  6. In the skillet with the radishes, add 2 tablespoons of lemon juice and onion. Saute 3-5 minutes until onion is translucent. Add garlic and zucchini and continue cooking. Add cayenne and chili flakes. Stir every 2-3 minutes until veggies are tender.
  7. Pour in remaining 1/4 cup of lemon juice, coconut milk, basil, and arugula and stir. Cook on medium low for 5 minutes.
  8. Add in pasta and stir to combine. Serve immediately. If desired, top with fresh black pepper and grated parmesan.