Who doesn’t love the simplicity of pasta, butter, garlic, and lemon? It’s a classic for good reason and so comforting when you’re short on time and energy.

This one-pot casarecce pasta 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 mins
Cook Time – 15 mins
Serves 6

Ingredients

  • 16 ounces casarecce pasta, or fusilli, penne, or rotini
  • 6 Tbsp. vegan butter
  • 1 to 2 Tbsp. olive oil
  • 6 cloves garlic, minced
  • ¼ tsp. crushed red pepper flakes
  • 1 large bunch kale, thick stems removed, chopped
  • 1 large lemon
  • Salt and pepper

Directions

  1. Cook the pasta in generously salted water according to package directions. Drain in a colander and set aside.
  2. Return the pot to the stove over low to medium-low heat. Add the 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.
  3. Add red pepper flakes and kale and increase heat to medium. Cook until the kale is dark green and wilted, about 2 minutes.
  4. 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.

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.
Store
Leftover pasta can be stored in an airtight container in the refrigerator for up to 5 days. Freezing not recommended.

Nutrition facts per serving
Calories 420; protein 12 g; fat 15 g; carbs 56 g. 

Photography By: Lori Rasmusssen

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