What prompted me to make this was a packet of pasta my fiance James brought home from Italy – it was gourmet dried pasta flavoured with lemon and black pepper. It sounded great but I’ve never paired pasta with lemon before so I needed some inspiration on what would work. To cut a long story short, I found a recipe on Good Housekeeping’s website that I was able to veganise really easily and the result was the below. I loved it, James loved it – I can’t wait to make it again!
It’s fresh, classy, perfect for summer and high in protein due to the chick’n replacement and peas. It goes delightfully with a crisp (but not too dry) and very chilled white wine.
NB: You don’t need to use flavoured pasta, the recipe called for plain linguine and this would be perfect.
This recipe serves two generously!
- 125g dried linguine or spaghetti (eggless of course)
- 1 cup of frozen or fresh peas
- 1 large lemon
- 2 tbsp of olive oil
- 200g of vegan chicken alternative protein (pieces or fillets, I use Quorn)
- A generous handful of fresh parsley
- 100g of vegan cream cheese
- 1 tsp of coarse ground black pepper (freshly ground from a mill is best)
- 2 tbsp of vegan grated parmesan (I use Tesco Free From Alternative to Italian Hard Cheese)
- 1/2 a glass of medium white wine
What to do:
- Start by cooking the pasta, adding the defrosted peas to the water when the pasta is approximately 3 minutes from cooked. (5 minutes if the peas are still frozen.)
- Meanwhile chop the chick’n style pieces and sear them in a hot pan with the olive oil.
- Juice the lemon and grate the rind, adding both to the pan with the chick’n. Add the black pepper and white wine and stir in the cream cheese. Simmer for 2 minutes or until slightly reduced.
- Stir in the parmesan and also add the parsley, holding a small amount of each back for garnishing.
- Take the chick’n and sauce off the heat.
- Drain the pasta and the peas and fold the chick’n and sauce into the pasta, ensuring all of the pasta is coated.
- Transfer into bowls, sprinkle with the remaining parmesan and parsley and serve with a wedge of lemon on the side to squeeze onto the dish before eating.