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!

You’ll need:

  • 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:

  1. 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.)
  2. Meanwhile chop the chick’n style pieces and sear them in a hot pan with the olive oil.
  3. 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.
  4. Stir in the parmesan and also add the parsley, holding a small amount of each back for garnishing.
  5. Take the chick’n and sauce off the heat.
  6. Drain the pasta and the peas and fold the chick’n and sauce into the pasta, ensuring all of the pasta is coated.
  7. 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.