Prepare to revolutionize your pasta game with this mind-blowing vegan chive pappardelle that will make even non-vegans swoon! Imagine twirling luxurious, wide ribbons of pasta coated in a silky Meyer lemon cream sauce that's so decadent, you won't believe it's completely plant-based. This restaurant-worthy dish combines the bright, citrusy notes of Meyer lemons with the delicate onion-like flavor of fresh chives, creating a symphony of flavors that will transport your taste buds straight to culinary heaven.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- pappardelle pasta
- chives
- coconut cream
- Meyer lemons
- garlic
- salt
- pepper
Instructions
- Start by gathering all your ingredients: pappardelle pasta, fresh chives, coconut cream, Meyer lemons, garlic, salt, and pepper.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the pappardelle pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the Meyer lemon cream sauce. Zest one Meyer lemon and set the zest aside. Then, juice the lemon and strain it to remove any seeds or pulp.
- In a medium saucepan, heat a splash of water or vegetable broth over medium heat. Add minced garlic (about 2-3 cloves, depending on your preference) and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the coconut cream and stir to combine with the garlic. Allow the mixture to simmer gently for about 5 minutes, stirring occasionally. If the sauce is too thick, you can add a little more water or broth to reach your desired consistency.
- Add the Meyer lemon juice and zest to the coconut cream mixture. Stir well and season with salt and pepper to taste. Let the sauce simmer for another 2-3 minutes to allow the flavors to meld.
- Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander. Do not rinse the pasta, as you want the starch to help the sauce adhere.
- Transfer the drained pappardelle back into the pot over low heat. Pour the Meyer lemon cream sauce over the pasta and toss gently to combine. If the sauce is too thick, add a little reserved pasta cooking water until you reach your desired consistency.
- Finely chop a generous handful of fresh chives and sprinkle them over the pasta, tossing gently to incorporate.
- Serve the vegan chive pappardelle immediately, garnished with additional chives and a sprinkle of freshly cracked pepper, if desired.
Tips
- Always salt your pasta water generously - it's your first chance to add flavor to the dish.
- Reserve pasta cooking water before draining; its starchy magic helps create a smoother, more cohesive sauce.
- Use fresh Meyer lemons if possible - their unique sweetness is key to this recipe's incredible flavor profile.
- Coconut cream can sometimes separate, so whisk or stir constantly while preparing the sauce.
- For extra richness, consider adding a tablespoon of nutritional yeast to the sauce for a subtle cheesy undertone.
- Chop chives just before serving to maintain their bright green color and fresh flavor.
- If you can't find Meyer lemons, a mix of regular lemon juice and a touch of orange zest can make a great substitute.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 8g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
