WHAT YOU NEED
- 8 oz pasta (bowtie, penne, or anything cute)
- 2 tbsp Miyoko’s European Style Butter
- 3 cloves garlic, minced
- Zest + juice of 1 lemon
- 1/2 cup unsweetened Malk (oat, almond, or soy)
- Salt & pepper to taste
- Optional: 2 tbsp nutritional yeast (for a cheesy vibe)
- Optional spring add-ins: peas, asparagus tips, or spinach
- Fresh herbs (basil, dill, or parsley) for garnish
WHAT YOU DO
- Boil pasta in salted water until al dente. Save 1/4 cup of pasta water before draining.
- In a pan, melt Miyoko’s butter over medium heat. Add garlic and sauté until fragrant (1–2 mins).
- Add lemon juice, zest, and Malk. Stir until combined.
- Add pasta and a splash of pasta water. Stir to coat and let the sauce thicken a bit.
- Add in peas/spinach/asparagus if using—just toss in and let them warm through.
- Season with salt, pepper, and nutritional yeast (if using). Garnish with herbs.
