Creamy Garlic Lemon Fettuccine

This recipe was a total accident, but so far it has been one of my favorite recipes I have come up with. One of the days for class we were told to make an oil-based sauce for pasta, and I love butter, so I asked if I could make a butter-based pasta sauce, thinking of keeping it simple by adding some garlic and lemon. As I made it, I thought what if I experiment and add something to make it creamy I added some coconut milk, I was a little skeptical thinking that the coconut milk could overpower the taste of the lemon and garlic, but to my surprise, it worked fabulously. Everyone loved it, later I added some parley giving it the green and fresh element I thought it needed and I loved it.

Where I worked I made this recipe for my workers and soon they also fell in love with my recipe and asked for it to be made again. It quickly became a fan favorite.

Creamy Garlic Lemon Fettuccini

Author: Rebeca Perez  

Serves 4

Time 45 minutes – 1 hour

 

 

Ingredients:

 1 16oz box Barilla fettuccine pasta

2 large lemons zested, and juiced

2 large limes zested, and juiced

8-10 large garlic cloves minced

1 13.66 oz can Thai coconut milk

1 large bunch of parsley, roughly chopped

1/2 cup chopped basil

3/4 cup Earth Balance butter

1/4 cup nutritional yeast 

2-3 tsp kosher salt (according to taste)

1-1  ½ tsp black pepper (according to taste)

1 tsp red chili flakes (optional) 

Directions:

  1. In a large pot place about 1-1/2 quarts of water to boil and add about 3 tbsp of salt, when water boils place Fettuccine pasta in and let it cook till al’dente or slightly firm when bittern. When done, strain the pasta, rinse, and place it on the side.

  2. While pasta is cooking, in a medium skillet melt the butter over medium heat. When melted place the minced garlic and the zest of both the lemon and limes and sauté till the garlic is golden, but do not let the garlic brown it will taste bitter.

  3. Once garlic is golden place the coconut milk, lemon juice, and lime juice in and stir together till incorporated. Add 2 tsp of salt, 1 ½ tsp of pepper, nutritional yeast, and red chili flakes if being added, taste, and add salt and pepper as desired.

  4. When the sauce is all mixed place in the fettuccine and toss around until coated. Once coated toss in the chopped parsley and chopped basil and serve.