This creamy and delicious lemon sauce comes together in as long as it takes to cook the pasta and tastes like the sun (scientifically proven).
350g orecchiette pasta
250ml plant based cream (we used oat, but soy works too)
2 garlic cloves, cut in 2
1 lemon, zested
1 tbsp lemon juice
½ tsp salt
Black pepper + lemon zest, to serve
Put a large salted pot of water to boil then add your orecchiette (or whichever pasta you’re using) and cook according to the instructions on the pack.
In the meantime, add plant based cream and garlic to a saucepan and bring to a simmer. Add the lemon zest, lemon juice and salt , and simmer until cream has thickened and reduced (about 5 minutes). Remove the garlic cloves, taste for salt and adjust to taste.
Before draining the pasta, reserve a mug full of cooking water. Transfer the drained orecchiette into the sauce, stir to combine and loosen with a couple tbsp of cooking water (it should be silky rather than thick).
Serve topped with extra lemon zest and black pepper.