Creamy lemon pasta from K to Catherine

Creamy lemon pasta from K to Catherine

I do not know about you, but in my case, very rarely do I want to taste good pasta. It is always nice and comforting, two essential qualities for my happiness!

This is ideal for lemon pasta to celebrate the arrival of spring with small garlic cloves. I do not go so far as to say that I feel a warm breeze in my kitchen while preparing this dish, but I like to decorate my plate with whipped cream spaghetti, make music, and share my food with someone. i love.

While I wait for the good weather to come, I will set some definite values: delicious recipes, good company and, if the weather smiles on us, it will almost certainly be paradise!

Given 6 meals

preparation 30 minutes

Cooking 25 minutes


Garlic croutons

  • 1 loaf of gluten-free bread, cut into cubes
  • 2 garlic cloves, minced
  • 45 ml (3 tbsp.) Olive oil
  • 1.25 ml (1/4 tsp) salt

Lemon juice cream

  • 45 ml (3 tbsp.) Olive oil
  • 2 garlic cloves, finely chopped
  • 15 ml (1 tbsp.) Dried oregano
  • 1.25 ml (1/4 teaspoon) of hot pepper
  • 2 garlic cloves, minced
  • 10 ml (2 tsp.) Honey
  • 625 ml (2 1/2 cups) vegetable broth
  • 5 ml (1 tsp) salt
  • 250 ml (1 cup) of uncooked and salted cassava meat, in boiling water for 45 minutes.
  • 30 ml (2 tbsp.) Dietary yeast
  • 1 small lemon juice, well washed
  • 30 ml (2 tbsp.) Lemon juice
  • 450g gluten-free spaghetti
  • 250 ml (1 cup) of boiling water


  • 250 ml (1 cup) fresh parsley, finely chopped
  • 80 ml (1/3 cup) pine nuts, roasted
  • 1/2 lemon juice, well washed

Cream-pasta-from lemon-k-for-katrine


Garlic croutons

  1. Preheat the oven to 205 degrees Celsius (400 degrees Fahrenheit) and place the shelf in the center. Line a cookie sheet with parchment paper.
  2. Combine all ingredients for croutons in one bowl. Distribute on the cookie. Bake for 3 minutes until 3 croutons are golden brown. To make a reservation.

Lemon juice cream

  1. Heat the oil over medium-high heat in a large saucepan and sauté the onion, oregano and hot pepper for 10 to 12 minutes, stirring frequently, until the onion is caramel.
  2. Add the garlic and honey and cook for another minute, stirring.
  3. Pour in the soup and salt, then bring to a boil. Remove from the heat and pour into the mixture.
  4. Drain the canned raw material well and place it in the freezer. Add the yeast, lemon zest and juice and mix until smooth. Adjust the spice if necessary and set aside.
  5. Boil the pasta in boiling salted water in a large pot, according to the instructions on the package. Take 250 ml (1 cup) of boiling water. Drain the pasta and return to the pot. Add 3/4 cup of cream and 125 ml (1/2 cup) of boiling water and mix. Add a little boiling water if necessary. The rest of the soup can be stored later.
  6. Garnish with crushed croutons, parsley, pine nuts and lemon zest. To serve.

Book-k-for-katrineFind more than 100 delicious, dairy-free and gluten-free recipes in the book K to KatrinaIt is now available online and in bookstores.

KO editions, $ 40

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Photo: Ariel Tarr

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