Casarecce Pasta With Butter, Garlic and Lemon

Name: Casarecce Pasta With Butter, Garlic and Lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 16 ounces casarecce pasta; 6 tablespoons vegan butter; 1 to 2 tablespoons olive oil; 6 cloves garlic, minced; ¼ teaspoon crushed red pepper flakes; 1 large bunch kale, thick stems removed, chopped; 1 large lemon; salt and pepper

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6 servings
Calories
420 kcal
Course
Side Dish, Main Course
Cuisine
Italian-American Fussion

Casarecce Pasta With Butter, Garlic and Lemon

Finn Russell

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This simple casarecce pasta is quick, comforting, and great for busy weeknights. Customize it with different veggies and proteins. Ready in 25 minutes!

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Ingredients

Servings

16 ounces casarecce pasta or fusilli, penne, or rotini. Gluten-free if needed.
6 tablespoons vegan butter
1 to 2 tablespoons olive oil
6 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
1 large bunch kale, thick stems removed, chopped
1 large lemon
salt and pepper

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Instructions

Cook the pasta in generously salted water according to package directions. Drain in a colander and set aside.
Return the pot to the stove over low to medium-low heat. Add the butter, 1 tablespoon olive oil, and garlic. Stirring frequently, cook the garlic for 3 to 4 minutes. Reduce heat if necessary so it doesn't brown.
Add red pepper flakes and kale, and increase heat to medium. Cook until the kale is dark green and wilted, about 2 minutes.
Zest half of the lemon into the pot and add the pasta. Stir to combine. Slice and juice the lemon. Tasting as you go, add as much lemon juice, salt, pepper, and olive oil as you like. Serve hot. Garnish with vegan parmesan, if desired.

Notes

Variations - make it more filling with cooked cannellini beans, chickpeas, or your favorite plant-based sausage.
Instead of kale, try peas, spinach, zucchini, tomatoes, broccoli or cauliflower.
Store leftover pasta in an airtight container in the refrigerator for up to 5 days. Freezing not recommended.