Casarecce Pasta With Butter, Garlic and Lemon
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
420 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian-American Fussion
Casarecce Pasta With Butter, Garlic and Lemon
Description
Casarecce Pasta With Butter, Garlic and Lemon combines cooked casarecce pasta with a sauce crafted from melted vegan butter, olive oil, and minced garlic gently cooked to release aroma without browning. Red pepper flakes add a subtle spicy note. Fresh kale is added to the pan and cooked briefly until wilted but still vibrant green, providing texture and color contrast.
The dish is brightened with fresh lemon zest and juice, along with salt and black pepper to taste. Olive oil can be adjusted to add richness and a silky mouthfeel. The finished pasta has a delicate balance of creamy, tangy, and mildly spicy elements accented by kale’s slight earthiness. It can be garnished with vegan parmesan if desired.
This recipe is flexible; variations include adding beans or plant-based sausage for more protein or swapping kale for other green vegetables. Leftover pasta stores well refrigerated for several days but is not recommended for freezing due to textural changes.
Ingredients
- 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 red pepper flakes crushed
- 1 large bunch kale thick stems removed, chopped
- 1 large lemon
- salt
- black pepper
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
- For more protein and texture, add cooked cannellini beans, chickpeas, or plant-based sausage.
- Replace kale with spinach, peas, zucchini, tomatoes, broccoli, or cauliflower to vary the vegetable component.
- Store leftover pasta in an airtight container in the refrigerator for up to 5 days; avoid freezing as texture may suffer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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