Easy, healthy, super tasty, kid friendly, dairy free, under 30 min.
Our lovely friends from Menu Aid have created this super tasty dairy free creamy pasta RECIPE using our Vutter!
INGREDIENTS:
4 tbsp Vutter vegan butter
2 shallots finely diced (or red onion)
2 cloves of garlic crushed
2 tbsp capers
1 lemon grated zest and juice
100 g vegan sour cream
¼ C vegetable stock
350 g linguine pasta
300 g spinach chopped
1 handful fresh parsley chopped
METHOD:
Step 1 In a small pot over a medium heat melt 3/4 of the Vutter. Add the shallots and garlic, cook for 5-6 minutes until the shallots are tender but not crisp.
Step 2 Add the capers and lemon zest to the pan. Then, with the heat on high, add the lemon juice and bring to a simmer.
Step 3 Next, turn the heat to low and add the sour cream and vegetable stock. Whisk until combined. Season to taste with salt and pepper.
Step 4 Cook the pasta in a pot of boiling salted water according to package instructions. Once cooked, drain well (reserving 1 cup of pasta water) and add the spinach to the pan, tossing with the hot pasta until wilted.
Step 5 Pour the sauce into the pasta and toss to combine. Add a little of the pasta water as needed to thin the sauce and for an added creaminess stir through the remaining cold Vutter.
Step 6 Serve in shallow bowls, sprinkled with parsley.
You can watch the video RECIPE here