Vegan Lemon Mushroom Pasta
How to prepare Lemon cake with Benvolio organic lemon oil: here is a simple but appetizing recipe
Ingredients
- 12 ounces Pasta of your choice
- 2 cups Sliced mushrooms
- ¼ cup Benvolio's premium organic lemon oil
- 3 cloves Minced garlic
- ½ cup Vegetable broth
- ½ cup Unsweetened Almond milk
- 1 Lemon zest & juice
- ¼ cup Freshly chopped parsley
- Salt & Pepper
Instructions
- Bring a large pot of salted water to a boil, add the pasta and cook until al dente, following the package instructions. Drain the pasta and set it aside.
- Heat 2 tablespoons of Benvolio's lemon oil in a large skillet over medium-high heat, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and golden brown, approximately 5-7 minutes. Remove the mushrooms from the skillet and set them aside.
- In the same skillet, add the remaining lemon oil and heat it over medium heat. Pour in the vegetable broth, almond milk, lemon zest, and lemon juice, stir well and simmer the mixture for 5 minutes, allowing it to thicken slightly. Season the sauce with salt, black pepper, and red pepper flakes if you desire a touch of spiciness
- Return the sautéed mushrooms to the skillet, combining them with the lemon sauce, add the cooked pasta to the skillet, tossing everything together until the pasta is well-coated in the creamy lemon sauce. Garnish your vegan lemon mushroom pasta with fresh parsley for a burst of color and flavor. Serve hot and enjoy the zesty goodness!
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