Hello & Happy Thursday!
Long before my days of EDS, I used to shun pasta. I didn’t crave it, didn’t see the appeal, it just wasn’t my thing. Fast forward to NYU where we were making it from scratch and the lens thru which I viewed pasta was forever changed. Homemade is completely different, there is so much history behind it, and it’s the perfect medium to pack on the veggies. Also, it’s quick, easy, affordable, and is the perfect meal prep option!
When it comes to pasta types, I love Angel Hair (2 mins to make), Rigatoni, Linguini, and Penne. I’m not sure why, but I just gravitate towards those varieties most. Each week I like to highlight a pasta dish and was brainstorming for the perfect spring forward concept. With an affinity for all things lemon and rosemary, and loving the incorporation of brown butter, the new recipe for vegan Brown Butter Lemon + Rosemary Pasta was born!
There is something about this combo that just works. It’s quick, easy, affordable, packs tons of flavor, perfect for any season, has notes of garlic, rosemary, the tart lemon just brings everything together, the breadcrumbs add texture and further enhance that brown butter flavor, and you can easily throw on a protein or some parmesan cheese.
If you love all things rosemary or brown butter, or just crave a fresh modern pasta dish, you have to try this new vegan Brown Butter Lemon + Rosemary Pasta!
Why this recipe is great:
Brown butter breadcrumbs!
Perfect for any season
You can throw on a protein if desired