this is one of my favourite easy pasta sauces. i made it for easter dinner with the family. i really wanted to make something fresh and bright, instead of a heavy roast dinner.
INGREDIENTS
SAUCE
3 cloves roasted garlic, minced
1/3 c lemon juice
4 tbsp olive oil
2 tsp agave nectar
1 tsp dijon mustard
salt & peper to taste
VEG & PASTA
selection of fresh spring veg (i used: asparagus, snap peas and spring onions)
1/2 lb spelt linguini, cooked al dente & drained
1/4 c toasted sunflower seeds
METHOD
place fresh veg in a steamer, and steam until tender crisp (about 7 minutes). cook pasta while you steam the veg.
place the ingredients for the sauce in a mason jar. replace lid and shake until oil and lemon juice emulsify. pour over warm pasta. toss together in a pot over low heat. add veggies and sunflower seeds, toss together. serve warm on it’s own or with your favourite vegan protein. i served this with sesame & chia crusted tofu and honey-glazed carrots. (recipes to come soon!)
sauce recipe adapted from: Burton, Dreena. “Lemon Garlic Pasta.” eat, drink & be vegan. Vancouver: Arsenal Pulp Press, 2007. 130. Print.
The Vegan Pantry 