Lemon Caper Pasta

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This Lemon Caper Pasta is ready in just 20 minutes and is completely dairy-free and vegan! It only requires 8 simple ingredients and is the perfect weeknight dinner recipe.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 586kcal

Author: Megan Calipari

Cost: $4

Equipment

1 Large Braiser or 12" Skillet See Note
1 Large Pot for the pasta
1 Chefs Knife
1 Cutting Board
Measuring Cups and Spoons

Ingredients

12 oz Pasta I recommend bucatini or spaghetti
2 tablespoon Non-Dairy Butter
1 tablespoon Extra Virgin Olive Oil
¼ Cup Capers, drained and roughly chopped
2 Large Cloves of Garlic, minced
¼ teaspoon Coarsely Ground Black Pepper
⅓ Cup Fresh Lemon Juice About the juice of 2 lemons
⅓ Cup Grated Parmesan Cheese see note
1 tablespoon Lemon Zest this is the zest of 2 lemons
½ teaspoon Crushed Red Pepper Flake optional
Kosher Salt to Taste

Instructions

Bring a large pot of water to a boil. Season it well with salt and cook the pasta according to package directions. When the pasta is al dente, reserve a cup of pasta water before draining.
12 oz Pasta
While the pasta cooks, make the sauce. Add non-dairy butter and olive oil to a large braiser or 12-inch skillet over medium heat. Once the butter has melted, add chopped capers, minced garlic, and coarsely ground black pepper. Cook, stirring frequently for about 3 minutes. The garlic will be fragrant, and little brown bits will start sticking to the bottom of the pan.
2 tablespoon Non-Dairy Butter, 1 tablespoon Extra Virgin Olive Oil, ¼ Cup Capers, drained and roughly chopped, 2 Large Cloves of Garlic, minced, ¼ teaspoon Coarsely Ground Black Pepper
Turn the heat off and add lemon juice, parmesan cheese, lemon zest, and crushed red pepper flakes. Stir to melt the cheese with the residual heat of the pan.
⅓ Cup Fresh Lemon Juice, ⅓ Cup Grated Parmesan Cheese, 1 tablespoon Lemon Zest, ½ teaspoon Crushed Red Pepper Flake
Add the cooked pasta to the pan along with a ½ cup of reserved pasta water. Return the heat to medium and cook, tossing the pasta in the sauce until the pasta has absorbed most of the liquid.
Taste the pasta and add salt if necessary. Serve with a sprinkle of chopped Italian parsley if desired.
Kosher Salt to Taste

Notes

I used Follow Your Heart Parmesan Cheese.

Don't forget to reserve about a cup of pasta water before draining your pasta. It is crucial for making the sauce come together and stick to the pasta.

Use a very large pan for this recipe. It needs to be large enough to toss all of the pasta with the sauce. If you don't have a large braiser or skillet, use a Dutch oven instead.

Nutrition