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!
Bring a large pot of salted water to a boil. Add the Angel Hair pasta to the boiling water and cook according to the package instructions until just barely al dente. (2 mins) Drain the pasta reserving some for the sauce; set aside.
Meanwhile, melt 2 tablespoons of the vegan butter in a large, high-sided skillet over medium heat until foaming. Add the panko and cook, stirring occasionally, until lightly browned, 5 minutes. Transfer to a bowl.
Wipe out the skillet with a paper towel. Melt the remaining 2 tablespoons butter in the same skillet over low heat, stirring so it melts evenly. Melt the butter and add the lemon slices (seeds removed), cook for 5 minutes, stirring often, until the butter is browned, small brown bits are visible and you have a nutty aroma. Now add the garlic and rosemary and cook for an additional 2 mins until garlic is golden. Season with salt and pepper. Remove the skillet from the heat.
Add 2 tbsp of cooked pasta water to the sauce, stir, now and the cooked pasta to the skillet and use tongs to toss together until the pasta is evenly coated with the brown butter.
Top with toasted Panko, additional lemon juice, and lemon zest.