Vegetarian Spaghetti Recipe
Handmade vegetarian spaghetti with a creamy lemon sauce topped with today's preparation.
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Ingredients
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Pasta
Creamy Lemon Sauce
Toppings
Method
Making the Pasta
- 1
Prepare the Dough
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 tsp of salt. Make a well in the center and crack in 3 large eggs. Using a fork, whisk the eggs while gradually incorporating the flour until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead it for about 8-10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Pasta
After resting, divide the dough into four equal pieces. Using a pasta machine or a rolling pin, roll out each piece into thin sheets. Cut the sheets into your desired spaghetti shape.
Making the Creamy Lemon Sauce
- 4
Sauté Garlic
In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.
- 5
Prepare the Sauce
Pour in 1 cup of heavy cream, 2 tbsp of lemon juice, and 1 tsp of lemon zest. Stir to combine and bring it to a gentle simmer. Add 0.5 tsp of salt and 0.5 tsp of black pepper.
- 6
Add Parmesan
Once the sauce is simmering, stir in 1 cup of grated Parmesan cheese until melted and smooth. Remove from heat and set aside.
Cooking the Spaghetti
- 7
Cook the Pasta
Bring a large pot of salted water to a boil. Add the freshly made spaghetti and cook for 2-4 minutes or until al dente. Drain and reserve some pasta water.
- 8
Combine with Sauce
In a large mixing bowl, toss the cooked spaghetti with the creamy lemon sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Serving
- 9
Garnish and Serve
Plate the spaghetti and top with halved cherry tomatoes and chopped fresh basil. Serve immediately and enjoy your handmade vegetarian spaghetti with creamy lemon sauce.
