Rosemary Lemon Butter Noodles with Almond Parm

Rosemary Lemon Butter Noodles with Almond Parm | thevegancrew.com

Hello, everyone! I hope you had a great Easter and an all-around great spring weekend!

Can I just say how very, very excited I am about spring?  There are the sunny days and evenings, the white blossoms blooming on the trees, tulips and flowers of all colors popping up, birds chirping, bike rides and hikes and runs, too, tucking away the sweaters and breaking out the sundresses and sandals, kids playing outside, driving with the sunroof back and windows down, dinners at the park, baseball games…so much life!  Every last bit of it awakens and warms my soul.

What are your favorite things about spring?

Rosemary Lemon Butter Noodles with Almond Parm | thevegancrew.com

 

As is usual this time of year, smoothies kick-start more mornings and lighter meals grace the plates at dinnertime.  What do you like to eat when the weather gets warmer?  This is one dish I’ve been loving lately.  Rosemary lemon butter noodles with almond parm.  Have you ever had buttered noodles (sometimes called “naked noodles”)?  They’re a classic comfort food — noodles tossed in melted butter with salt and pepper.  Buttered noodles are easy and quick to make, and pretty darn tasty, too (hello, pasta!).

Rosemary Lemon Butter Noodles with Almond Parm | thevegancrew.com

 

These are your classic buttered noodles, dressed up a bit.  Buttery smooth noodles with a hint of aromatic rosemary and a splash of lemon.  It’s a great spring-time dish, light and fresh, and on the table in less than 20 minutes.  Eat it alone, or top it with tofu and serve with a salad to round out the meal.  Enjoy!


Rosemary Lemon Butter Noodles with Almond Parm
Recipe type: Side, Entree
Makes: 2 servings
 
These are your classic buttered noodles, dressed up a bit. Buttery smooth noodles with a hint of aromatic rosemary and a splash of lemon. It’s a great spring-time dish, light and fresh, and on the table in less than 20 minutes. Eat it alone, or top it with tofu and serve with a salad to round out the meal.
Ingredients
  • 8 oz noodles (I use linguine)
  • 2-2½ tbsp non-dairy butter
  • ¼ yellow onion, small dice
  • 1 clove garlic, minced
  • 1-1½ tsp finely minced fresh rosemary
  • Juice of half a small lemon (plus zest, if desired)
  • Salt & pepper, to taste
  • Almond parm (recipe below), to taste
Directions
  1. Bring a pot of water to a boil and cook linguine (or noodles of choice) according to the instructions on the package.
  2. Meanwhile, heat the non-dairy butter in a medium/large pan. Once it starts to bubble, add the onion and garlic and sauté until the onion is translucent and starting to brown. Add in the rosemary, to taste (you can always add more later, if desired), reserving a little for garnish, and cook for another minute.
  3. Add the prepared noodles and toss using tongs to mix. Cook for another minute or two. Drizzle with the lemon juice, tossing until combined.
  4. To serve, season with salt and pepper and sprinkle a almond parm, lemon zest (if using) and the remaining rosemary on top.
Notes & Tips
(1) You can top it with sautéed or baked tofu and serve with a salad to make a full meal. (2) Change it up and use basil, parsley or sage instead of rosemary.

Almond Parm
 
Easy vegan almond parm! Sprinkle it on pizzas, salads, pastas and more.
Ingredients
  • ½ cup sliced or slivered almonds
  • 1-2 tbsp nutritional yeast flakes
  • ¼ tsp garlic powder
  • ⅛ tsp onion powder
  • A few dashes salt
Directions
  1. Combine all ingredients in a Vitamix or food processor and process until only small, crumbly bits remain. Sprinkle over pastas, pizzas, salads and more!

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