Hungry for a delish pasta dish for cooler nights? This quick vegetarian alfredo created by Snegugu Wanda, the head chef at Durban’s hot spot Wish on Florida, is a winner in our books.
Quick vegetarian Alfredo
500g pasta
5 tablespoons butter
2 garlic cloves minced
250g cream
250g grated parmesan cheese
1/4 teaspoon pepper
1 tablespoon parsley
2 tablespoon lemon juice.
2 tablespoon coconut oil
In a large pot heat water, at boiling point drop in some coconut oil, add salt to season then add the pasta to cook. Once at al dente stage (soft to the tooth) drain the pasta leave the water on the side.
In a pan heat butter over medium heat, add garlic and the lemon juice cook for a minute. Stir in the cream. Let the cream reduce and cook for about 4-5 mins. Add the parmesan cheese to the mixture, whisk until smooth and allow cheese to melt.
Add the pasta water to thin out your sauce if needed, toss the pasta into the sauce add a teaspoon of lemon juice, grate some parmesan on top. Garnish with parsley and ready to serve.
