Lemon Cream Pasta

5 from 1 vote

This pasta dish is rich yet subtle and light. It also comes together quickly and easily, making a great keto-friendly side dish. Use hearts of palm pasta, which has a nice toothsome feel and therefore a great Italian pasta substitute.

Course Side Dish

Cuisine Italian

Keyword dairy-free, egg-free, lemon, nightshade-free, nut-free, pasta, side

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 435kcal

Author Jenny Ross

Ingredients

14 ounce hearts of palm pasta
1/2 cup heavy cream or coconut cream for dairy-free
2 tablespoons unsalted butter or butter flavor coconut oil for dairy-free
1/2 cup Parmesan grated, or 1/4 cup nutritional yeast for dairy-free
1 tablespoon lemon juice 1 lemon
zest of 1 lemon small portion reserved for garnish
salt and pepper to taste

Instructions

Drain the palm noodles in a fine mesh strainer and rinse with hot water. Let drip dry in the the strainer while you prepare the sauce.
Heat the cream with most of the lemon zest over medium heat, whisking frequently until it reaches a simmer. Then reduce heat to low and add the butter, whisking to incorporate until the sauce is smooth. Continue to simmer to reduce the sauce by half and thicken. Add the drained hearts of palm pasta and cook until heated through and when hot, add Parmesan, a bit at a time, tossing well between additions to ensure it is evenly distributed.
Off heat, add lemon juice. Taste and add salt and pepper to taste - it will likely need more salt. Divide among serving dishes and top with lemon zest to serve.

Notes

Adding a bit of glucomann powder or xanthan gum can help thicken the sauce and keep it from breaking, especially if you are making this dairy-free. Add a small sprinkling and let it simmer for a couple of minutes before adding more to see if it is as thick as you like.

Nutrition