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Lemon Caper Pasta (Vegan Option!)

This Lemon Caper Pasta is so easy & delicious! It comes together in just a few minutes with simple ingredients. Buttery, salty, and bright – you need this recipe on your table!
5 from 8 votes
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Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian
Diet: Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 People
Calories: 359kcal
Author: Emily

Equipment

Ingredients

  • 8 ounces Long Pasta angel hair or linguine is best.
  • 3 tablespoon Butter Use Earth Balance to make this vegan
  • ¼ cup Lemon Juice
  • 2 tablespoon Dry White Wine
  • ¼ cup Heavy Cream use non-dairy milk or coconut cream for vegan.
  • 2 tablespoon Drained Capers
  • ¼ cup Diced Shallot
  • 1 tablespoon Lemon Zest
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ½ tsp Salt
  • Grated Parmesan optional

Instructions

  • In a hot pan, melt 3 tablespoons of butter. Once melted, add the shallots and sauté until the shallots become soft and translucent, but not crispy.
  • Once the shallots are soft, add 1 tablespoon of lemon zest and stir with the shallots until fragrant. Then, with the heat on high, add 2 tablespoons of white wine. Stir and allow it to simmer and reduce.
  • Once the wine is almost fully reduced, add ¼ cup of lemon juice. Bring this to a gentle simmer.
  • Next, turn the heat to low and add ¼ cup of heavy cream or non-dairy milk. Whisk until combined, making sure that the heat is low so that the lemon juice doesn't cause curdling.
  • Boil your pasta according to package instructions.
  • To the lemon butter sauce, add 2 tablespoons of drained capers. Stir the capers into the sauce. Drain the cooked pasta and add it directly to the sauce. Keep some of the pasta water in a separate cup or bowl.
  • Stir to fully combine the pasta into the sauce. Add salt, garlic powder, and onion powder and stir.
  • If necessary (if the pasta looks too dry and not silky), add a small amount of the pasta water and stir. This should help loosen up the pasta and add more starch to the sauce.
  • Serve on a plate and garnish with more lemon zest and capers, as well as fresh chopped parsley or chives.

Video

Notes

 
  • Don't use expensive white wine! The majority of the flavor and aroma that makes a good wine so expensive is lost during the cooking process. Do yourself a favor and get a cheap bottle of dry white wine.
  • In place of alcohol, substitute with a light vegetable broth.
  • When you cook your pasta, you should heavily salt the boiling water. Then, when you drain it, you should reserve some of the salty pasta water in case the noodles in the sauce need that salty, starchy water!
  • For an extra element of flavor and crunch, reserve half of the capers and pat them dry, then fry gently in oil until crispy. These add a great salty crunch to garnish the pasta!

Nutrition

Calories: 359kcal | Carbohydrates: 47g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 479mg | Potassium: 221mg | Fiber: 3g | Sugar: 4g | Vitamin A: 489IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg
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