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Preserved Lemon Cream Pasta

Makes 2 cups of sauce
Preserved Lemon Cream Pasta
2 whole preserved lemons, rinsed with seeds removed
4 cloves of garlic
1 cup unsweetened nondairy milk like almond
2 tablespoons tahini or cashew butter*
3 tablespoons olive oil

Throw the lemons, garlic, milk, tahini, and olive oil in your food processor and let it run until everything looks smooth.

*this makes the sauce extra creamy but if you have a nut or seed allergy you can leave it out and add another 2 tablespoons of olive oil

To use as a pasta sauce: Cook 16 ounces of dry pasta according to the package directions. Reserve 1 cup of pasta water. In a large sauté pan over a medium heat, toss together the cooked pasta with 1 cup of the preserved lemon cream sauce and ½ cup of the pasta water. Toss in any veggies and herbs you want to use. Pepper to taste. Taste the dish and add more cream sauce if you want your noodles more coated. Serve warm or at room temperature, topped with fresh herbs, and more pepper or sumac.

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