Who said skipping meat has to feel like missing out? This pasta is proof that a meatless Monday can be indulgent, exciting, and packed with flavour. The creamy sauce coats every strand of pasta with a silky smoothness, while the lemon brings a fresh, tangy kick. The best part? You don’t need a laundry list of ingredients or hours in the kitchen. Chances are, you already have everything you need: pasta, cream, a lemon, and maybe some Parmesan or butter lurking in your fridge. Add a handful of arugula or baby spinach for a pop of green, or toss in a pinch of chilli flakes to add some heat. Recipe compliments of Rediscover Dairy.

Ingredients:

• 3 garlic cloves, crushed
• 350 ml fresh cream
• 5 ml fine salt
• 2.5 ml grated lemon zest
• 45 ml lemon juice (juice of one lemon)
• Black pepper, to taste
• 300 g linguine or tagliatelle (or pasta of your choice)
• Parmesan cheese, grated (optional)

Method:

1. Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water and then drain the pasta.
2. In a separate pot, add the cream, salt, and crushed garlic.
3. Heat the cream on very low heat and allow it to infuse. Cook until slightly thickened (about 10 minutes).
4. Slowly stir in the lemon juice, ensuring it incorporates without curdling. Add the grated lemon zest for extra zing.
5. Taste the sauce and adjust the seasoning with black pepper (and more salt, if needed).
6. Toss the cooked pasta in the lemon cream sauce, adding a splash of reserved pasta water to loosen the sauce if necessary.
7. Serve immediately with plenty of grated Parmesan cheese on top (optional).