250 gr. gigli pasta,
250 ml. almond milk,
1.5 tablespoon gf cornstarch,
1 tablespoon vegan butter
1 clove garlic,
Juice of 2 lemons,
Zest of 1 lemon,
1 tablespoon extra virgin olive oil,
1/2 cup grated vegan parmesan or nutritional yeast ( optional),
2 tablespoon chopped fresh rosemary ( optional)
Blackpepper and sesame to sprinkle
1.Place the pasta in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to al dente.
2.Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic.
3. In a different pot, melt vegan butter, add almond milk and cornstarch, cook on medium heat until thicken by constantly whisking.
4. When it is thicken, pour lemon juice , salt and vegan parmesan. Mix well.
5.When the gigli is ‘al dente’, drain and add to the serving bowl. Mix the pasta with the sauce to coat evenly. Sprinkle the pasta dish with vegan parmesan, fresh rosemary and lemon zest.
6. In a small pot, caramelize lemon 2-3 lemon slices with maple syrup. Top on your pasta. ( optional) and serve immediately.