- 16 ounces linguine
- 4 tablespoons vegan butter
- 2 teaspoons garlic minced
- 1 tablespoon capers
- 1/2 cup vegetable broth
- 3 tablespoons lemon juice
- 1/2 cup vegan Parmesan cheese
- Salt to taste
- Ground black pepper to taste
Cook the linguine according to package directions, reserving 1 cup pasta cooking water. Drain linguine and set aside.
Into the pot used to cook the pasta, over medium heat, add butter. When the butter is melted, add the garlic. Cook for 1 minute, stirring frequently.
Add the capers, vegetable broth, lemon juice, and 1/2 cup of the reserved pasta cooking water. Cook for 2 minutes, to heat through. Adjust seasoning to taste with salt and pepper. Remove the sauce from heat.
Stir in the cooked fettuccine and Parmesan cheese, then serve.
Calories: 558kcal | Carbohydrates: 87g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 471mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 5mg | Calcium: 176mg | Iron: 2mg