by Emily Duff
Portions: 2 bowls
Time: 30 mins
- 1 whole Lemon
- 1 to 3 Garlic Clove/s
- Splash of Olive Oil
- Pinch of Flour
- TBSP Salt
- 500ml Boiling Water
- 175g Spaghetti
- Fistful of Grated Cheese (any - use VioLife etc to make vegan)
- Dash of Milk (any - use Oat etc to make vegan)
- Mixed Herbs to taste
- Pepper to taste
- Juicer (optional)
- Frying pan
1, Roll out lemon to get the juices flowing. Grate the sides of the lemon and put zest to one side. Cut the lemon in half and squeeze the juices out either using your hands or a juicer.
2, Boil water in a pot, add the salt and spaghetti then leave to cook.
3, Thinly slice garlic. Add olive oil to a pan, allow to heat and then begin frying garlic.
4, Once garlic is crispy, add a dash of milk and pinch of flour. Continually stir to begin crating a roux before adding grated cheese and lemon juice.
5, After this has thickened, begin adding pasta water until the desired constancy is reached. Then drain the spaghetti and add it to the pan.
6, While mixing the pasta into the sauce, add in as much pepper and mixed herbs (such as basil and oregano) to your liking.
7, Finally, serve up and sprinkle the reserved lemon zest on top of your dish. Enjoy!