Amalfi style lemon linguine
Something to switch up your pasta routine!!!!
I made this vegan with Nush cream cheese, which you will have seen if you’ve followed me for a while. It’s my go to cream cheese.
If you’re in the UK, you can grab it in store at Waitrose, Sainsbury’s, Marks and Spencer and Whole Foods, or online at Ocado.
Recipe
THE FRESH PASTA (makes 3-4 portions)
1/2 cup semolina
Just over 1/2 cup plain white flour
Just less than 1/2 cup water
1 tbsp olive oil
1/4 tsp salt
OR
1 serving linguine per person
THE SAUCE (per portion)
2 tbsp nush cream cheese
1/4 zest of a large lemon
Splash of pasta water
TO TOP
More lemon zest
Lemon segments
Cubed tomatoes
Basil leaves
Method
First, make your pasta (if you’re making it fresh - if not, skip to step 10)- add the semolina and plain white flour to a mixing bowl with your salt, mixing well, then make a well in the centre.
Add your water and oil, and start to combine with the flours.
Once you have a dough that comes together, roll out on a work surface and knead for 8-10 minutes, until you have a smooth dough which stretches nicely.
Roll your dough into a ball, then wrap in clingfilm and leave in the fridge for 30 minutes.
Once your dough has rested, roll out using your pasta roller, to the 2nd thinnest thickness, decreasing thickness gradually, so your pasta dough is able to pass through the machine.
Once your dough is rolled out, sprinkle some flour and semolina over it and spread out evenly, then roll the dough (from the shortest width to the shortest width), as if you were making cinnamon rolls.
Carefully slice 2mm rolls at a time from your roll, then once you have cut all your dough, unroll each individual piece of linguine.
Hang them to dry out whilst you make your pasta sauce.
Add all your sauce ingredients to a frying pan with a splash of water, and a pinch of salt & leave on medium-low to simmer. Mix well so there are no lumps of cream cheese.
Add water to boil your pasta to a saucepan with plenty of salt and allow to come to a boil.
Once your water is bubbling, add your pasta and cook for about 1 minute, or just less. If you’re using store-bought pasta, it will take about 8-10 minutes - you want it to be al dente, so drain it just before it’s fully cooked.
Drain your pasta but leave a tiny bit of pasta water. Add the pasta and pasta water to your pan with the sauce, stirring well, leaving on the heat, so the pasta water thickens the sauce.
Plate up with some diced tomatoes, basil, and some fresh lemon segments and serve.serve.
Notes + Variations:
You can change the pasta shape up as you like.
