HOMEMADE NO-EGG PASTA WITH LEMON ALFREDO SAUCE RECIPE BY TASTY

Homemade No-Egg Pasta With Lemon Alfredo Sauce Recipe by Tasty image

Here's what you need: all purpose flour, kosher salt, aquafaba, olive oil, frozen peas, unsalted butter, garlic, all purpose flour, whole milk, grated parmesan cheese, kosher salt, freshly ground black pepper, lemon, lemon juice

Provided by Katie Aubin

Categories Dinner

Time 1h12m

Yield 2 servings

Number Of Ingredients 14

Ingredients

2 cups all purpose flour, plus more for dusting
1 teaspoon kosher salt, plus more for salting water
½ cup aquafaba
2 tablespoons olive oil
½ cup frozen peas
2 tablespoons unsalted butter
1 large clove garlic, minced
2 tablespoons all purpose flour
1 ¾ cups whole milk, warmed
1 ¼ cups grated parmesan cheese, freshly grated
½ teaspoon kosher salt
freshly ground black pepper, to taste
1 lemon, zested
3 tablespoons lemon juice

Steps:

In a medium bowl, whisk together the flour and salt.
Combine the aquafaba and olive oil in a small bowl.
Make a well in the center of the flour, then pour in the aquafaba and oil. Use a fork to slowly incorporate the flour into the wet ingredients. Once it comes together as a shaggy dough, turn out onto a clean surface and knead for 5 minutes, discarding any unincorporated floury bits, until the dough is smooth and springs back when pressed with a finger.
Wrap the dough in plastic and let rest at room temperature for 30-60 minutes.
Cut the dough in half. Wrap one half in plastic, then shape the other half into a rectangle. Roll out the dough into a larger rectangle. Fold the top and bottom third over the center of the dough and roll out again to a thinner rectangle. You should be able to see your hand through the dough.
Fold the top and bottom third of the rectangle to meet in the center of the dough, then fold in the top and bottom third again. Cut the dough into thin strips. Unroll the dough strips and transfer to a floured baking sheet, tossing to coat the strips in flour so they don't stick together. Repeat with the remaining dough.
Bring a large pot of salted water to a boil.
Meanwhile, make the lemon alfredo sauce: Melt the butter in a deep skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Add the flour and whisk to combine. Cook for 3-5 minutes until the flour is golden brown and the mixture is bubbling.
Gradually whisk in the warmed milk. Bring the mixture to low simmer and cook, whisking frequently, until thickened, 5-7 minutes.
Remove the pan from the heat and stir in the Parmesan, salt, and pepper until the Parmesan melts.
Whisk in the lemon zest, then gradually whisk in the lemon juice, a little at a time, to prevent the sauce from curdling.
Add the pasta and frozen peas to the boiling water and cook for 1-2 minutes, or until al dente. Reserve a bit of the pasta cooking water, then drain the pasta.
Add some of the reserved pasta cooking water to the sauce and whisk to incorporate, loosening the sauce a bit. Add the pasta and peas to the sauce and gently toss until well coated.
Divide the pasta between 2 plates and top with a bit of freshly ground pepper. Serve immediately.
Enjoy!