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Lemony Linguine

Recipes | February 25, 2016 | By

Lemony Linguine

Servings 4


  • 2 tablespoons vegan margarine (plus 4 tablespoons for tossing the pasta)
  • ½ cup dried bread crumbs
  • cup egg replacer
  • ½ cup soy milk
  • ½ cup almond or walnut Parmesan
  • Zest of 1 lemon and juice of ½ lemon (plus more juice to taste)
  • 1 teaspoon salt (reduce or omit for low-sodium diets)
  • Freshly ground white pepper
  • 450 g linguine
  • 2 tablespoons minced fresh parsley


  • In a small skillet over medium heat, melt the margarine and stir in the bread crumbs. Stir until toasted. Set aside.
  • Bring a large pot of salted water to a boil. In a bowl, with a fork, blend the egg replacer with the soy milk, faux Parmesan, lemon zest and juice, salt, and pepper. Taste the sauce and if you want it more lemony, add more juice.
  • Cook the pasta according to the package directions. When the pasta is just al dente, remove it from the heat.
  • Reserve about 1 cup of the cooking liquid, drain the pasta, and return it to the pot.
  • Toss in the remaining 4 tablespoons of margarine (for a lower-fat dish, use only 2 tablespoons to toss) and stir and swirl until all the pasta is coated.
  • Stir in the egg replacer/parmesan/soy milk/lemon mixture and turn the pasta in it, adding a few tablespoons of the cooking liquid if it looks a bit dry.
  • Place in serving bowls and sprinkle with parsley and the buttered bread crumbs.


From the book The Cheesy Vegan by John Schlimm. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013.
Photograph Amy Beadle Roth/