In My Kitchen: Pasta Gremolata [VEGAN]

Parsley is an add-on spice to many dishes, but I never imagined that this common herb could be the star of a dish.

Enter Pasta Gremolata, where all you need is pasta, garlic, lemon, olive oil and this humble herb. Make it vegan, or add shaved Parmesan or Romano for a treat.

You’ll need:

  • 16 oz pasta shape (here, I used cavatappi)
  • 1/2 cup parsley
  • 6 cloves garlic
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • Kosher salt and black pepper
  • Shaved Parmesan or Pecorino Romano cheese, optional


  1. Bring a pot of heavily salted water to a boil. Cook pasta until al dente; drain and set aside.
  2. In a food processor, combine parsley, garlic, lemon zest and lemon juice. Add in olive oil slowly. Pulse until smooth.
  3. Season with salt and pepper.
  4. Toss the gremolata with cooked pasta until well coated. Serve as-is for a vegan meal, or top with shaved Parmesan or Pecorino Romano cheese.

Source: Adapted form a recipe by What’s Gaby Cooking

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