Homemade No-Egg Pasta With Lemon Alfredo Sauce
No egg? No problem! Pantry staples come to the rescue in this egg-free recipe. Aquafaba is used to make a delicious homemade pasta dough, which is paired with other pantry staples like frozen peas, lemon, and milk to create a creamy and zesty alfredo sauce that is sure to make date night a hit.
1 hr 12 min
1 hr 12 min
1 hr 12 min
1 hr 12 min
for 2 servings
- 2 cups all purpose flour (250 g), plus more for dusting
- 1 teaspoon kosher salt, plus more for salting water
- ½ cup aquafaba (120 mL)
- 2 tablespoons olive oil
- ½ cup frozen peas (75 g)
Lemon Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 large clove garlic, minced
- 2 tablespoons all purpose flour
- 1 ¾ cups whole milk (420 mL), warmed
- 1 ¼ cups grated parmesan cheese (265 g), freshly grated
- ½ teaspoon kosher salt
- freshly ground black pepper, to taste
- 1 lemon, zested
- 3 tablespoons lemon juice
- Calories 1352
- Fat 61g
- Carbs 150g
- Fiber 45g
- Sugar 10g
- Protein 55g
Estimated values based on one serving size.
- 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.
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