Vegan Moreton Bay Bug Inspired Pasta with Lemon Myrtle Infused Cream Sauce

Ingredients

• 1 pound Pasta
• 1 can Hearts of Palm
• 4 tablespoons Vegan Butter
• 3 cloves Garlic
• 1 cup Plant-Based Cream
• 1 teaspoon Lemon Myrtle
• 0.25 teaspoon Nutmeg
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley
• 2 tablespoons Vegan Parmesan Cheese

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Add the 1 pound of pasta and cook for 8-10 minutes, or until al dente (tender but still firm to the bite).
2. 2While the pasta is cooking, open the can of hearts of palm and drain them. Slice the hearts of palm into 1/4-inch thick rounds.
3. 3In a large skillet or sauté pan, melt the 4 tablespoons of vegan butter over medium heat (325°F / 160°C). Add the 3 cloves of garlic, minced, and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. 4Pour in the 1 cup of plant-based cream. Add the 1 teaspoon of lemon myrtle, 0.25 teaspoon of nutmeg, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir well and bring the sauce to a gentle simmer over medium heat (300°F / 150°C).
5. 5Add the sliced hearts of palm to the simmering sauce. Cook for 5 minutes, stirring occasionally, until the hearts of palm are heated through and have absorbed some of the sauce's flavor.
6. 6Drain the cooked 1 pound of pasta thoroughly. Add the drained pasta directly into the skillet with the sauce and hearts of palm. Toss everything together gently for 1-2 minutes until the pasta is evenly coated with the creamy sauce.
7. 7Divide the pasta among serving bowls. Garnish generously with the 2 tablespoons of fresh parsley, chopped, and the 2 tablespoons of vegan Parmesan cheese. Serve immediately.

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