If you are a pasta lover, you are probably always looking for new and interesting pasta dishes to try. One such dish that you may not have tried yet is this Vegan Pasta Gremolata.

It’s a simple but delicious recipe easy to make and is perfect for a quick weeknight meal or a simple dinner.

What is pasta gremolata?

It is a traditional Italian dish that is made with pasta, garlic, lemon, and parsley. Gremolata is actually a garnish that is commonly used in Italian cuisine, and it typically consists of finely chopped parsley, garlic, and lemon zest. In pasta gremolata, the gremolata ingredients are used as the basis for the sauce.

Why you should try a Vegan pasta gremolata

This flavorful pasta dish is perfect for any occasion. Here are some reasons why you should give it a try:

It’s easy to make: With just a few simple ingredients, you can whip up this delicious pasta dish in no time.
It’s Vegan: Pasta gremolata is a healthy and nutritious meal that is packed with vitamins and minerals.
It’s versatile: You can use any type of pasta that you like for this dish, and you can also add in other ingredients like vegetables or protein to make it even more filling.
It’s delicious: The combination of garlic, lemon, and parsley in this dish is simply irresistible. Once you try it, you’ll want to make it again and again.

With its simple ingredients and delicious flavors, it’s sure to become a new favorite in your household.

Cooking Time

Cooking: 20 minutes
Preparation: 15 minutes
Total time: 35 minutes

Servings

4 servings

Ingredients list

For the Pasta

1 lb short pasta, we used fusilli, but you can use gemelli, campanelle, cavatappi, penne, etc.
3/4 lb green beans, ends trimmed, cut into 1-inch pieces
2 tablespoons olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
1/2 teaspoon chilli flakes
4 tablespoons vegan butter
salt to taste

For the Gremolata sauce

1/3 cup almond flakes
1/3 cup celery and/or parsley leaves
1 tbsp lemon zest plus more for serving
1 garlic clove, finely chopped
salt to taste

How to make Vegan Pasta Gremolata

To a large pot, add plenty of water and salt with 2 heaping tablespoons of salt and bring to a boil.
In the meanwhile, bring a large skillet over medium-low heat and rapidly toast the almond flakes, saute frequently to not burn, about 4 minutes.
Add the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt to a medium bowl and combine.
Cook the pasta as per package instructions. About 2 minutes before finishing, add the green greens and cook. Reserve 1 cup of cooking water and drain pasta and beans.
Heat a large skillet at low heat, once hot, add the vegan butter and garlic, cook for 1 minute, then add chilli flakes and add 1/2 cup of the cooking water to make a sauce for 1 to 2 minutes, stirring occasionally. Turn heat to medium and add the pasta with green beans, and vegan butter and toss to melt the butter. Add 1/4 cup of water if needed. Taste for salt and adjust.
Transfer pasta to a large serving bowl, top with gremolata and drizzle olive oil. Add more lemon zest and serve it immediately.

Storage

Vegan Pasta gremolata can be stored in the refrigerator for up to three days. To store it, transfer the leftover pasta gremolata to an airtight container and make sure it’s completely cooled before placing it in the fridge.

When you’re ready to reheat it, simply transfer it to a saucepan and heat it on medium heat, stirring occasionally, until it’s heated through.

You can also add a splash of water or olive oil to the pasta to loosen up the sauce and prevent it from drying out during reheating.

As with any leftover food, be sure to reheat it to a safe temperature of at least 165°F (74°C) before serving.

What to serve with

Gremolata can be a healthy and delicious meal on its own, but it can also be served as a side dish or part of a larger meal. Here are some ideas for what to serve with:

FAQs

What does gremolata taste like?

Gremolata is a traditional Italian garnish made with fresh parsley, garlic, and lemon zest, and it adds a bright and fresh flavor to a variety of dishes.

The taste of gremolata is herbaceous and citrusy, with a strong flavor of garlic and lemon. The parsley adds a slightly sweet and grassy flavor, while the lemon zest gives it a slightly bitter and tangy taste.

When used as a garnish or seasoning, gremolata adds a pop of flavor and freshness to dishes, making it a delicious addition to grilled meats, fish, and vegetables, or mixed with pasta or rice. Overall, gremolata has a delicious and versatile flavor profile that can enhance a wide variety of dishes.

Where is gremolata used?

Gremolata is a traditional Italian condiment that is often used as a garnish or seasoning to add a pop of flavor and freshness to dishes. Here are some common ways gremolata is used:

As a garnish for osso buco: Gremolata is traditionally served as a garnish for osso buco, a Milanese dish of braised veal shanks.
With grilled meats and fish: Gremolata is a delicious accompaniment to grilled meats and fish, adding a bright and fresh flavor to the dish.
In pasta dishes: Gremolata can be used as a flavorful sauce for pasta dishes, either on its own or mixed with other ingredients.
In soups and stews: Gremolata can be added to soups and stews to give them a burst of flavor and freshness.
With roasted vegetables: Gremolata can be sprinkled over roasted vegetables, such as potatoes or carrots, to add a zesty and flavorful kick.

Overall, gremolata is a versatile condiment that can be used in a wide variety of dishes to add a pop of flavor and freshness. It is a simple and delicious way to enhance the taste of many dishes.

What is gremolata vs chimichurri?

Gremolata and chimichurri are both traditional condiments used in cooking, but they have some key differences in their ingredients and usage.

Gremolata is an Italian condiment made of fresh parsley, garlic, and lemon zest. It is typically used as a garnish or seasoning for meat dishes, such as osso buco, or mixed with pasta or rice. It has a bright and fresh flavor, with strong notes of garlic and lemon, and is often used to add a pop of flavor to dishes.
Chimichurri, on the other hand, is a traditional Argentinian sauce made with parsley, garlic, vinegar, and oil. It can also include other ingredients like oregano, red pepper flakes, and cilantro. It is often used as a marinade or sauce for grilled meats, such as steak or chicken, and is popular in South American cuisine. Unlike gremolata, chimichurri has a tangy and slightly spicy flavor due to the vinegar and red pepper flakes.

Both gremolata and chimichurri are flavorful condiments made with herbs and garlic, gremolata is typically used as a garnish or seasoning, while chimichurri is often used as a sauce or marinade.

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Vegan Pasta Gremolata

If you are a pasta lover, you are probably always looking for new and interesting pasta dishes to try. One such dish that you may not have tried yet is Vegan pasta gremolata.

5 from 9 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course dinner, lunch, pasta

Cuisine Italian

Servings 4 people

Ingredients

1 lb short pasta we used fusilli, but you can use gemelli, campanelle, cavatappi, penne, etc.
3/4 lb green beans ends trimmed, cut into 1-inch pieces
2 tablespoons olive oil plus extra for drizzling
2 garlic cloves thinly sliced
1/2 teaspoon chilli flakes
4 tablespoons vegan butter
salt to taste

For the Gremolata Sauce

1/3 cup almond flakes
1/3 cup celery or parsley leaves
1 tablespoon lemon zest plus extra for serving
1 garlic clove finely chopped
salt to taste

Instructions

To a large pot, add plenty of water and salt with 2 heaping tablespoons of salt and bring to a boil.
Meanwhile, bring a large skillet over medium-low heat and rapidly toast the almond flakes, saute frequently to not burn, about 4 minutes.
Add the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt to a medium bowl and combine.
Cook the pasta as per package instructions. About 2 minutes before finishing, add the green greens and cook. Reserve 1 cup of cooking water and drain pasta and beans.
Heat a large skillet at low heat, once hot, add the vegan butter and garlic, cook for 1 minute, then add chilli flakes and add 1/2 cup of the cooking water to make a sauce for 1 to 2 minutes, stirring occasionally. Turn heat to medium and add the pasta with green beans, and vegan butter and toss to melt the butter. Add 1/4 cup of water if needed. Taste for salt and adjust.
Transfer pasta to a large serving bowl, top with gremolata and drizzle olive oil. Add more lemon zest and serve it immediately.

Notes

Storage: Pasta gremolata can be stored in the refrigerator for up to three days. To store it, transfer the leftover pasta gremolata to an airtight container and make sure it's completely cooled before placing it in the fridge.

When you're ready to reheat it, simply transfer it to a saucepan and heat it on medium heat, stirring occasionally, until it's heated through.