Exclusive Content

Preserved Lemon Cream Pasta

Name: Preserved Lemon Cream Pasta
Yield: Makes 2 cups of sauce
Ingredients: 2 whole preserved lemons, rinsed with seeds removed; 4 cloves of garlic; 1 cup unsweetened nondairy milk like almond; 2 tablespoons tahini or cashew butter*; 3 tablespoons olive oil

Servings

Makes 2 cups of sauce

Exclusive Content for Supporters Only

Recipe available for supporters of The Broiler Room newsletter. Sign in below to access exclusive content