Creamy lemon and basil pasta

Creamy lemon and basil pasta

Total: 20 Min. | Active: 20 Min.
Nutritional value / person: 585 kcal
, Fat: 25 g
, Carbohydrate: 69 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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400 g pasta (e.g. Linguine)
salted water, boiling


60 g butter
2 organic lemons, grated zest and the juice
125 g cream cheese, plain
½ tsp chilli flakes (e.g. Fine Food Chile Chipotle)
salt and pepper to taste
1 bunch basil, roughly chopped
40 g Parmesan, grated
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How it's done

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Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of the cooking water, drain the pasta.


Heat the butter in the same pan. Add the lemon zest, cook briefly. Add the lemon juice (approx. 1 ½ dl), cream cheese and reserved cooking water, mix, season. Add the pasta, heat gently. Mix in the basil, serve with cheese.

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