Casarecce Pasta With Butter, Garlic and Lemon

Name: Casarecce Pasta With Butter, Garlic and Lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Italian-inspired
Ingredients: 16 ounces casarecce pasta (or fusilli, penne, or rotini. Gluten-free if needed.); 6 tablespoons vegan butter; 1 to 2 tablespoons olive oil; 6 cloves garlic, minced; ¼ teaspoon crushed red pepper flakes; 1 large bunch kale, thick stems removed, chopped; 1 large lemon; salt and pepper

This casarecce pasta combines tender pasta with a silky butter-garlic sauce, brightened by fresh lemon and kale. It comes together in 25 minutes and works perfectly for busy weeknights.

🌍Italian-inspired 🥗Vegan 🥗Gluten-Free 🏷️Casarecce pasta 🏷️Garlic butter pasta

Casarecce Pasta With Butter, Garlic and Lemon

Total

25 min

Servings

6

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From My Quiet Kitchen

Ingredients

16 ounces casarecce pasta (or fusilli, penne, or rotini. Gluten-free if needed.)
6 tablespoons vegan butter
1 to 2 tablespoons olive oil
6 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
1 large bunch kale, thick stems removed, chopped
1 large lemon
salt and pepper

8 Ingredients

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Instructions

1
Cook the pasta in generously salted water according to package directions. Drain in a colander and set aside.
2
Return the pot to the stove over low to medium-low heat. Add the butter, 1 Tbsp olive oil, and garlic. Stirring frequently, cook the garlic for 3 to 4 minutes. Reduce heat if necessary so it doesn't brown.
3
Add red pepper flakes and kale, and increase heat to medium. Cook until the kale is dark green and wilted, about 2 minutes.
4
Zest half of the lemon into the pot and add the pasta. Stir to combine. Slice and juice the lemon. Tasting as you go, add as much lemon juice, salt, pepper, and olive oil as you like. Serve hot. Garnish with vegan parmesan, if desired.

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Tips & Notes

Pro tips

Reserve at least 1 cup of pasta cooking water before draining—use it to loosen the butter sauce and help it coat the noodles evenly.
Toast the garlic gently in butter and oil over medium heat until fragrant (1–2 minutes), not browned, for a mild, sweet garlic flavor.
Add the lemon juice at the end and taste before adding salt; the lemon is the main seasoning and acidity, so adjust to your preference.
Wilt the kale directly in the warm pasta bowl or add it to the pan in the final minute so it softens from residual heat while keeping its texture.

Substitutions

Vegan butter → regular butter or olive oil (use 8 tablespoons total fat if swapping)
Kale → spinach, arugula, or Swiss chard (reduce cooking time for spinach and arugula)
Casarecce → fusilli, penne, rotini, or any medium pasta shape

Storage & make-ahead

Store leftovers in an airtight container for 2–3 days. Reheat gently on the stovetop or microwave with a splash of pasta water to restore creaminess.

Common Questions

Can I use a different pasta shape?

Yes. Fusilli, penne, or rotini work well. The recipe calls for casarecce but any medium-sized dried pasta will hold the butter-garlic sauce.

Is this recipe vegan?

The recipe uses vegan butter, making it vegan-friendly. Check that your pasta is egg-free if following a strict vegan diet.

What can I add to customize this pasta?

Try adding roasted vegetables (broccoli, zucchini, cherry tomatoes), grilled chicken, shrimp, or white beans to boost protein and flavor.

How do I prevent the garlic from burning?

Mince garlic finely and cook over medium heat for just 1–2 minutes until fragrant. Stir constantly and watch for browning.

Can I make this ahead?

Cook the pasta and sauce separately, then toss together just before serving. The sauce tastes best fresh, but leftovers can be refrigerated for 2–3 days and reheated gently with a splash of pasta water.