Dairy-Free Lemon Butter Pasta with Herbs and Peas

I was fortunate enough to be gifted a dairy-free butter by the company called Butterine. I had seen people using it on Instagram and raving how it is a perfect substitute for butter. Especially in the Jewish culture when you cannot mix meat and milk, this is a perfect alternative. In the past, any substitute I have tried just wouldn’t taste the same.

Well, let me tell you, this Betterine did not disappoint! The pasta was buttery and it tasted like it should! I did not add cheese, as I used chicken, and you would never have known! It was delicious.

As of now, I do not think you can find this butter in too many places in Canada, but it’s coming people, and when it does, go grab a box because this butter in this pasta dish is worth gossiping about!

Dairy-Free Lemon Butter Pasta

Yield: 4 servings

INGREDIENTS:
4 cups cooked pasta (about 2 cups dry)
4 tbsp betterine butter
Juice and zest of 1 lemon
1 tbsp parsley, chopped
1 tbsp dill, chopped
1 tbsp basil, chopped
1 cup frozen peas, thawed
2 chicken breasts
Salt/pepper, to taste

DIRECTIONS:
1. In a small food processor, chop up the peas until slightly smashed but some are still whole. Set aside.
2. In a frying pan, season chicken breasts with salt and pepper. Saute on both sides until cooked through. Set aside.
3. Boil the pasta, once pasta is close to being done, start on the sauce.
4. In a large pan, melt the butter over medium heat. Once melted, add in the lemon zest and juice. Season with salt and pepper.
5. Add in the pasta directly from the water using tongs and place into the butter sauce. Mix well to combine.
6. Add in all the herbs and peas. Mix well. Top with slices of the chicken breast. Enjoy!