This Creamy Lemon Spaghetti is full of delicious garlicky lemon flavor. With just a touch of heat, this pasta dish is perfectly seasoned and absolutely scrumptious.
If you love your pasta full of perfect seasoning and complementary flavors, then this Creamy Lemon Spaghetti is for you. Fresh herbs and spinach cooked with lots of garlic and lemon, this dish gives your mouth lots of things to smile about. The al dente pasta is cooked in coconut milk and lemony broth, infusing it with these amazing flavors.
Creamy Lemon Spaghetti is very nutritious and satisfying. The spinach and garlic offer vitamins and nutrients, while the pasta and coconut milk are great for satiation. This is also a one-pot meal! Having to cook the spaghetti separately is an added step that we don't always have time for, so this recipe does it all in one pot for easy prep and clean-up. There's also the added bonus of even more flavor in the pasta. Let's take a look at the main ingredients.
Video Tutorial
What you'll need
- Spaghetti. Or any other pasta of choice. Angel hair, fettuccine, or even penne would work here.
- Veggie Broth. If you use low-sodium broth, you may need to add some extra salt. Mine is fully seasoned, so I did not add any extra salt. I used Better Than Bouillon, No Chicken Base to make my broth.
- Coconut Milk. Full-fat coconut milk would work best here. If you are not a fan, you can use extra creamy (or regular) oat milk instead.
- Olive Oil. Or any other oil of choice.
- Garlic. We are using a lot of garlic here because it complements this dish nicely.
- Lemon. We'll need lemon juice and lemon zest.
- Spinach. I prefer using fresh baby spinach.
- Parsley. Use fresh basil instead, if desired.
- Red Pepper Flakes. For a touch of heat.
How to make this Lemon Spaghetti
1. In a large pot, combine the garlic and olive oil and bring them to a gentle simmer. Cook them for about 3-4 minutes, until the garlic has softened and just started to brown.
2. Add the veggie broth to the garlic and bring it to a boil.
3. Now add the spaghetti, coconut milk, and lemon juice. Stir everything nicely, cover with a lid, and cook for about 12 minutes, stirring occasionally.
4. At this point, add the spinach and cook for 1 more minute, until it wilts.
5. Finally, add the lemon zest, red pepper flakes, and parsley (some salt may be needed). Stir and serve.
Pro Tips
- Use full-fat coconut milk. For the creamiest version of this spaghetti dish, use full-fat coconut milk or extra creamy oat milk. The richness of these milks will make your Creamy Lemon Spaghetti deliciously smooth.
- Check your salt. Since different broths use different amounts of salt, it's important to check yours to see if more salt should be added or if it's enough. You don't want to skimp on the flavor nor over-salt your spaghetti.
- Slice your garlic cloves. This recipe uses a lot of garlic because the flavors go so well with it. Slicing the cloves instead of mincing makes it easier for them to get soft and brown, letting off more aroma and taste when you serve this.
How to Store Leftover Pasta
The best way to store any leftover Creamy Lemon Spaghetti is by placing it in an airtight container and refrigerating it. This dish will stay fresh for up to 4 days. To reheat it, just place the pasta in a microwave-safe bowl and heat for a few minutes. Or you could warm it back up on the stovetop, with a little coconut milk to add creaminess if the spaghetti has absorbed a lot of the sauce.
What to Serve this dish with
- Buttered baguette. This spaghetti tastes delicious with a crusty sliced baguette smothered in plant-based butter.
- With soup or salad. A side salad or a bowl of soup would taste great with this meal. Try this Amazing Lentil Chili.
- Add some protein. To add some protein to the table, you can serve this with tofu, edamame, or your favorite beans.
- With a side of vegetables. Combine this with a veggie dish like Garlic Roasted Okra or Roasted Cabbage Steaks for a delicious and nutritious meal.
This Creamy Lemon Spaghetti is so tasty and delicious, but also easy to make and convenient when you want something good and quick. I love this flavorful recipe and hope you enjoy it as well!
You'll also enjoy these tasty pasta recipes:
- Fettuccine in Tomato Sauce
- Easy Angel Hair Pasta
- Creamy Roasted Pepper Pasta
- One-Pot Pasta with Spinach
Creamy Lemon Spaghetti
Ingredients
- 1 tbsp. olive oil
- 5 garlic cloves, thinly sliced
- 4 cups vegetable broth
- 1 lb. spaghetti or other pasta
- 2 cups full-fat coconut milk
- 2 tbsp. lemon juice
- 6 oz. baby spinach
- 2 tsp. lemon zest
- ¼ tsp. red pepper flakes
- ¼ cup chopped parsley
Instructions
- In a large pot, combine the garlic and olive oil and bring them to a gentle simmer. Cook them for about 3-4 minutes, until the garlic has softened and just started to brown.
- Add the veggie broth to the garlic and bring it to a boil.
- Now add the spaghetti, coconut milk, and lemon juice. Stir everything nicely, cover with a lid, and cook for about 12 minutes, stirring occasionally.
- At this point, add the spinach and cook for 1 more minute, until it wilts.
- Finally, add the lemon zest, red pepper flakes, and parsley (some salt may be needed). Stir and serve.
Notes
Pro Tips
- Use full-fat coconut milk. For the creamiest version of this spaghetti dish, use full-fat coconut milk or extra creamy oat milk. The richness of these milks will make your Creamy Lemon Spaghetti deliciously smooth.
- Check your salt. Since different broths use different amounts of salt, it's important to check yours to see if more salt should be added or if it's enough. You don't want to skimp on the flavor nor over-salt your spaghetti.
- Slice your garlic cloves. This recipe uses a lot of garlic because the flavors go so well with it. Slicing the cloves instead of mincing makes it easier for them to get soft and brown, letting off more aroma and taste when you serve this.
How to Store Leftover Pasta
The best way to store any leftover Creamy Lemon Spaghetti is by placing it in an airtight container and refrigerating it. This dish will stay fresh for up to 4 days. To reheat it, just place the pasta in a microwave-safe bowl and heat for a few minutes. Or you could warm it back up on the stovetop, with a little coconut milk to add creaminess if the spaghetti has absorbed a lot of the sauce.Nutrition
Psst! I think you'd really enjoy this Roasted Cabbage!
Is there another alternative to the coconut and oat milk. Can cream or regular milk be used.?
Hi Gail! This is a vegan site, but if you are not vegan, you can definitely use heavy cream or Half & Half instead. Happy cooking!
This is a tasty dish. At the end, I put in raw shrimp instead of spinach and just cooked until
the shrimp were pink in color. Served it with a salad and French bread for a satisfying meal.
The best thing about this dish is the ease of preparation!
It's easy to make, indeed. I am glad you liked it, Jane!
This is an absolutely amazing, restaurant-quality recipe! I have never had the urge to review and comment on a recipe before, but this one knocks it out of the park. Start to finish in 20 minutes, huge depth of flavor... a new favorite!
Thank you, Shauna! This means a lot to me!