Creamy  Lemon Spaghetti

Yield

4 servings

Time

25 minutes

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

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.

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.

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.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes