LEMON SPAGHETTI WITH SPINACH (ONE POT)

1 Month Vegan Challenge

Ingredients

  • ▢1 onion, chopped
  • ▢3 cloves of garlic, minced
  • ▢2 1/2 cups vegetable broth
  • ▢1 cup canned coconut milk (full fat)
  • ▢9 oz spaghetti
  • ▢3 cups fresh spinach
  • ▢lemon juice of 1/2 lemon
  • ▢1 teaspoon lemon zest
  • ▢salt
  • ▢pepper
  • ▢red pepper flakes

Instructions

  • In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
  • Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they’re soft enough (this might take a couple of minutes. Try not to break them when they’re still too hard). Cook for 15-18 minutes.
  • When the spaghetti are al dente, stir in the spinach and the lemon zest. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!

Notes

  • I usually cook my one pot lemon spaghetti on medium heat. Just make sure that the spaghetti are not sticking to the bottom once in a while. If this is the case, turn down the heat a bit. 
  • Don’t be surprised that the cooking time is a bit longer than usual (15-18 minutes). The spaghetti won’t be over-cooked at all. They just need more time as they don’t have as much liquid as they would when you cook them in water. However, they will have a much deeper flavor this way!
  • It will take some time until all of the spaghetti are covered with liquid. Don’t worry that’s normal! Stir a couple of times and gently push the spaghetti in the liquid when they’re soft enough. This might take a couple of minutes. Try not to break them when they’re still too hard. 
  • I usually use full-fat coconut for my lemon spaghetti to make it extra creamy. However, I had some readers try it with light coconut milk and they said it still turned out very creamy. 

Nutrition

Calories: 497kcal | Carbohydrates: 64g | Protein: 13g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 308mg | Fiber: 7g | Sugar: 15g | Vitamin A: 2250IU | Vitamin C: 26.4mg | Calcium: 60mg | Iron: 3.8mg

1 Month Vegan Challenge

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