These
lemon spaghetti with spinach are the ideal formula for occupied weeknights!
It's a one pot dinner, overly delectable, consoling, and 100 % veggie lover!
What's more, it's so rich and has a profound lemon flavor.
In
the event that you've been following my blog for some time, you likely realize
that I'm absolutely enamored with veggie lover pasta plans. Furthermore, I'm
likewise a tremendous aficionado of one pot suppers! So these lemon spaghetti
are one of my record-breaking most loved pasta dishes!
Ingredients
- 3 cloves of garlic, minced
- 1 onion, chopped
- 2 1/2 cups vegetable broth
- 9 oz spaghetti
- 1 cup canned coconut milk (full fat)
- pepper
- 3 cups fresh spinach
- 1 teaspoon lemon zest
- lemon juice of 1/2 lemon
- salt
- 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!
source: veganheaven.org
