The Vegan Lemon Spaghetti with Spinach is a perfect, simple dinner for two. Ready in just 30 minutes, this one pot Italian pasta is light and creamy, using a coconut milk base, cooked with onions, garlic, vegetable broth, fresh spinach, lemon juice and zest and sprinkles of salt, black pepper and red pepper flakes for an added touch of depth of bite.
To make Vegan Lemon Spaghetti with Spinach, you will need the following ingredients:
In a large pot, heat some oil and add 1 chopped onion. Sauté for 3 minutes until translucent.
Add 3 cloves of minced garlic and cook for 1 minute until fragrant.
Pour in 2½ cups of vegetable broth, 1 cup of canned coconut milk and 2 tablespoons of lemon juice, bring to a boil. Add 9-oz of spaghetti and gently push the spaghetti into the sauce. Cook for about 15-18 minutes until spaghetti is al dente.
Add 3 cups of fresh spinach and 1 teaspoon of lemon zest. Stir to mix and cook for about 2 minutes.
Season with salt, pepper and red pepper flakes to taste.
Serve hot and enjoy!
There is definitely something romantic about this Vegan Lemon Spaghetti with Spinach dinner for two. It might just be the 30-minute cook, one pot, minimal mess idea. What do you think it is? Let us know when you tag #cookmerecipes online!
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