Lemon Pasta
Lemon pasta, one of the best vegan pasta recipes you'll ever try. It is comforting, flavorful, and requires 10 ingredients and 15 minutes!
Servings: 4
Calories: 196kcal
Ingredients
- 8 oz spaghetti or any other kind of vegan pasta
- 2 tablespoon extra virgin olive oil
- 2-4 cloves of garlic sliced
- ⅛ teaspoon red pepper flakes optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- The juice of 1 lemon about 3 tbsp
- The zest of 1 lemon
- ¼ cup vegan Parmesan cheese or nutritional yeast optional
- 2 tablespoon fresh parsley
Instructions
- Cook the spaghetti according to package directions. Drain and set aside.
- In the meantime, add the oil to a large skillet, and when it’s hot, add the garlic and cook over medium until golden brown.
- Incorporate the red pepper flakes, stir, and cook for 1 or 2 minutes, stirring frequently.
- Add the spaghetti, salt, pepper, lemon juice, lemon zest, and stir. Cook for 1 or 2 more minutes, stirring frequently.
- Finally, remove from the heat, add the vegan Parmesan cheese or the nutritional yeast, the parsley, and stir.
- Serve your lemon pasta immediately with recipes like baked tofu, fried tofu, seitan, or tempeh bacon.
- Keep the lemon pasta recipe leftovers in an airtight container in the fridge for 5 to 7 days.
Notes
- I used whole wheat spaghetti, but any type of spaghetti or even any other type of vegan pasta will do.
- I usually use extra virgin olive oil to make most of my vegan pasta recipes, as well as other dishes, but feel free to use a different type of oil.
- Customize your lemon pasta recipe with more or less garlic if you want to.
- This lemon pasta will also work without parsley or with different kinds of fresh herbs, such as basil.
Nutrition
Serving: 1serving | Calories: 196kcal | Carbohydrates: 22.9g | Protein: 11.3g | Fat: 8.4g | Saturated Fat: 1.2g | Sodium: 301mg | Fiber: 6.7g | Sugar: 0.7g