Creamy Lemon Spaghetti

Creamy Lemon Spaghetti


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Creamy Lemon Spaghetti
Cooking the pasta in the sauce creates a depth of flavor that is unexpected with only a few basic ingredients, and makes this an easy and quick meal with little mess. While any pasta will work, high fiber/protein pastas made with legumes offer superior nutrients with similar texture and taste.
Lemon Spaghetti
Course Main Dish
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Lemon Spaghetti
Instructions
  1. Sauté chopped onion in pasta pot with a splash of water until translucent. Add minced garlic in the last minute. Pour in veggie broth, coconut milk and lemon juice. Bring to a boil.
  2. Add uncooked pasta and reduce heat to medium low. Carefully push pasta below the liquid. It might take a few minutes for all of the pasta to submerge, but that's fine. Stir frequently to prevent pasta from sticking to the bottom and to break up clumps.
  3. Cook until there is just enough liquid to cover the pasta (it will be about half done). Remove from heat. Place the spinach on top of the pasta--do not stir. This traps the heat and allows the pasta to finish cooking, and lightly steams the spinach. Win!
  4. Wait about 10 minutes, and then check the pasta for doneness. When it is sufficiently al dente and sauce is creamy and thick, stir in the spinach.
  5. Top with lemon zest. Salt and pepper as desired. Kick it up a notch with some red chili pepper flakes.
Recipe Notes

This recipe is unique and delicious. FYI: it is best served immediately. The creamy texture fades into stickiness as it cools. If you have leftovers to warm up, stir in a little plant-milk as you heat.

Black Bean Vegan Chili

Black Bean Vegan Chili

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Black Bean Vegan Chili
This simple and flavorful vegan chili recipe is high in protein and nutrients.
Black bean sweet potato quinoa chili
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Black bean sweet potato quinoa chili
Instructions
  1. Saute onions and garlic in soup pot.
  2. Add the tomato paste, chili powder, cumin, and oregano and stir for about 2 minutes.
  3. Add the beans, stock, and potatoes, and season with salt and pepper, if desired, and cook for about 5 minutes.
  4. Add in quinoa and cook for an additional 20 minutes or so until quinoa and potatoes are cooked, stir frequently.
  5. Top with avocado, chopped cilantro, or jalapeños. Enjoy the Vegan Chili with Quinoa, Sweet Potato, and Black Beans!
Vegetable Lentil Soup

Vegetable Lentil Soup

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Vegetable Lentil Soup
This belly-warming soup is hearty and flavorful, and chocked full of nutrients and protein.
Lentil Soup
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Lentil Soup
Instructions
  1. In a large soup pot sauté garlic, onion, followed by carrots, celery, and potatoes. Add in 1 can of tomato paste, Italian seasoning, pepper, and chili powder and sauté until veggies are soft.
  2. Add 2 cans diced tomatoes (do not drain), 1 box organic vegetable stock, 6 cups water, and 4 cups lentils (pre-soaked, if possible). Bring to a boil, then simmer for as long as package directions suggest to cook the lentils--longer if potatoes need more time. Feel free to add water to reach desired consistency.
Creamy Vegetable Casserole

Creamy Vegetable Casserole

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Creamy Vegetable Casserole
This creamy, old-fashioned casserole recipe will work with whatever you have in your fridge, freezer or pantry. Use a hodgepodge of ingredients to create a unique masterpiece.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Basically, you need 6-7 cups of chopped vegetables. Follow my recipe or substitute with what you have. Reduce cooking times for frozen, canned and leafy greens.
  2. Saute garlic, mushrooms, red bell pepper and onions with a few tablespoons of water to prevent sticking for 6-8 minutes. Add kale and frozen peas, cook for 1-2 minutes and remove from heat.
  3. Blend cashews, beans, water, garlic, yeast flakes, lemon juice, onion powder, thyme, salt and pepper for several minutes until creamy and smooth.
  4. Based on your preferences, simply pour cream sauce over vegetables and serve from the skillet. Top with garlic tofu, croutons (see links for my recipes in the notes) and fresh or dried herbs of choice. For a traditional presentation, transfer vegetables and cream sauce to a casserole dish, top with bread crumbs and garlic tofu and bake uncovered at 400 degrees until casserole is toasty on top and heated through the middle. Add fresh or dried herbs and serve.
Authentic Italian White Cream Sauce

Authentic Italian White Cream Sauce

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Authentic Italian White Cream Sauce
Yep, this recipe has a lot of ingredients. But once they are assembled, it's quick. And so worth it. This authentic Italian sauce is a culinary masterpiece. Serve over fettuccini and/or with sautéed seasonal mushrooms and vegetables.
Authentic Italian Cream Sauce
Course Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Authentic Italian Cream Sauce
Instructions
  1. Chop all vegetables and assemble other ingredients so everything is at your fingertips.
  2. In a medium size pot, sauté onion, mushroom and garlic with 3 Tbsp. of water, stirring frequently. Add extra water if necessary to avoid sticking.
  3. Add cauliflower, mushrooms, radishes, lemon juice, onion powder, garlic granules, ½ cup water and the nondairy milk to the pot. Bring to a boil over high heat. Cover and simmer at medium-low heat for 15 minutes.
  4. While the vegetables are cooking, prepare pasta or desired base according to package directions.
  5. Transfer the contents of the pot and add the remaining ingredients to a blender. Blend until super creamy and smooth, about two full minutes.
  6. Serve over fettuccini or sautéed seasonal mushrooms and vegetables.