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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.
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.
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.
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!
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.
Top with lemon zest. Salt and pepper as desired. Kick it up a notch with some red chili pepper flakes.
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.