Vegan Lemon Pasta

4.67 from 6 votes

Lemon pasta, or spaghetti al limone in Italian, is a simple creamy pasta recipe that is perfect for a quick and tasty lunch or dinner. Follow our tips to turn this simple 10 minute recipe into a creamy pasta dish that everyone will love.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: First Course

Cuisine: Italian

Keyword: quick lunch, refreshing

Servings: people

Calories: 556kcal

Author: Nico

Ingredients

7 ounces spaghetti
2 tablespoon olive oil extra virgin
1 clove garlic
½ teaspoon chili flakes
1 medium lemon juice and zest
9 ounces spinach
1 tablespoon vegan butter or margarine
salt to taste

USA - Metric

Instructions

Put the pasta water to boil in a large pot.
While the water gets to boiling temperature, to a large non stick-pan add olive oil, grated zest of 1 medium lemon, thinly sliced garlic, and chili flakes.
Fry gently, on low heat, for about a minute. Make sure the garlic doesn't burn.
Add the spinach, salt them with a pinch of salt, and a cook them for 3 minutes, until soft. If the pan is too dry, add a dash of water.
In the meantime, cook pasta in a large pot with heavily salted boiling water. Pasta should be very al dente, that is 3 to 4 minutes undercooked.
Save 1 cup of pasta water before draining the pasta.
Now add the pasta to the pan, add ½ cup of pasta cooking water and finish cooking the pasta and the spinach in the pan, until the pasta is al dente.
When the pasta is cooked al dente, turn the heat off, then add the juice of ½ a lemon, and the vegan butter. Mix well till the butter melts and the pasta is coated in the sauce.
If necessary, add some extra pasta water.
Serve the pasta immediately and enjoy.

Nutrition