Lemon Spaghetti with Spinach (One Pot)

These lemon spaghetti with spinach are the perfect recipe for busy weeknights! It’s a one pot meal, super delicious, comforting, and 100 % vegan! And it’s so creamy and has a deep lemon flavor.

We usually make this dish a few times a month and I still can’t get enough of it. Sooo yummy!
At first, I was a bit skeptical about one pot pasta, but I just love that the pasta is cooked in the pasta sauce. This gives the pasta dish a much deeper flavor! And you’ve got less dirty pots and pans this way, which is also great.

The lemon spaghetti are actually more of a summer recipe, but I also love eating them in the winter. Maybe even more than in the summer! It kinda makes me feel like summer is already here.

 These lemon spaghetti with spinach are the perfect recipe for busy weeknights! It's a one pot meal, super delicious, comforting, and 100 % vegan!
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• Course: Entrée


• Cuisine: Italian


• Keyword: lemon spaghetti


• Prep Time: 5 mins


• Cook Time: 15 mins


• Total Time: 20 mins


• Servings: people


• Calories: 497kcal


• Author: Sina

Ingredients

• 1 onion, chopped


• 3 cloves of garlic, minced


• 2 1/2 cups vegetable broth


• 1 cup canned coconut milk (full fat)


• 9 oz spaghetti


• 3 cups fresh spinach


• lemon juice of 1/2 lemon


• 1 teaspoon lemon zest


• salt


• pepper


•  red pepper flakes

Instructions

• In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.


• Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough (this might take a couple of minutes. Try not to break them when they're still too hard). Cook for 15-18 minutes. When the spaghetti are al dente, stir in the spinach and the lemon zest. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!

Notes

•  I usually cook my one pot lemon spaghetti on medium heat. Just make sure that the spaghetti are not sticking to the bottom once in a while. If this is the case, turn down the heat a bit.


•  Don't be surprised that the cooking time is a bit longer than usual (15-18 minutes). The spaghetti won't be over-cooked at all. They just need more time as they don't have as much liquid as they would when you cook them in water. However, they will have a much deeper flavor this way!


•   It will take some time until all of the spaghetti are covered with liquid. Don't worry that's normal! Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough. This might take a couple of minutes. Try not to break them when they're still too hard.


•   I usually use full-fat coconut for my lemon spaghetti to make it extra creamy. However, I had some readers try it with light coconut milk and they said it still turned out very creamy. 

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