Creamy Vegan Lemon Spaghetti Recipes

CREAMY VEGAN LEMON SPAGHETTI

Steps:

• Add the cashews to a pot and cover with water. Bring to a boil and cook them for 15 minutes, until softened. Then drain and rinse with fresh water.
• In the meantime, heat 1-2 tbsp of oil in a pan and sauté the onions for 2-3 minutes, until translucent. Then add the garlic and sauté for another minute, until fragrant.
• Add the cashews to a blender along with the sautéed onions and garlic, nutritional yeast flakes, lemon juice, lemon zest, vegetable broth, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed or add more water to desired consistency.
• In a pot of salted water, cook the spaghetti according to the package instructions.
• While the pasta is cooking, heat 1-2 tbsp of oil in a pan. Add the asparagus and sauté for 4-5 minutes, or until tender. Season with salt and pepper to taste. Add the spinach, cover, and set aside until the spinach has wilted.
• In a separate small pan, toast the pine nuts for a minute, stirring often, until slightly golden-brown. Remove from the pan and set aside.
• Once your pasta is 'al dente', drain and put back into the pot or a large pan. Pour the cashew sauce over the spaghetti and toss to coat (if the sauce gets too thick, add a bit water or non-dairy milk, or if it is too thin, cook it longer).
• Serve your creamy lemon pasta with asparagus and spinach and garnish with vegan parmesan cheese, pine nuts, fresh⅔ herbs, and lemon slices on the side or whatever toppings you desire.
• Enjoy!

LEMON SPAGHETTI WITH SPINACH

Steps:

• 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!