Lemon Spaghetti with Spinach is a one-pot wonder of creamy light lemon and garlic flavors that is an easy healthy vegan meal your entire family will love.
2 tablespoons virgin olive oil
1 medium onion, chopped
4 tablespoons garlic, minced
1 can of full-fat coconut milk
3 cups vegetable broth
3 cups fresh spinach
1/2 lemon juiced
2 teaspoons organic lemon zest and some for topping
1 teaspoon pink Himalayan salt
red pepper flakes to taste
In a large pot heat olive oil, add onions and cook until almost soft then add garlic and saute for 1 minute on medium-high heat.
Add vegetable broth, coconut milk, and lemon juice. Bring just to a boil and add spaghetti slowly stirring in so it does not break. Turn heat to medium and allow to cook, stirring every minute or so so it does not stick. Cook until noodles are soft, about 20 minutes. I found after about 10 minutes I needed to turn my gas stove to low to prevent sticking.
When the spaghetti is al dente, stir in lemon zest and spinach.
Serve immediately, seasoning with a bit of lemon zest, chili peppers, and salt.
The secret to a thick almost cheesy sauce is the starch from the quinoa and rice noodles.
Keywords: lemon spaghetti