Lemon Spaghetti with Spinach: Quick, Creamy Comfort Food

Lemon Spaghetti with Spinach is a quick and creamy vegan dish that transforms simple ingredients into a comforting meal.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Lunch

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 medium Onion Provides base flavor and sweetness; use shallots for a milder taste.
3 cloves Garlic Enhances flavor depth; freshly minced is best for stronger aroma.

For the Sauce

2 cups Vegetable Broth Acts as the cooking liquid; low-sodium varieties recommended.
1 can Canned Coconut Milk Adds creaminess; full-fat gives a richer taste.
1/4 cup Lemon Juice Provides acidity; freshly squeezed is best.
1 tablespoon Lemon Zest Enhances lemon flavor; use a microplane.

For the Pasta

8 ounces Spaghetti Gluten-free pasta can replace regular spaghetti.

For the Filling

4 cups Fresh Spinach Adds nutrients and color; kale or Swiss chard can substitute.

To Season

to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.
1/2 teaspoon Red Pepper Flakes Adds mild heat; omit if spice is not desired.

Equipment

large pot

Method

Cooking Steps

In a large pot, heat a splash of oil over medium heat. Add chopped onions and sauté for about 3 minutes, until they become translucent.
Add freshly minced garlic and cook for an additional minute, stirring to avoid burning.
Stir in uncooked spaghetti, followed by vegetable broth, canned coconut milk, and lemon juice. Mix well.
Cook uncovered for 15-18 minutes on medium heat, stirring occasionally until spaghetti is al dente.
Fold in fresh spinach and lemon zest. Stir gently to combine all ingredients.
Season with salt, pepper, and red pepper flakes as desired. Serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions in airtight containers for up to 2 months. Reheat gently, adding a splash of vegetable broth to rehydrate the pasta.

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