Lemon Spinach Pasta Recipe

I created a one-pot Lemon Spaghetti with Spinach that uses pantry staples to make a bright, creamy vegan dinner in under 20 minutes; find more recipes at veganheaven.org #vegan #veganrecipes

I’ve been making this one pot Lemon Spinach Pasta so much lately because it hits that quick weeknight spot you didn’t know you needed. Bright lemon zest and juice slice through the dish, and a mound of baby spinach folds in so it feels fresh and a little thrilling.

Its simple, kinda sloppy sometimes, and people always ask if it’s complicated. Then they taste it and get quiet, which I call a win.

I keep calling it my Lemon Spaghetti trick when friends come over, mostly to make them curious. Find more vegan recipes at veganheaven.org!

#vegan #veganrecipes

Ingredients

• Spaghetti: hearty carbs that fuel you, simple base, soaks up lemony sauce real good.
• Baby spinach: packed with fiber, vitamins A and C, wilts fast and tastes bright.
• Lemon zest and juice: brings sharp, fresh sour notes, adds vitamin C and zip.
• Garlic: savory punch, small amount adds aroma, antibacterial properties too, not sweet.
• Extra virgin olive oil: healthy fats, silky mouthfeel, helps carry flavors and calories.
• Nutritional yeast: cheesy, nutty umami, adds B12 like vitamins, plant based protein boost.
• Cashews or nuts: creamy texture when blended, add healthy fats and extra richness.

Ingredient Quantities

• 12 oz (340 g) spaghetti
• 4 to 5 cups low sodium vegetable broth or water
• 3 tbsp extra virgin olive oil
• 3 to 4 garlic cloves
• zest and juice of 1 large lemon (about 2 to 3 tbsp juice)
• 6 cups packed baby spinach (about 180 g)
• 1/4 cup nutritional yeast
• 1/4 cup raw cashews, optional
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes, optional
• 2 tbsp chopped fresh parsley, optional
• 2 tbsp toasted pine nuts or chopped walnuts, optional

How to Make this

1. Prep everything first: zest and juice the lemon, mince 3 to 4 garlic cloves, measure the broth, grab the spaghetti (you can break it in half if your pot is too small), and if using cashews soak them in hot water for 10 minutes. Toast the pine nuts or walnuts in a dry skillet until golden, then set aside.

2. Heat 3 tablespoons olive oil in a large wide pot over medium heat, add the minced garlic and lemon zest, sauté about 30 seconds until fragrant but do not let it brown.

3. Add the 12 oz spaghetti to the pot, pour in 4 to 5 cups low sodium vegetable broth or water (enough to mostly cover the pasta), add 1 teaspoon salt, and the lemon juice. Push the pasta down so it submerges, bring to a boil.

4. Reduce heat to a simmer and cook uncovered, stirring and turning the pasta every couple minutes so it cooks evenly and doesnt stick together. Cook until the spaghetti is al dente and most of the liquid is absorbed, about 8 to 12 minutes depending on your pasta.

5. When the pasta is nearly done add the 6 cups packed baby spinach a handful at a time, stirring to wilt it into the pasta. The heat will finish cooking the greens fast.

6. Stir in 1/4 cup nutritional yeast, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if you want heat. If using cashews drain them and blitz in a small blender or food processor with 2 to 3 tablespoons hot pasta cooking liquid until smooth, then stir that creamy mix into the pasta for extra richness.

7. Taste and adjust seasoning with more salt, lemon juice or pepper if needed. If the sauce is too thick add a splash of reserved cooking liquid to loosen it, dont overdo it though or it gets watery.

8. Serve right away topped with the chopped fresh parsley and toasted pine nuts or walnuts and a little drizzle of olive oil if you like. Enjoy, it’s simple, bright and comforting.

Equipment Needed

1. Large wide pot (6 qt or similar)
2. Long tongs or a pasta fork for stirring and flipping the spaghetti
3. Wooden spoon or heatproof spatula for sautéing the garlic and turning the pasta
4. Microplane zester and a citrus reamer or handheld lemon juicer
5. Small dry skillet for toasting pine nuts or walnuts
6. Measuring cups and spoons plus a 2‑cup liquid measuring cup for the broth (dont skip these)
7. Colander or spider/skimmer to lift the pasta and reserve cooking liquid
8. Small blender or food processor to blitz cashews into a creamy sauce (optional)

FAQ

Lemon Spinach Pasta Recipe Substitutions and Variations

• Spaghetti: use linguine or fettuccine for similar long pasta, penne or rigatoni if you want short tubes that catch sauce, or gluten free brown rice/corn spaghetti if you need GF.
• 4 to 5 cups low sodium vegetable broth or water: swap for low sodium chicken broth if not vegan, or 1/4 cup white wine plus water for extra brightness, or a mild mushroom broth for more umami.
• 6 cups baby spinach: baby kale or Swiss chard (remove thick stems) works if you want sturdier greens, arugula gives a peppery kick added at the end, or frozen spinach (thawed and well squeezed) in a pinch.
• 1/4 cup nutritional yeast & 1/4 cup raw cashews: nutritional yeast can be swapped with grated Parmesan or Pecorino if not vegan, or a teaspoon of miso thinned with splash of water for savory depth; cashews for creaminess can be replaced by silken tofu, blanched almonds, or sunflower seeds if allergic.

Pro Tips

1. Zest first, then juice, and actually rub a little zest into the oil off the heat so the lemon oils wake up, then warm it with the garlic for only a few seconds when you start cooking. Too much lemon up front can flatten the final flavor so add extra juice at the end if you want more brightness.

2. Keep the spinach from bringing water into the pot, cause that will make the sauce thin and bland, so give leaves a quick spin or pat them dry. Toss big handfuls in so they wilt fast and evenly, dont soak the pan.

3. For ultra creamy cashew sauce soak the nuts longer in very hot water and blitz with as much hot pasta liquid as you need, strain if you want silkier texture. No cashews on hand Try a spoon of tahini or a few tablespoons of plain yogurt or silken tofu to add richness.

4. Toast the pine nuts or walnuts last minute and watch them the whole time they burn in seconds, dont walk away. Finish the dish with a good drizzle of extra virgin olive oil and a final taste test for salt and lemon cause thats what makes it sing.