If you’ve been following my blog for a while, you probably know that I’m totally in love with vegan pasta recipes. And I’m also a huge fan of one pot meals! So these lemon spaghetti are one of my all-time favorite pasta dishes!
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.
What You Need For The Lemon Spaghetti with Spinach
You might be surprised when you see the ingredient list for the lemon spaghetti. It’s super short! No fancy or hard to find ingredients! You will be able to find all of the ingredients in any supermarket.
You need:
- one onion
- garlic
- vegetable broth
- coconut milk
- spaghetti
- one lemon
- fresh spinach
- salt, pepper, and red pepper flakes
As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.
How to Make Lemon Spaghetti:
The recipe for these lemon spaghetti couldn’t be much easier! You need only one pot to make this recipe and you actually don’t have to do much while the spaghetti are cooking.
You only have to sauté the chopped onions and the garlic and then just add the remaining ingredients including the uncooked spaghetti.
STEP 1: In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook it for another minute.
STEP 2: Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice.
STEP 3: 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.
STEP 4: 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!
Recipe 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 milk 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.
Related Recipes:
- Super Creamy Vegan One Pot Pasta with Coconut Milk and Red Curry Paste
- Garlic Mushroom One Pot Pasta
- Vegan One Pot Pasta with Spinach and Tomatoes
- Vegan One Pot Spaghetti with Vegetables
- Spaghetti Aglio e Olio
I LOVE TO HEAR FROM YOU GUYS!
I hope you like these vegan lemon spaghetti as much as we do around here!
If you give the recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Lemon Spaghetti with Spinach
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.
Great recipe. So easy and tasty! I added small pieces of cutted fried tofu for some protein. Thanks to the flexibility of the recipe, it is easy to play with it as much as anyone want.
I add spinach, chickpeas, and mushrooms. It is THE BEST recipe ever! I do a batch cook of this and take it for lunches at work. I have passed this recipe on so many times now because everyone who sees me eating wants the recipe.
This was great, though I did tweak it because I wanted to use up some veggies (and I like it a bit more lemony). I added more spinach and lemon juice, fresh corn from a cob and little sun gold tomatoes. I didn’t have quite enough broth, so I topped it off with a little white wine. It’s a very flexible recipe I imagine would be great with asparagus, red bell peppers, pine nuts, etc. added in. The flavors were excellent! Thank you for the inspiration.
Wow! This was so simple and yet so extremely tasty! I did tweak the recipe very little though. Since vegetable broth is so salty anyway, I added a bit more broth and left out the salt at the end. Yummy!
This has become one of my family’s favorite recipes! Soooo good!
Excellent dish! I added an extra lemon because I love lemon and it was amazing!!
I have made this too many times to count! I use chickpea pasta….don’t let the fact that it is a quick and easy recipe trick you…..it is loaded with yummy flavors! 😋
Nice recipe to have when pasta is the choice for the evening :)
Loved this while we were visiting family.
Tasty, easy and vegan! I do add more lemon (cuz that’s my business 😉) but it’s great either way. So bright and fresh but creamy.
I learned the hard way that this won’t work with gluten free pasta. But it’s wonderful with regular pasta! Have made it multiple times and it’s in my “favorite recipes” file. Thank you!
Delicious! I added some capers and that went well with it too.
I make this recipe at least twice a month for lunch! It’s delicious! I do add 2-3 tablespoons of nutritional yeast for a more cheesy flavor and for additional protein I’ll either add a can of chickpeas or tofu cutlets. ☺️