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.
More Delicious Vegan One Pot Pasta Recipes You Might Like:
- 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
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.
It was absolutely delicious. One of my better vegan experiences! I used 1.5 lemons because they were small!. I will be making this again and again!
This is a very good dish as is but the next time I make it – and there will be a next time – I would make the following minor changes.
Definitely will use light coconut milk. The full fat is way too rich.
I might have had an extra-large lemon, the juice of half a lemon, and a teaspoon of lemon zest was too much. I would keep the zest amount but add less juice.
I will add twice as much spinach as is called for. The spinach is such a key element in the whole package.
15 minutes was plenty of cook time!
Don’t be too shy with the salt. It needs it to balance the lemon.
It was really unique experience for me to cool the spaghetti in the sauce, and the spaghetti was delicious!!!
This was an easy delicious godsend, thank you!! Definitely on the list of weekly-regulars rom now on! I added some vegan chick’n and peas for protein :)
I am the kind that never knows what to say in reviews, so I typically avoid them altogether, but I must say that this recipe really impressed me. I was a bit skeptical at first because I wasn’t a fan of the smell while it was cooking, but it came out great!!! The pasta cooks perfectly; it’s creamy and the flavors combined harmoniously. Thank you for sharing such a great recipe!
This is one of the best meals I’ve ever made! I loved the freshness of the lemon! So easy, so yummy – definitely going in my rotation!
This was SO good! I was skeptical about cooking the pasta in the sauce but it’s amazing that way, it infuses the pasta with flavor. I also added toasted pine nuts. Thanks for the recipe!
This recipe is delicious and so easy to make! After a long day at work, nothing like a one-pot recipe. I even made this dish with whole wheat pasta and it was still great. One thing I modified, I added lemon juice from another 1/2 of a lemon (so juice from 1 lemon, instead of a half) to add some zing. It wasn’t overpowering, just right, It’s all preference though.
I will be adding this into my recipe rotation. Thank you!
Recipe is delicious and so easy to make! When you need to cook after a long day at work, nothing like a one-pot recipe! I made this will whole wheat pasta, and it was awesome. I will say, after taste-testing the recipe as is, I added lemon juice from another half of a lemon. Think it’s just preference.
This is going in my rotation of recipes!
Really yummy, thank you.