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
- Lemon Orzo
- 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.
Kathryn Morgan Abercrombie-Rodnick
Just made this and it’s a KEEPER!! Also added asparagus. We are planning this for Christmas Day!
Alicia
Cashew cream is also a great alternative to coconut milk
Kim
Do you cook it on high for the 15-18 mins?
Nicole
This is the first time I’ve ever rated a recipe, because my entire family of five (3 picky eaters aged 4, 4, and 7) LOVED this pasta! My kids are always very adamant about having their pasta completely plain, and they all had second servings of this pasta and went on about how they loved it. This recipe will be added to our regular rotation and I’m thrilled to have something new!
Melissa
This recipe is my absolute favorite vegan recipe I’ve prepared to date. I will prepare this for my non-vegan family and they’ll never know. Perfection!
Tesia Beam
I’m allergic to coconut. Do you think I could pull it off with some kind of substitute.
Sina
Hi Tesia,
You could try to substitute it with soy or oat cream if you want. I haven’t tried it yet but it got kind of the same consistency as full fat coconut milk. So I think this could work pretty well.
Let me know if you give it a try. :-)
Beth
Can I use the coconut milk from carton? I don’t want the full fat in the canned milk.
Sina
Hi Beth,
You mean coconut milk in a carton like almond milk? Unfortunately this is not gonna work well as you won’t get a creamy sauce using this kind of coconut milk. It’s more like thin milk. However, could use light canned coconut milk instead. It won’t be as creamy as the original recipe, but you could definitely give it a try.
Hope that helps. :-)
Alicia
Or sauté the onions in 2 T plant butter, add 2 T coconut flour and make s roux, add the veggie broth slowly and then the rest for the ingredients as shown. It’ll thicken up and do the job.
Sara
Really easy recipe yet sooo good :) I’m a student living on my own for the first time and this made my tummy and bank account happy !
I only thing I would recommend is seasoning the pasta while it’s cooking in the sauce
Defs gonna make again
Savannah
This was SO good. No, better than that, it was amazing. I know for a fact i’ll be adding this to my regularly made meals haha. Definitely suggest it to anyone thinking of making it.
Dayle
This is my all time favourite soul food thankyou so much 🤗for sharing
Bridget
Really liked this recipe. I messed up and cooked the spaghetti first – everything else I cooked in a pan on the stovetop and combined with the cooked spaghetti. I’m terrible at cooking and my boyfriend complimented me on how good it tasted :)
Parie
We loved this! I added some sauteed zucchini, carrots, kale, & broccoli instead of the spinach and it was really good. Thanks for the great recipe!
SRP
I made it this morning and it turned out so good. I think I used a pretty big lemon, so it came out a bit extra lemony but it will still great! I added some parmesan cheese at the end. Thanks for the recipe. I’ll have to try your other recipes too!
Zeyda
So easy! I added kale instead of spinach and it was great!
Kim
Your recipe says ginger, your instructions say garlic, which makes more sense
Sina
Thanks SO much for letting me know, Kim! That was the autocorrection of my recipe plugin. It’s supposed to be garlic not ginger. Haha! Just changed it. :-)
judy
what type of coconut milk do you use in the lemon spaghetti with spinach? Canned? Full fat?
Sina
Hi Judy,
Yes, canned and full fat. :-)