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.
Taylor
Omg! I can’t get over how amazing these noodles were. I would have never thought to cook spaghetti like this. The flavour is phenomenal! My boyfriend kept mentioning how it reminded him of our favourite dish from The Cheesecake Factory. One of your new favourite dishes, thank you!!
Taylor
Hehe.. our* favourite dish!!
Lisa
Made this just now. It was so good! I love that it does not have a ton of ingredients and is truly a one-pot meal! Inexpensive to make too!
Dale
I absolutely loved this dish. The flavour was delicious. My only issue was that it didn’t really turn creamy. The liquid remained too thin in consistency. Anyone else have this problem? What can I do to thicken it? I would appreciate any suggestions. Thank you.
Lisa
Mine turned creamy.
Tanya
Delicious!! I thought it would have a coconut flavor and happy it didn’t! Next time I’m adding roasted mushrooms, cherry tomatoes, and zucchini. Yum!
Marissa
I LOVE this recipe. So creamy, it tastes like buttered noodles but without using any butter! My boyfriend who’s a super picky eater also likes it. It’s simple to make and tastes great. I paired it with garlic lemon asparagus – yum! Thanks!
Jilly
Excellent recipe! I followed it to the T, until I added a cup of leftover vegan creamy mushroom soup & added more lemon. Yummy! Super easy & quick. Thank you for sharing
Pam
I wonder if spaghetti squash would work.
Sarah
Hoooly deliciousness. I was worried that the coconut flavor would overpower the dish, but nope. It’s deliciously creamy, super flavorful, and filling! I used reduced fat coconut milk because that’s what I had, and it was perfect. So good!
Kadi Dickey
I LOVE this and can’t wait to have my husband eat it too. I just made this for lunch and even used whole wheat rotini instead of spaghetti and it’s delicious 😋 So glad to find a new spin on pasta!
Drazena
I made this and it was really delicious.Thank you
Diane
Quick, easy and delicious! This is a keeper ! Made it tonight with fresh rainbow chard from the garden!
Natalie
This was SO delicious!! My family ate the whole pot. We used linguini by accident and subbed pesto because we didn’t have garlic and it still came out great. We will definitely be making this again!
Jane
This is hands down one of the best pasta recipes I have ever made. I have always turned my nose up at coconut milk vegan alfredo recipes over the years but now I wonder what I’ve been missing!! I made this with no added oil and no onion, just cooked the garlic in a little water. I also subbed water for half the can of coconut milk (I only had half a can leftover from another recipe) but it is SO rich and SO creamy even with only half. Thanks a ton!
chaibiscuits
Thanks for the awesome recipe! I used lite coconut milk and it was plenty creamy. Added peas and served with asparagus. So good!
PamC
Delicious! No need for oil and next time I’ll use oat milk instead of coconut milk. I might have this every day for the rest of my life. So good!
Katerina
Delicious! I skipped the onion and olive oil and it still came out so tasty! The coconut milk does give such a deep flavor.