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.
Paula
Simple and delicious! Thank u x
Adelle Heinz
New favorite!
Ashley Ritchie
My mother in law sent me this recipe and it was AMAZING!! It had so much flavor and was simple and fast to make, works perfect for our busy schedules. Even our 19m old daughter wanted seconds! Thanks for a great recipe!!
Dhvani
Loved the recipe! I added a little extra red pepper flakes for a kick. This will definitely be something we cook weekly.
Bonnie
Awesome. This was amazing. I wasn’t sure about the coconut milk. Ends up creamy and no overpowering coconut taste. I used a pound of whole wheat pasta and increased everything else. It cooked up like magic. It’s going on rotation! Absolutely delicious! Thanks!
Kim
Turned out awesome! Very creamy and full of flavor. It’s a great recipe as is but I live with carnivores so I added shrimp and scallops. It was a hit and a keeper!
Val
Everyone loved it!!!! It’s all gone!
Shai’ma
I just made two versions: one with spaghetti noodles one with fusilli corn pasta for my friend who can’t eat wheat. They were both delicious.
Kim
I am gluten free and used Barilla gluten free fettuccine pasta and it was awesome!
Erin
My husband and I are newly vegan and I made his tonight! It was a hit considering my husband is a chef! Thank you so much! Next time I will be adding sun dried tomatoes for that extra flavor.
Delish!
Carmel Casas
This was so good! I added mushrooms, however, next time I am going to add Shrimp or Chicken.
Sheri Rat
Added chicken Brest and sun dried tomori tomatoes. Delish
Dani
I am OBSESSED with this recipe. Amazing in every way. Easy to make. Delicious to eat. It doesn’t get any better than this. I’m gluten free and I swear it is even better with rice noodle spaghetti!! Thank you so much for sharing!!!!
Jackie
This is a delicious and so very easy to make!
Lindsey
Very good! Easy to swap out gluten free noodles too.
Miranda
Just made this tonight for me and my carnivore husband and we both loved it! It was so creamy and delicious over broccoli!