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.
Kat
This was DELICIOUS! I was skeptical about the coconut milk (even though I love it)… just wasn’t sure how it would pair with all of the other flavours in this dish. But WOW. This was unreal.. my husband, baby (9months) and I devoured it (saving a tiny bit for leftovers haha). Saving this recipe and it will become a regular!
Cheryl Knight
This was delicious! I got way too many lemons in my recent produce purchase and made this after searching for WFPB lemon recipes. So glad I tried it and will make it again!
Leina
My first recipe eating healthy and I’m in love! I swear this gourmet restaurant that I go to nearby uses this recipe lol, it tastes the same! My daughter added shrimp to hers and is hooked. Thank you for sharing such a yummy and easy recipe!
Connie
So so so good! Used a chunk of frozen spinach, worked out great.
Robin York
Very tasty, Thanks. I used Swiss chard rather than spinach since I have some growing just now. Very pretty dish.
Lonna
I made this and it was really great. I thought I had coconut milk in my pantry, but I didn’t. I just used almond milk and it was fine. I did a little bit more lemon juice
Kim
Quick and delicious!! A perfect way to use fresh picked lemons.
Trish Thompson
OMG…making this right now and its easy and delish!!! Reminds me of the days when I could eat fettuchine alfredo.
Penny
Absolutely delicious dish. Made this using pasta shells instead of spaghetti, worked really well. Although my husband is a carnivore he eats a lot of my food (veggy/vegan), enjoyed it so much asked me to make it again two days later – a sure sign of a frantically yummy recipe.
Thanks a mill.
Katelyn
My husband hates spaghetti, but this had a lot of the flavors we typically like. It was a big hit! We both loved it, and really appreciated the fact that it was vegan. Thanks so much for sharing this recipe, it’ll be a staple for us!
Christine Schmitt
LOVE, LOVE, LOVE this recipe!!! So easy and also just LOVE the flavors, This is my favorite recipe!
Thank you so much for sharing it!
Joanne
I normally don’t leave comments but this was so easy and turned out so good that I just wanted to thank you for this post. It’s my first time visiting your site…can’t wait to try some of your other recipes.
Katharine
Delicious recipe, thank you! I added sliced leeks, borlotti beans and butter beans for some extra flavour and texture. I’ll be making this regularly from now on. Already planning a summer version, with spaghetti cooked in stock and white wine, and some fresh cherry tomatoes added!
Cyn
Delicious recipe!!
Do you know if anyone has made this with rice noodles?
Chrissy
I almost chickened out on using the coconut milk out of fear it would taste like coconut but i’m so glad I followed the recipe. It smelled a bit like coconut but only slightly and the taste was really not there. it just contributed to a creamier, delectable sauce! We really enjoyed this and will continue to make as a regular dish! The only thing that I wish was more specific on the recipe was that instead of “half a lemon” it said how much fresh lemon juice and for the measured amount of onion instead of “1 onion” since onions can vary in size significantly and lemons don’t always squeeze out the same amount of juice. Specific measurements would give you a better idea.in my opinion but it was still amazing. I wound up using the juice of a whole lemon and added some garlic powder as well. bravo! and thank you for introducing me to coconut milk in savory dishes! i’m a true fan now!