Nutrition Facts
4 servings
4
Vegan Lemon Pasta Recipe
Discover the recipe for vegan lemon pasta. Light and budget-friendly, this original recipe based on Konjac will surely delight you.
Ingredients
1 lemon
1 zucchini
200 Spinach
160 Spaghetti with konjac and oats
30 Pine nut
2 cloves Garlic
½ Chili flakes
Olive oil
Salt
Pepper
Directions
1
Grate the lemon zest and squeeze the lemon.
2
Finely chop the garlic and parsley, and dice the zucchini along with the spinach.
3
Heat a skillet over medium heat and toast the pine nuts until golden. Remove the pine nuts and return the skillet to the heat.
4
Heat 2 tablespoons of olive oil in the pan and add the zucchini, red pepper flakes, and half of the garlic. Cook for 6 to 8 minutes. Remove from the pan and set aside.
5
Cook the pasta according to the instructions on the package.
6
Put the pan back on the heat. Sauté the remaining garlic, half of the parsley, and the lemon zest for 1 minute. Add the plant-based cream and bring to a boil.
7
Gradually incorporate the spinach into the cream until they have wilted.
8
Season the cream sauce with lemon juice, salt, and pepper.
9
Incorporate the zucchini and pasta into the sauce. Then serve.
10
To finish, decorate the plates with the remaining parsley, pine nuts, and optionally a few additional flakes of chili.
Ingredients
Ingredients
1 lemon
1 zucchini
200 Spinach
160 Spaghetti with konjac and oats
30 Pine nut
2 cloves Garlic
½ Chili flakes
Olive oil
Salt
Pepper
Directions
Directions
1
Grate the lemon zest and squeeze the lemon.
2
Finely chop the garlic and parsley, and dice the zucchini along with the spinach.
3
Heat a skillet over medium heat and toast the pine nuts until golden. Remove the pine nuts and return the skillet to the heat.
4
Heat 2 tablespoons of olive oil in the pan and add the zucchini, red pepper flakes, and half of the garlic. Cook for 6 to 8 minutes. Remove from the pan and set aside.
5
Cook the pasta according to the instructions on the package.
6
Put the pan back on the heat. Sauté the remaining garlic, half of the parsley, and the lemon zest for 1 minute. Add the plant-based cream and bring to a boil.
7
Gradually incorporate the spinach into the cream until they have wilted.
8
Season the cream sauce with lemon juice, salt, and pepper.
9
Incorporate the zucchini and pasta into the sauce. Then serve.
10
To finish, decorate the plates with the remaining parsley, pine nuts, and optionally a few additional flakes of chili.
Notes
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EN