Lemon One Pot Pasta

Lemon One Pot Pasta Recipes


Cook Time : 15 minutes
Servings : 4
Calories : 216 kcal


Ingredients

•     8 oz spaghetti (not gluten-free)*
•     2.25 cups vegetable broth
•     2 leeks (lower, lighter part only) chopped
•     1 cup chickpeas drained and rinsed
•     juice of one & a half lemons
•     2.5 tbsp nutritional yeast
•     1/2 tbsp garlic powder
•     1/2 tbsp onion powder
•     1 tsp Dijon mustard
•     1/2 cup frozen peas
•     1 large handful spinach

Toppings

    Vegan Parmesan

Directions

1. Add all ingredients except peas and spinach to large saute pan or pot and bring to a boil. I use a saute pan so that the spaghetti fits across the bottom.
2. Turn down heat to medium and cook until pasta is almost done to your liking (about 10 mins), stirring occasionally.
3. Add in peas and spinach and cook for a few minutes until peas are heated through and pasta is at the perfect consistency for you (some people like pasta more al dente than others).
4. Top with my Vegan Parmesan and enjoy!

Recipe Notes

*I have not tried this with gluten-free pasta but one of my readers did. She said that the pasta was too mushy so I do not recommend using gluten-free pasta for this recipe.
Nutrition Facts