Vegan One Pot Creamy Lemon Garlic Pasta
by Tori Pintar
I've been sick a lot this summer and like so many I crave something warm and comforting that is also not a hassle. Macaroni and Cheese comes to mind but my favorite from scratch versions take a little more time than my on the mend body is up for and it can sometimes feel a little too heavy. A very simple one pot pasta recipe caught my eye on Food52 and inspired a creamier version that was a little cheesy (courtesy of nutritional yeast). You could easily opt for parmesan in this recipe to up the cheese factor, but I just tend to have cheese on hand a little less these days and cook from my pantry. I folded in spinach for a little nutrient kick to help fight my cold but arugula or baby kale would also work wonderfully. Or for a punch of summer brightness I bet fresh peas or thawed frozen ones would be delicious here too.
Adapted from the Food52
Time: 15 minutes
- 1 1/2 tablespoons olive oil
- 2-3 large cloves of garlic, coarsely chopped
- 1 tablespoon all purpose flour
- 1 cup of almond milk or other non-dairy milk
- 1 cup of Blue Evolution Super Seaweed Penne or Rotini pasta
- Juice of one small lemon
- 1 teaspoon nutritional yeast (optional) or freshly grated parmesan
- A big handful of spinach or other greens
- Heat olive oil in a medium-sized pot over medium heat until hot. Add garlic and cook until fragrant, stirring to prevent browning, for about one minute.
- Add flour and cook for 1-2 minutes while stirring constantly. It will be paste like.
- Slowly pour in the almond milk and whisk to combine. Season with salt and pepper.
- Add the pasta. Cover, reduce heat to low, and cook until almost all the liquid has evaporated and a thicker sauce has formed, about 10-12 minutes.
- Remove lid and add lemon juice and nutritional yeast or parmesan cheese (if using). Taste and adjust seasoning as needed.
- Fold in spinach to wilt and serve immediately.