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
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.