This lemon broccoli spaghetti brings bright, zesty, and herby flavors to a slightly creamy sauce, all wrapped around some spaghetti!
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When I think of romantic meals, I think of spaghetti. Easy enough that it’s calming to cook and luxurious enough to prolong the experience. Pairs well with wine. Bright, zesty punches of lemon. Tender chunks of broccoli. Fun with other people and fun alone. Delicate yet powerful flavors from lemon juice and zest, rosemary, chili flakes, dijon mustard, and miso and nutritional yeast, which I like adding to vegan pastas for the umami that cheese usually imparts. Whether you’re lady and the tramping or eating dinner alone, lemon broccoli spaghetti is usually a good idea.
How to Make Lemon Broccoli Spaghetti
Cook spaghetti al dente.
I’ll usually start checking 2 minutes before the timing listened on the packaging. Don’t forget to save your pasta water!
Zest and juice a lemon.
You’ll add the zest in with the shallots, garlic, and red chili flakes. The lemon juice will go in after the miso in order to help break it down.
Secure the flavors.
Some red pepper flakes, nutmeg, black pepper, turmeric, dijon mustard, miso, and nutritional yeast (for the umami)!
Pick your veggies.
I used broccoli and kale but have also tried this with mushrooms and zucchini. So good no matter what you pick, so use whatever is in season. I love broccoli in the winter and spring.
Use plant-based milk to make it creamy.
I’ve tried this with both a thinner milk and thicker milk and both were good, but thicker will be creamier if that’s the vibe you’re going for.
Lemon Broccoli Spaghetti
Ingredients
- 8 oz. spaghetti of choice
- 2 tbsp extra virgin olive oil
- 1 shallot, thinly sliced
- 4 garlic cloves, minced
- ½ tsp red pepper flakes
- 3 tbsp lemon juice
- 1 tbsp lemon zest from ~ 1 medium lemon
- ½ tbsp dijon mustard
- 1 tbsp white miso sub nutritional yeast
- 1 head of broccoli, cut into medium florets
- 2 tbsp nutritional yeast
- 1 tbsp dried rosemary
- ½ tsp black pepper
- ¼ tsp nutmeg
- pinch of turmeric
- 1 tbsp arrowroot starch sub tapioca starch or cornstarch
- ½ cup unsweetened plant-based milk
- handful of kale (optional)
- walnuts for toppig
Instructions
- Cook spaghetti in salted water to package instructions. When they're done, make sure to reserve ½ cup of pasta water.
- Add oil to a pan over medium heat. Add shallots and garlic. Saute until the garlic just beginis to turn golden. Add red pepper flakes and lemon zest. Stir for another minute or so.
- Add black pepper, nutmeg, turmeric, mustard, miso, and lemon juice. Cook until mustard and miso are broken up and combined with the rest of it. Add water to deglaze the pan if necessary.
- Add broccoli, nutritional yeast, and dried rosemary.
- Let broccoli soften and cook a little before adding milk. Let milk come to a simmer before adding arrowroot starch, salt to taste, and the handful of kale.
- Add reserved pasta water and then the spaghetti. Combine well for 2-3 min.
- Top with more red chili flakes, crushed walnuts, and more dried or fresh herbs!
For more creamy plant-based pastas, check out…
That’s what matters! Glad you enjoyed it!
I made this last night. Does not look at pretty as yours but it was tasty.
thanks for catching that! you’ll need one head of broccoli – doesn’t matter too much what size it is!
hey! this looks divine, how much broccoli is it? i don’t see any measurement on the ingredients list: only in the instructions, cant wait to make!