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Mains, Pastas and Noodles, Recipes  /  February 15, 2023

Herby Lemon Broccoli Spaghetti

This lemon broccoli spaghetti brings bright, zesty, and herby flavors to a slightly creamy sauce, all wrapped around some spaghetti!

Jump to Recipe

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

This lemon broccoli spaghetti brings bright, zesty, and herby flavors to a slightly creamy sauce, all wrapped around some spaghetti!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 28 mins
Course Lunch, Main Course
Cuisine Italian
Servings 3

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!
Keyword pasta, vegan pasta

For more creamy plant-based pastas, check out…

Miso Mushroom Kimchi Pasta

Creamy Masala Pasta

Tags

  • pasta

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4 comments

  • Anisha Chandra
    March 12, 2023

    That’s what matters! Glad you enjoyed it!

  • shananygans
    March 12, 2023

    I made this last night. Does not look at pretty as yours but it was tasty.

  • Anisha Chandra
    March 7, 2023

    thanks for catching that! you’ll need one head of broccoli – doesn’t matter too much what size it is!

  • summer
    March 7, 2023

    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!

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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