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