{Vegan} Spaghetti with Lemon Cream Sauce + Spinach
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Recipe type: Dinner, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ready in half an hour, this creamy and delicious lemon pasta with spinach and basil is totally comforting and secretly healthy!
Ingredients
  • 6-8 oz spaghetti
  • 2 cups unsweetened almond milk
  • ½ cup vegan cream cheese
  • 3 tbsp slivered almonds
  • 3 tbsp nutritional yeast
  • ¼ tsp black pepper
  • 3 tsp sea salt, divided
  • pinch of lemon zest
  • 2 tbsp olive oil
  • 1 clove garlic, chopped finely
  • 1-2 handfuls baby spinach
  • 2-3 basil leaves, chopped
Instructions
  1. Set a pot of water to boil with 2 tsp salt (or more!) and cook your pasta until al dente.
  2. Drain and reserve ½ cup of the pasta water. Don't rinse.
  3. Meanwhile, combine almond milk, cream cheese, almonds, nutritional yeast, black pepper, remaining salt, and a pinch of lemon zest in a blender and pulse until smooth.
  4. In a large skillet over medium heat, sweat out your garlic with the olive oil (let it sizzle until soft and fragrant over low-ish heat, about 1-2 minutes)
  5. Add in your sauce from the blender and the ½ cup of pasta water. Stir to combine.
  6. Bring the sauce to a simmer and let it bubble for 10-12 minutes, until thickened.
  7. In the last two minutes of cooking, toss your spinach into the sauce and stir.
  8. Toss pasta with sauce and sprinkle with chopped basil for garnish.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-spaghetti-with-lemon-cream-sauce-spinach/