LEMON ONE POT PASTA
This vegan Lemon One Pot Pasta is so easy to make and is ready in about 15 minutes. Leeks, peas, spinach, and chickpeas are added to round out this healthy meal!
A number of my readers asked for more one-pot meals so I want to deliver! My Lentil Quinoa with Asparagus and Peas and Easy Mushroom Risotto have gone over really well so I thought I’d try another one-pot dish for you – enter my Lemon One Pot Pasta.
Lemon One Pot Pasta
This vegan Lemon One Pot Pasta is so easy to make and is ready in about 15 minutes. Leeks, peas, spinach, and chickpeas are added to round out this healthy meal!
Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 216 kcal
Ingredients
8 oz spaghetti (not gluten-free)*
2.25 cups vegetable broth
2 leeks (lower, lighter part only) chopped
1 cup chickpeas drained and rinsed
juice of 1-1.5 lemons (start with one and then add more at the end)
2.5 tbsp nutritional yeast
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tsp Dijon mustard
1/2 cup frozen peas
1 large handful spinach
Toppings
Vegan Parmesan
Instructions
Add all ingredients except peas and spinach to large saute pan or pot and bring to a boil. I use a saute pan so that the spaghetti fits across the bottom.
Turn down heat to medium and cook until pasta is almost done to your liking (about 10 mins), stirring occasionally.
Add in peas and spinach and cook for a few minutes until peas are heated through and pasta is at the perfect consistency for you (some people like pasta more al dente than others).
Top with my Vegan Parmesan and enjoy!
Recipe Notes
*I have not tried this with gluten-free pasta yet but some of my readers have (with different results). One reader said her pasta came out too mushy while another reader tried it with 3 different gluten-free pastas (Barilla, San Remo, and PastaZara) and they all came out perfectly fine.