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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Spinach pasta with a lemon garlic cream sauce baked! Delicious and a treat for vegans! You don't miss the cheese. Ingredients:
1 lb spinach spaghetti |
1 small lemon |
3 garlic cloves |
4 tablespoons vegan butter |
2 teaspoons all purpose greek seasoning |
2 cups vegan sour cream |
2 tablespoons olive oil |
kosher salt |
3 shallots |
3 tablespoons vegan parmesan cheese (optional) |
6 sprigs fresh thyme |
chopped flat leaf parsley (to garnish) |
1/2 cup of additional lemon juice |
Directions:
1. Preheat the oven to 375 degrees. Cook spaghetti until al dente. Drain, rinse with cold water, and set aside.
2. Zest one lemon, set aside.
3. In a skillet, melt the butter over low heat. Add an equal amount of olive oil. While the butter and oil are heating, peel the garlic and shallot.
4. Mince the garlic finely and the shallots course. Once butter is melted, add garlic and shallots. Add greek seasoning. Next, cut your lemon (that you zested) in half and add the juice to the pan. Turn off heat.
5. Add 2 cups of vegan sour cream and thyme to pan, mix slowly. Next, add lemon zest. Add kosher salt to taste.You can add vegan Parmesan if you'd like.
6. Put pasta in a baking dish and pour sour cream mixture over the top. Stir.
7. Cover with lid or foil and bake for 15 minutes. Remove lid and bake for another 10 minutes. Remove from oven.
8. Pour additional lemon juice on top for extra zing. Add chopped flat leaf pasta for garnish and serve!
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