Wednesday, 31 July 2019

What We Ate Wednesday--Lemon Spaghetti

Hello lovelies! This recipe came about because we had a leftover lemon that needed be used up.

A lonely leftover lemon.

I looked at the luscious lonely leftover lemon and thought, "What can we do with you, little guy?"

Then I stopped alliterating.

I thought about the fact that we used to love Lemon Chicken and considered making a lemon sauce to drizzle over chickpeas. Because when you think about the meat you like to eat, what is it that *really* tastes good? Is it the meat? No. it is the sauce. The sauce is what is so good. So put that sauce on something else and save someone's life.

I was out of rice and potatoes, so i thought we could do some sort of lemon pasta. I started googling and stumbled up this: LEMON SPAGHETTI WITH SPINACH  from Vegan Heaven. I had kale in my fridge (I tend to always substitute kale for spinach anyway) and we had everything else. I thought I would add some sun dried tomatoes for a contrast in colour and a pop of flavour, but other than that I stuck to the recipe.

I also really liked that this was a one pot meal. It does cook really quickly especially if you kale is ready to go. We've had this twice...both after a long day at work and it was quick and easy.

It also is the perfect time to use those small tins coconut milk that are 4 for £1 at B&M Bargains.

Also, this works great with GF spaghetti too.

Lemon Spaghetti
1 onion, diced
3-4 cloves garlic, crushed
2.5 cups vegetable stock
1 cup coconut milk (one of those little tins in perfect)
juice of one fresh lemon
zest of one lemon (zest before you juice )
half a packet (GF) spaghetti (250g) 
salt and pepper and red pepper flakes to taste
3-4 cups kale or spinach, destemmed and torn into bite sized pieces 
sun dried tomatoes (optional, but good)
1 tsp starch like tapioca or cornflour mixed with 1 TB cold water (optional for a thicker sauce)

1. Cook your onion in a splash of water until softened. Add your garlic and cook for a minute more.
2. Add your lemon juice, coconut milk and veggie stock and bring to a low boil. Break your spaghetti in half and add it to the pot and keep stirring every minute or so to make sure it is all submerged.
3. Reduce heat a little, keep stirring pasta so it doesn't clump together. It may take longer than normal for pasta to cook.
4. When pasta is al dente, add the kale or spinach and optional starchy slurry to thicken sauce. Keep stirring until pasta is cooked all the way through and greens are softened then add the lemon zest and optional sun dried tomatoes and add salt, pepper and chilli flakes to taste.

That's it. One pot...about 20 minutes...lemony slurpy pasta goodness.

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