Description
A delicious creamy garlic spaghetti dish that is quick to prepare and full of flavor.
Ingredients
Scale
- 12 oz spaghetti
- 4 cloves garlic (minced)
- 2 cups vegetable broth
- 1½ cups soy milk (I use Califia’s organic Soymilk)
- ¼ cup nutritional yeast
- 1 tsp salt
- freshly ground black pepper (a couple of twists, or to taste)
- 1 lemon (juiced)
- fresh parsley (chopped)
Instructions
- Add the spaghetti, garlic, vegetable broth, soy milk, nutritional yeast, salt, and a few grinds of black pepper to a large skillet or sauté pan. Spread out the spaghetti so you avoid it cooking in a clump. Cover and bring to a gentle simmer over medium heat.
- After about 5 minutes, uncover and give the pasta a good stir to separate the noodles. Cover again and cook for another 3 minutes.
- Remove the lid and continue cooking, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed, forming a creamy sauce that coats the noodles.
- Finish with the lemon juice and fresh parsley. Taste and adjust with additional salt and pepper as desired. Serve immediately.
Notes
- This dish is vegan and can be adjusted for different dietary preferences.
- Ensure the spaghetti is not clumped together to cook evenly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg