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–+ servings

Vegan Creamy Lemon Sauce Spaghetti

Cream is replaced by oat milk, which yields an excellent creamy texture; Fresh lemon juice, Lemon zest, and almond butter create a delicious sauce. A tablespoon of preserved lemon takes it to the seventh culinary heaven; season with nutritional yeast, salt, and black pepper, serve with pine nuts, pistachios, or roasted poppy seeds, and sprinkle with chopped chives, freshly ground black/red pepper, and last but not least, vegan parmesan🍋
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Servings: 2
Ingredients Method Notes

Ingredients
 
 

  • 250 gram spaghetti
  • 2-3 Tablespoon olive oil or vegan butter
  • 1 clove garlic, minced
  • 1 cup oat milk coconut milk, or almond milk
  • 1 Tablespoon almond butter
  • lemon zest of one lemon
  • 2-4 Tablespoon fresh lemon juice by taste
  • ½-1 Tablespoon preserved lemon optional, add gradually by taste
  • ½ cup nutritional yeast flakes
  • salt, ground black pepper
For Serving
  • Chopped chives, roasted pine nuts, pistachios or roasted poppy seeds, more lemon zest, freshly ground black/red pepper, vegan parmesan

Method
 

  1. Cook the spaghetti according to the instructions on the package.
  2. Meanwhile, heat olive oil in a large wok or skillet; Add garlic and fry for 2-3 seconds.
  3. Add oat milk and cook over medium-high heat, stirring for about a minute.
  4. Add almond butter and mix well; add lemon zest, gradually add, according to taste, lemon juice and preserved lemon, and mix well until you get a smooth sauce.
  5. Add nutritional yeast, season with salt and pepper, and mix, taste, and adjust seasoning if necessary. Cook for another minute or two while stirring; if necessary, add water until you get the desired consistency.
For Serving
  1. Divide into pasta bowls, and sprinkle with chopped chives, freshly ground black/red pepper, pine nuts, pistachios, roasted poppy seeds, or grated lemon peel. Grate over vegan parmesan.
  2. Accompany the dish with white wine such as sauvignon blanc

Notes

The little hearts in the pictures are actually vegan parmesan which I made in silicone praline molds.

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