Rice Free Vegan Garlic Noodles with Lemon Zest
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Learn more →Ingredients
4 servings
- 12 oz dry spaghetti
See allKroger Spaghetti, 12 oz
De Cecco Organic Spaghetti - 12 Oz
Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
Skinner Spaghetti, Bronze Cut 12 oz
BIONATURE SOURDOUGH SPAGHETTI 12oz - 1 tbsp kosher salt
- 4 tbsp vegan butter
- 2 tbsp olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 3 tbsp nutritional yeast
- 1 tbsp tamari
- 1 lemon, zested (about 1 tsp zest) juice and juiced (about 2 tbsp juice)
- ½ cup fresh parsley, roughly chopped
- salt and pepper, to taste
For serving
- vegan parmesan, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add the kosher salt, then cook the spaghetti according to package directions until al dente, tender with a slight resistance at the center. Before draining, reserve 1 cup of pasta cooking water. Drain the spaghetti in a colander.
- 2
While the pasta cooks, melt the vegan butter with the olive oil in a 12-inch skillet over medium-low heat. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 4–5 minutes. Watch closely — the garlic can go from golden to burnt quickly.
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