Lemon broccoli spaghetti

vegan lemon broccoli spaghetti! Easy enough that it’s calming to cook and luxurious enough to feel like prolonging the experience. Bright, zesty punches of lemon, tender pieces of broccoli, and delicate herby flavors from lemon juice and zest, rosemary, chili flakes, dijon mustard, miso, and nutritional yeast.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook spaghetti al dente to package. Make sure to reserve ½ cup of pasta water!

Step 2

2. Add oil to a pan over medium heat. Add shallots and garlic. Saute until the garlic just begins to turn golden. Add red pepper flakes and lemon zest. Stir for another minute or so.

Step 3

3. Add black pepper, nutmeg, turmeric, mustard, miso, and lemon juice. Cook until mustard and miso are broken up and combined with the rest of it. Add water to deglaze the pan if necessary.

Step 4

4. Add broccoli, nutritional yeast, and dried rosemary.

Step 5

5. Let broccoli soften before adding milk. Let milk come to a simmer before adding arrowroot starch to thicken the sauce, salt to taste, and the handful of kale.

Step 6

6. Add reserved pasta water and then the spaghetti.

Step 7

7. Top with more red chili flakes, crushed walnuts, and more dried or fresh herbs.