Lionheads’ Creamy Lemon Spaghetti

An extremely creamy – but vegan! – pasta dish that will brighten your day.

Serves 2-3. Time: 30 minutes

Vegan, Gluten-Free

• 2 tbsp extra virgin olive oil
• 3 tbsp of vegan, soy-free Earth Balance “butter”
• 1.5 tbsp garlic, finely chopped
• Zest from 3 organic lemons
• 1 tbsp lemon juice
• 1 cup of rice milk (for a creamier option, see Notes below)
• 8 cups of dinosaur kale OR arugula, chopped
• 1.5 lbs of gluten-free spaghetti
• Salt and pepper to taste
• ¾ – 1 cup of nutritional yeast flakes for the vegan option (or
Parmigiano cheese for vegetarian option)

  1. Cook spaghetti and drain. Set aside.
  2. Blanche the kale/arugula. Set aside.
  3. Heat the oil and the butter in a large stainless steel pot, at medium/high heat. Add the garlic and cook until it is a nice golden colour. Add the salt (up to 1 tbsp), lemon zest, lemon juice, and rice milk. Cook for about 2 minutes. Add the kale/arugula and spaghetti. Stir well. Cook for about 3 minutes. Remove from heat. Add nutritional yeast flakes. (You can add more rice milk or water for a thinner consistency.) Stir well.
  4. For the vegetarian option, omit adding the nutritional yeast flakes, and add desired amount of grated Parmigiano cheese.
  5. Season with freshly ground pepper. Bon appetit:)

• As a vegan, nutritional yeast is a staple in the kitchen. Not only does it provide a rich, nutty, cheesy flavour, but it is also a source of B vitamins (thiamine, folate, B-6 and niacin), and some types are fortified with B12, which is usually found in animal products.
• If you would like a creamier texture to the spaghetti, you can use unsweetened almond milk. For an even creamier option, use cashew cream, which can be purchased at most health food stores.