An extremely creamy – but vegan! – pasta dish that will brighten your day.
Serves 2-3. Time: 30 minutes
• 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)
- Cook spaghetti and drain. Set aside.
- Blanche the kale/arugula. Set aside.
- 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.
- For the vegetarian option, omit adding the nutritional yeast flakes, and add desired amount of grated Parmigiano cheese.
- 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.