Peel two strips of the lemons peel and finely julienne. Set aside.
Bring a pot of water to the boil, add salt and then cook the spaghetti until al dente (in my experience that means cook the pasta 2-3 minutes less than what the packaging says).
While the pasta is cooking, add the olive oil, garlic and zest of the rest of the lemon into a saucepan and fry the garlic for about 30 seconds. Then add the soy milk.
Let the sauce heat up until small bubbles can be seen. Then add the nutritional yeast and about 2 tbsp of pasta water.
Just before the pasta is done, add the lemon juiceof 1/2 lemon, parsley, black pepper and salt and stir.
Now drain the pasta and add it into the sauce. Make sure it's evenly coated. Enjoy!
Keyword lemon, pasta
Nutrition Facts
Pasta al Limone
Amount Per Serving (230 g)
Calories 573Calories from Fat 89
% Daily Value*
Fat 9.9g15%
Saturated Fat 1.5g9%
Trans Fat 0.01g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 5.4g
Cholesterol 0mg0%
Sodium 123mg5%
Potassium 405mg12%
Carbohydrates 98.4g33%
Fiber 6.2g26%
Sugar 4.1g5%
Protein 22g44%
Vitamin A 315IU6%
Vitamin C 11.7mg14%
Calcium 129mg13%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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