Today’s Tasty Tuesday feature is this Lemon Garlic Pasta Sauce tossed with angel hair pasta, mushrooms, broccoli, spinach, fresh herbs and plenty of garlic for rich flavor without needing oil or heavy ingredients.
The lemon keeps everything vibrant, while the nutritional yeast adds a savory, almost creamy finish that clings beautifully to the noodles.
Lemon Garlic Pasta Sauce
Ingredients:
- 1 pound whole grain or gluten-free angel hair pasta
- 8 oz. mushrooms, sliced
- 1 large crown broccoli, cut into florets
- 2 large handfuls fresh spinach
- 1 cup water
- Juice of 1/2 lemon or more to taste
- 4–6 garlic cloves, minced
- 1/3 cup nutritional yeast
- 1 tablespoon cornstarch or potato starch
- 1 tablespoon cold water
- Salt and black pepper, to taste
- Crushed red pepper flakes, to taste
- Fresh parsley, chopped
- Fresh chives, chopped
Instructions:
- Cook the angel hair pasta according to package directions. Drain, rinse and set aside.
- Add the broccoli to a large skillet with about 1/2 cup water. Cover and steam over medium heat until bright green and tender, adding more water as needed. Remove and set aside.
- Add the mushrooms to the skillet and sauté until softened and lightly browned, adding a splash of water if needed. Remove and set aside.
- Add the garlic with about 1/4 cup water and cook on low heat for about 5 minutes until softened, adding additional water if needed. Do not brown.
- Add the 1 cup water, lemon juice and nutritional yeast. Stir and simmer for a few minutes.
- If you’d like the sauce thicker and more clingy to the noodles, mix the cornstarch or potato starch with 1 tablespoon cold water until completely dissolved (this is called a “slurry”). Lower heat. Stir “slurry” into the sauce and cook another 1–2 minutes until slightly thickened. This happens fast.
- Add the cooked pasta to the sauce and toss well. Return the mushrooms and broccoli to the pan and stir gently. Fold in the spinach until wilted.
- Season with salt, black pepper and crushed red pepper flakes.
Bright, savory and incredibly satisfying.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
