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Creamy Lemon & Dill Spaghetti
Looking for great vegan spaghetti recipes?
When it comes to the best vegan cook books and the best best vegetarian cook books, we are so happy to say that a lot of you would suggest the BOSH! books.
If you have our veggie cook books or follow our recipe videos you will see that we create a LOT of veggie pasta recipes.
We teamed up with the lovely Kate from Animal Equality to make a few scrumptious dishes last week - this is one of them.
It's a such a simple vegan recipe, but still super delicious and packed full of flavour. If you want a dinner that’s quick, easy, rich & flavourful, this creamy lemon & dill pasta could be exactly what you’re after.
Ingredients
- Cooked Spaghetti (enough for 4 people)
- 1.5 cups cashews (soaked)
- 1.5 tbsp lemon juice
- 1/2 tbsp lemon zest
- 2 garlic cloves
- 1 tsp garlic powder
- 2 tsp salt
- 1/3 cup nutritional yeast
- 1 cup almond milk (or the nut milk you prefer)
- 2 tbsp olive oil
- 1/2 cup water
- Small handful Dill
To serve
- Steamed sprouting broccoli & asparagus
Method
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1.
Put all the sauce ingredients in a blender & whizz them all up into a creamy sauce.
-
2.
Pour the sauce over cooked Spaghetti (make sure the spaghetti is freshly cooked, wet & piping hot) & stir it in.
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3.
Throw the dill into the pan & stir it in.
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4.
Serve immediately with steamed greens. BOSH!
