Gremolata Spaghetti

Super simple
Super simple
Super simple
Super simple
0:15 m

Incredible fresh herb flavours blend perfectly with a citrusy kick in this beautiful gremolata pasta. Even better, this plant-based recipe is an absolute doddle to make, and a guaranteed crowd pleaser.

Start cooking ➞




For the gremolata

<item-todo-done>60g flat leaf parsley<item-todo-done><item-todo-done>2 cloves garlic<item-todo-done><item-todo-done>1 large unwaxed lemon<item-todo-done><item-todo-done>100ml extra virgin olive oil<item-todo-done><item-todo-done> salt, pepper & chilli flakes to taste<item-todo-done>

To serve

<item-todo-done>250g spaghetti<item-todo-done><item-todo-done> handful of hazelnuts crushed<item-todo-done><item-todo-done> parsley leaves to garnish<item-todo-done><item-todo-done> lemon zest to garnish<item-todo-done><item-todo-done> pinch of chilli flakes<item-todo-done><item-todo-done> Handful of Nooch<item-todo-done><item-todo-done> Black pepper<item-todo-done>

Before you start

Grater | Big pan

Prepare the pasta

  • Bring a big pan of water to the boil, throw in a big pinch of salt, add the pasta and cook according to packet instructions (approx 9 minutes)

Make the gremolata

  • Roughly rip the parsley leaves off the stems, finely chop the leaves (reserving a few whole for garnish) and add to a bowl
  • Peel the garlic and grate with the fine side of a box grater
  • Zest the lemon
  • Halve the lemon and squeeze the juice over the parsley leaves
  • Add the garlic, lemon zest and olive oil to the bowl and stir to combine, adding more olive oil as needed to achieve a pesto-like consistency
  • Taste and season to perfection with salt, pepper and a little chilli


Finish the dish

  • Ladle a little pasta water into the gremolata mixing bowl and stir to combine
  • Drain the pasta, pour the pasta back in the pan, pour over the gremolata, stir to cover (adding more pasta water as needed to achieve a pesto-like consistency) and coat well
  • Transfer to serving bowls and garnish with the reserved parsley leaves, crushed hazelnuts, some more lemon zest and chilli flakes, a good crack of black pepper and serve immediately
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