fbpx

Creamy Lemon Broccoli Spaghetti

Ingredients

About this Recipe

4 oz. spaghetti of choice (~ 2 servings) 

2 tbsp Joe’s SuperFuzed Roasted Garlic Herb Oil  

3 garlic cloves, minced  

½ tsp red pepper flakes + (1/4 tsp for topping) 

2 tbsp lemon juice  

Zest of 1 lemon (~1 tbsp)  

½ tbsp dijon mustard  

½ tbsp white miso (sub nutritional yeast) 

1 ½ tbsp nutritional yeast  

½  tsp black pepper 

¼ tsp nutmeg  

Pinch of turmeric  

1 tbsp arrowroot starch (or cornstarch) 

½ cup thin unsweetened non-dairy milk (i.e. almond milk) 

Handful of kale 

½ cup reserved pasta water  

Crushed walnuts to top (optional)

Think creamy, comforting, and most of all, HERBY. I used Joe’s SuperFuzed Roasted Garlic Herb Oil to finish this pasta off and I swear I could rub this oil on my fingers and relish the pleasant fresh smell all day. Unfortunately I don’t have all day to do that, but that’s ok because this pasta is done in under 30 minutes. Shared by SuperFuzed fan @upbeetanisha.

Directions

Cook spaghetti in salted water to package instructions.  Add oil to a pan over medium heat. Add garlic, red pepper flakes, lemon zest. Saute for 2 minutes.   Add black pepper, nutmeg, turmeric, mustard, miso, and lemon juice. Cook until mustard and miso are broken up and combined with the rest of it.  Add broccoli and nutritional yeast. Let broccoli soften and cook a little before adding milk.   Let milk come to a simmer before adding arrowroot starch, salt to taste, and the handful of kale.   Drain spaghetti but reserve 1/2 cup of the water.  Add spaghetti to the pan and pour reserved water over the spaghetti. Combine well for 2-3 min.  Top with crushed walnuts and more herb oil!

About this Recipe

Think creamy, comforting, and most of all, HERBY. I used Joe’s SuperFuzed Roasted Garlic Herb Oil to finish this pasta off and I swear I could rub this oil on my fingers and relish the pleasant fresh smell all day. Unfortunately I don’t have all day to do that, but that’s ok because this pasta is done in under 30 minutes.  Shared by SuperFuzed fan @upbeetanisha. 

Ingredients

4 oz. spaghetti of choice (~ 2 servings) 

2 tbsp Joe’s SuperFuzed Roasted Garlic Herb Oil  

3 garlic cloves, minced  

½ tsp red pepper flakes + (1/4 tsp for topping) 

2 tbsp lemon juice  

Zest of 1 lemon (~1 tbsp)  

½ tbsp dijon mustard  

½ tbsp white miso (sub nutritional yeast) 

1 ½ tbsp nutritional yeast  

½  tsp black pepper 

¼ tsp nutmeg  

Pinch of turmeric  

1 tbsp arrowroot starch (or cornstarch) 

½ cup thin unsweetened non-dairy milk (i.e. almond milk) 

Handful of kale 

½ cup reserved pasta water  

Crushed walnuts to top (optional)

Directions

Cook spaghetti in salted water to package instructions.  Add oil to a pan over medium heat. Add garlic, red pepper flakes, lemon zest. Saute for 2 minutes.   Add black pepper, nutmeg, turmeric, mustard, miso, and lemon juice. Cook until mustard and miso are broken up and combined with the rest of it.  Add broccoli and nutritional yeast. Let broccoli soften and cook a little before adding milk.   Let milk come to a simmer before adding arrowroot starch, salt to taste, and the handful of kale.   Drain spaghetti but reserve 1/2 cup of the water.  Add spaghetti to the pan and pour reserved water over the spaghetti. Combine well for 2-3 min.  Top with crushed walnuts and more herb oil!