Lemon-Garlic Tagliatelle with Spinach and Vegan Parmesan Recipe

Lemon-Garlic Tagliatelle with Spinach and Vegan Parmesan Recipe

Lemon-Garlic Tagliatelle with Spinach and Vegan Parmesan Recipe

An easy vegan pasta recipe idea, Lemon-Garlic Tagliatelle with Spinach and Vegan Parmesan is a simple plant-based pasta made with wide ribbons of tagliatelle, fresh baby spinach, olive oil, garlic, lemon and a light sprinkle of dairy-free Parmesan. The sauce is glossy and minimal, letting the golden pasta and bright green spinach stay visible in the bowl.

Servings: 3 to 4 | Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients

For the Pasta

• 8 oz. (225 g.) dried tagliatelle or fettuccine

• 2 tbsp. (30 ml.) extra-virgin olive oil

• 3 garlic cloves, thinly sliced or minced

• ¼ tsp. crushed red pepper flakes, optional

• 5 oz. (140 g.) baby spinach

• ½ tsp. fine sea salt, plus more for the pasta water

• Freshly ground black pepper, to taste

• 1 tbsp. (15 ml.) fresh lemon juice

• 1 tsp. finely grated lemon zest

• ¼ cup (60 ml.) reserved pasta water, plus more as needed

For Serving

• 3 tbsp. (15 g.) vegan Parmesan or thinly sliced/ground almonds

• Extra baby spinach leaves

• Extra freshly ground black pepper

• 1 tsp. (5 ml.) extra-virgin olive oil, optional

Directions

1. Bring a large pot of well-salted water to a boil. Add the tagliatelle and cook until al dente according to the package directions.

2. Before draining, reserve ½ cup (120 ml.) of the pasta water. Drain the pasta.

3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.

4. Add the garlic and crushed red pepper flakes, if using. Cook for 1 to 2 minutes, stirring often, until the garlic is fragrant and just starting to turn golden. Do not let it darken.

5. Add the baby spinach to the skillet and toss for 30 to 60 seconds, just until some leaves begin to wilt while others stay bright and whole.

6. Add the drained tagliatelle, salt, black pepper, lemon juice, lemon zest and ¼ cup (60 ml.) reserved pasta water.

7. Toss gently with tongs until the pasta is glossy and lightly coated. Add another splash of pasta water if needed to loosen the noodles.

8. Taste and adjust with more salt, black pepper or lemon juice, if needed.

9. Transfer the pasta to bowls. Finish with vegan Parmesan, extra spinach leaves, black pepper and a small drizzle of olive oil, if using.

Make It Yours

• For a heartier version, add 1 cup (165 g.) chickpeas, 8 oz. (227 g.) sautéed mushrooms or 8 oz. (227 g.) baked tofu.

• For more vegetables, add peas, asparagus tips or zucchini ribbons during the last minute of cooking.

• For a creamier finish, stir in 2 tbsp. (30 g.) plain unsweetened plant-based yogurt or cashew cream with the pasta water.

• For more lemon flavor, add extra zest right before serving.

• If you want a nut-free Parmesan-style topping, use store-bought vegan Parmesan or a sprinkle of nutritional yeast instead of almond Parmesan.

Kitchen Notes

• Wide pasta works best for this recipe because it catches the olive oil, garlic and lemon while still keeping the dish light.

• Add the spinach near the end so the leaves stay green and visible. Overcooking the spinach will make it dark and soft, which changes the look of the bowl.

• Reserved pasta water helps the olive oil cling to the noodles. Add it gradually so the pasta stays glossy rather than watery.

Pairs Well With

Serve this tagliatelle with roasted tomatoes, garlic mushrooms, white bean salad, cucumber tomato salad, blistered green beans, roasted asparagus, tomato soup or a simple fruit plate.