Ingredients
Scale
- 12 oz spaghetti (340 grams), dry
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1½ cups soy milk (Califia's organic soymilk recommended)
- ¼ cup nutritional yeast
- 1 tsp salt
- freshly ground black pepper (to taste)
- 1 lemon, juiced
- fresh parsley, chopped
Instructions
- Combine spaghetti, garlic, vegetable broth, soy milk, nutritional yeast, salt, and black pepper in a large skillet or sauté pan. Spread the spaghetti to prevent clumping.
- Cover and bring to a gentle simmer over medium heat.
- After 5 minutes, uncover and stir the pasta to separate the noodles, then cover and cook for an additional 3 minutes.
- Remove the lid and continue stirring frequently until the pasta is al dente and the liquid has been mostly absorbed, creating a creamy sauce.
- Stir in the lemon juice and fresh parsley. Adjust seasoning with more salt and pepper if needed. Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a richer flavor, use homemade vegetable broth if available.
Feel free to add your favorite vegetables for added nutrition.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg