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Vegan Garlic Lemon Spring Pasta


  • Author: Jordan Cord
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 6 1x

Description

Studded with radishes and zucchini, this spring pasta is zesty, fresh, and creamy.


Ingredients

Scale
  • 3 Tablespoons olive oil
  • 6 to 8 radishes, chopped
  • sea salt
  • black pepper
  • 1/2 of one yellow onion
  • 4 cloves garlic
  • 1 zucchini, sliced into rounds
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon chili flakes
  • 1/4 cup + 2 Tablespoons lemon juice
  • 1 cup arugula
  • 1/4 cup basil
  • 8 oz. canned coconut milk

Instructions

Prep

  1. Wash radishes and remove the greens. Slice into halves or quarters. (Quarters will cook more quickly.)
  2. Remove ends from zucchini and slice into 1/2" rounds.
  3. Finely chop onion and mince garlic.

Pasta

  1. Bring salted water to a boil and add pasta. Cook 8-10 minutes, until al dente. Drain and set aside.

Cooking

  1. In a large skillet, heat olive oil over medium low. Add radishes, cut side down. Sprinkle with sea salt and pepper. Cook 15-20 minutes until they soften. They should be fork tender.
  2. In the skillet with the radishes, add 2 tablespoons of lemon juice and onion. Saute 3-5 minutes until onion is translucent. Add garlic and zucchini and continue cooking. Add cayenne and chili flakes. Stir every 2-3 minutes until veggies are tender.
  3. Pour in remaining 1/4 cup of lemon juice, coconut milk, basil, and arugula and stir. Cook on medium low for 5 minutes.
  4. Add in pasta and stir to combine. Serve immediately. If desired, top with fresh black pepper and grated parmesan.
  • Category: Main

Nutrition

  • Calories: 153
  • Sugar: 1.9 g
  • Sodium: 17.2 mg
  • Fat: 15 g
  • Saturated Fat: 8.1 g
  • Unsaturated Fat: 6.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 5.1 g
  • Fiber: 0.9 g
  • Protein: 1.7 g
  • Cholesterol: 0 g