It’s been years since I made my infamous Lemon Pepper Spaghetti. That used to be a staple for my oldest son when he was younger. The only thing is I used to make it with shrimps. Now that’s not happening ever again so I decided to change it up a little, ok actually a lot. This recipe is nothing like I used to make it except I used lemons, lemon juice and zest and spaghetti. I will definitely be making the original recipe sometime soon, so watch for it. That recipe was my go to quick spaghetti meal but if you want a similar dish with some added protein, this is the perfect pasta dish!
Cook pasta according to instructions on the package. Drain and rinse, then set aside.
In a hot skillet on medium-high add in the oil with shallots, chickpeas, 1 teaspoon each of garlic & onion powder, paprika, thyme & basil. Let the chickpeas cook for 5 minutes.
Add cooked spaghetti with the vegetable stock, mustard and the remaining spices and herbs. Don’t add in the spinach just yet. Let it cook another 5 minutes to merry the flavors and warm the pasta.
I didn’t add it in {because, I forgot}. Now you would add in the fresh spinach mix to wilt it from the heat. Divide into individual portions then serve.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 8 ounces Spaghetti drained and rinsed
- 1 tablespoon Grape Seed Oil
- 1 Shallot minced
- 1 can Chickpeas drained and rinsed
- 1 Lemon zested
- 1 Lemon freshly juiced
- 2½ tablespoons Nutritional Yeast
- ½ tablespoon + 1 teaspoon Garlic Powder
- ½ tablespoon + 1 teaspoon Onion Powder
- 1 cup Vegetable Stock
- 1 teaspoon Dijon Mustard
- ½ teaspoon Paprika
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Basil
- 1 handful Fresh Spinach
Ingredients
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- Cook pasta according to instructions on the package. Drain and rinse, then set aside.
- In a hot skillet on medium-high add in the oil with shallots, chickpeas, 1 teaspoon each of garlic & onion powder, paprika, thyme & basil. Let the chickpeas cook for 5 minutes.
- Add cooked spaghetti with the vegetable stock, mustard and the remaining spices and herbs. Don’t add in the spinach just yet. Let it cook another 5 minutes to merry the flavors and warm the pasta. Add in the fresh spinach mix to wilt it from the heat. Divide into individual portions then serve.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
