Easy Creamy Lemony Spaghetti

This simple dish boasts bold bright flavors. Make sure you add lots of freshly ground black pepper and lemon zest, they truly take this pasta to the next level! Perfect for a lazy weekday lunch or dinner.

Serves 4

1 tbsp olive oil
2 cloves of garlic, crushed
2-3 teaspoons corn starch
4 tbsp nutritional yeast
1 lb of pasta
1 1/4 cups of water
salt, to taste
25.4 oz. plant based unsweetened half-and-half (I used Ripple Foods dairy free unsweetened half and half)
2 cups frozen mixed vegetables
1 cup fresh broccoli (steamed)
2 tsp freshly ground black pepper
1/4 cup sun dried tomatoes (packed in olive oil)
1/2 tbsp lemon juice
1 tbsp lemon zest
Red pepper flakes, as needed

In a large pot, bring water to boil

Meanwhile, in a deep saucepan (deep enough to accommodate a pound of pasta & veggies), sauté garlic in olive oil until the garlic turns pale brown.

To the saucepan, add cornstarch, nutritional yeast, & water & cook while whisking continuously, until the sauce thickens. This takes 2-3 min.

Remove from heat, set aside.

Into the boiling water, stir in pasta & salt & cook until 2 minutes shy of al dente.

Drain the water, reserving 1 cup

Return saucepan to heat, add dairy free half & half/coconut milk, followed by 2 cups of frozen mixed vegetables & the steamed broccoli & bring the saucepan to a gentle heat

Season with salt & lots of ground black pepper & red pepper flakes.

Cover, cook for 2-3 min on medium heat

Uncover the saucepan, add the cooked pasta, sun-dried tomatoes, & toss with tongs until combined, making sure the pasta does not overcook.

Add reserved pasta water, one spoon at a time to adjust the consistency

Turn off heat, stir in lemon juice & zest.

Taste & season with more pepper, and red pepper flakes, if needed.

Transfer into serving bowls, serve hot

*You may use canned unsweetened coconut milk too Just adjust the quantity according to the thickness of the brand of coconut milk that you use. Approx 1-1 1/2 cans
.