One Pot Vegan Lemon Pasta
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Cook Time
0 mins
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Total Time
20 mins
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Servings
4 servings
-
Calories
292 kcal
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Course
Main Course
-
Cuisine
Vegan
One Pot Vegan Lemon Pasta
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This one pot vegan lemon pasta is tangy, fresh and packed full of vibrant flavours. Make it in less than 20 minutes using simple and wholesome ingredients. Perfect for a weeknight dinner!
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Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp Turmeric
- ½ tsp salt
- ½ tsp black pepper
- 2 cups broccoli
- 1 cup peas
- 3 cups pasta
- ¼ cup lemon juice
- 1 ½ cups plant based milk
- 1 ½ cups vegetable stock
- 2 tbsp cornstarch
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Instructions
- Heat the olive oil in a large pan and adding the onion, garlic, cumin, paprika, turmeric, salt and pepper. Cook for 3-4 minutes, until softened and fragrant.
- Add the broccoli, peas, pasta, lemon juice, plant based milk and vegetable stock. Simmer over a medium heat for 10-12 minutes, until most of the liquid had been absorbed, and stir frequently.
- Stir in the cornstarch and serve when the sauce thickens.
Notes
- Do not add too much liquid at first as it may not absorb and thicken as needed. If it starts to get too dry, you can always add more.
Nutrition Information
Show Details
Calories
292kcal
(15%)
Carbohydrates
51g
(17%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
780mg
(33%)
Potassium
344mg
(10%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1245IU
(25%)
Vitamin C
28mg
(31%)
Calcium
174mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 780mg | 33% |
| Potassium | 344mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 28mg | 31% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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