Easy one pot Creamy Lemony Spaghette with Pistachio Gremolata

ingredients

For the Pasta

• 1 can full-fat coconut milk
• 2 tsp yellow miso
• ½ tbsp Dijon mustard
• 3 tbsp extra virgin olive oil or vegan butter
• ½ tsp asafoetida
• 2 tbsp fresh lemon juice
• 1–1½ tsp salt
• 2½ cups water
• 200g spaghetti

For the Pistachio Herb Gremolata

• 1 cup pistachios, chopped
• 1 bunch parsley, chopped
• Zest of 2 lemons
• Flaky Salt

Optional for Serving

• Vegan parmesan

instructions

1. Add the coconut milk, miso, Dijon mustard, extra virgin olive oil or vegan butter, asafoetida, lemon juice, and salt to a large pot. Stir until combined.
2. Add the water and bring the mixture to a boil.
3. Once boiling, add the spaghetti. Use a spoon or tongs to gently press the spaghetti down so it is covered by the liquid as much as possible.
4. Place the lid on the pot and cook over low to medium heat for about 15 minutes, stirring occasionally so the pasta does not stick.
5. While the pasta cooks, make the gremolata. Toast the pistachios in a dry pan for a few minutes, stirring often, until fragrant. Let them cool slightly.
6. Add the chopped pistachios, chopped parsley, lemon zest, and flaky salt to a bowl. Mix until combined and set aside.
7. Uncover the pasta. If there is too much liquid, increase the heat to medium-high and cook for a few more minutes, stirring often, until the sauce thickens and coats the spaghetti.
8. Keep a little extra liquid in the sauce, as it will continue to thicken as it cools.
9. Taste and adjust with more salt or lemon juice if needed.
10. Serve the creamy lemon pasta in bowls and sprinkle generously with the pistachio herb gremolata. Add vegan parmesan if you like.
11. Sprinkle some joy, say a prayer of gratitude, and serve with love.

notes

• Stir the pasta occasionally as it cooks so the spaghetti doesn’t stick together or catch on the bottom of the pot.
• The sauce will look looser at first, then thicken as the pasta absorbs the liquid.
• Keep a little sauce in the pot rather than cooking it completely dry, because it thickens quickly once served.
• For a gluten-free version, use gluten-free spaghetti and watch the cooking time closely, as some gluten-free pastas soften faster.
• For extra protein, add crispy tofu, peas, white beans, or hemp seeds.
• The gremolata is best added right before serving so the pistachios stay crunchy and the parsley tastes fresh.
• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or plant milk to loosen the sauce.
• Dietary note — Gluten-Free: ❌ as written / ✅ if using gluten-free spaghetti