30 Minute Creamy Lemon Spaghetti with Pistachio Gremolata

• 1 can full fat coconut milk
• 2 teaspoons yellow miso
• 1⁄2 tablespoon yellow dijon mustard
• 3 tablespoons extra virgin olive oil or vegan butter
• 1⁄2 teaspoon asafoetida
• 2 tablespoons fresh lemon juice
• 1 - 1 1⁄2 teaspoon salt
• 2 1⁄2 cups water
• 200 grams spaghetti
• 1 cup pistachios, chopped
• 1 bunch parsley, chopped
• Zest of 2 lemons
• Salt to taste

1. In a large pot add the coconut milk, miso, mustard, olive oil, asafetida, lemon juice, and salt, and stir to combine. Then add the water. Once this starts to boil, add in your spaghetti and make sure it is covered by the liquid.
2. Place lid onto the pot and cook on low to medium heat for 15 minutes.
3. Meanwhile, prepare your gremolata. Grate the zest off your lemons, toast your pistachios and chop your parsley then add all ingredients into a bowl and mix. Set aside.
4. Uncover the pot and cook at a medium to high heat for 5 minutes to cook off excess liquid from the spaghetti. The pasta will thicken as it cools, so I recommend keeping a little extra liquid in the sauce as needed.
5. Add spaghetti into your pasta bowls and sprinkle with gremolata, you can add some vegan parmesan here too if you like!
6. ♡ Sprinkle some joy, say a prayer of gratitude and serve with love.