Lemon Spaghetti Veganized

I used to be crazy about pasta. It was perhaps my favorite Non-Asian dish. I liked how it can be put together so easily, but tastes as delightful as dishes that require more preparation time. 

However,  things have changed since I started dating James. Despite being born and bred in Melbourne, where Italian food is fairly popular, James hates pasta. He would rather have Soba Noodles with Tofu, than Spaghetti with Meatballs. He would rather have Savory Oatmeal than some lip-smacking Cream Sauce Pasta. And I dare say he would rather have some healthy Japanese Harusame Salad than some lovely lasagna. That is how much he hates pasta.

The main reason behind his dislike for pasta is because he ate so much of it when he was younger, he got permanently sick of it. Now, he would rather have anything but pasta. Somehow, after being with him for a little while, I gradually found myself letting go of my love for pasta ; I am no longer overly crazy about pasta, and hardly bookmark pasta recipes anymore.

Yet, when the sweet and lovely Jennifer from Delicieux first posted this Lemon Spaghetti recipe on her blog, I was totally mesmerized by the simplicity and the beauty of this recipe. I have never had lemon in my pasta, so that certainly caught my attention. I bookmarked it, knowing that I’d have to try it someday. And the someday came last weekend when I needed to carbo-load for my half-marathon! All I have to say is that if every carbo-loading meal is this enjoyable, I would be more than happy to run a half-marathon every month! I certainly do see myself making more pasta dishes again.

The original recipe called for the use of parmesan cheese, but being intolerant to dairy, I made my own substitute for parmesan cheese by grinding nutritional yeast and walnuts together. I have also substituted spinach with rocket leaves, and that gave the spaghetti a rich, peppery taste.   

Lemon Spaghetti 

Recipe adapted from Delicieux

Serves 4

Ingredients 

360g of dried spaghetti (I used brown rice spaghetti)

1/2 cup extra virgin olive oil

1/2 cup freshly grated Parmesan cheese or Parmasan cheese substitute

1/2 cup freshly squeezed lemon juice

1/2 tsp salt

3/4 tsp pepper 

1/4 cup chopped basil

1 cup rocket leaves

1 tbsp lemon zest

Directions 

1. Cook the spaghetti in a generous amount of boiling, salted water until al dente, then drain thoroughly; reserve 1 cup of cooking liquid.
2. Meanwhile, combine the olive oil, Parmesan cheese/substitute, lemon juice, salt and pepper and whisk until it is thick and creamy. Set aside. 
3. Return the spaghetti to the pan and add the lemon sauce, lemon zest, basil and rocket.  Add the reserved cooking liquid gradually to moisten. 
4. Season the pasta with extra salt and pepper to taste. Serve. Enjoy!

Vegan ‘Parmesan Cheese’

Ingredients

1 cup walnuts 

1/4 cup nutritional yeast 

1/4 tsp salt

1 tsp extra virgin olive oil   

Directions

Toast the walnuts in a heated pan with olive oil for a few minutes. Combine all the ingredients in a food processor, and blend until you get a fine powder. Store in an airtight container in the refrigerator for up to a month.

Cook's Note 

Gluten-free: Use gluten-free pasta 

If you are can take cheese, do feel free to use Parmesan cheese!

Have your food preferences changed from years ago?