One Pot Lemon Spaghetti with Beet Greens

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4.80 from 5 votes

One Pot Lemon Spaghetti with Beet Greens

Adapted from Vegan Heaven
Course Main Course, Pasta, Zero Waste
Cuisine Gluten-Free, Italian, Nut-Free, Soy-Free
Keyword Beet Greens, Beets, Nutritional Yeast
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Calories 385.7kcal
Author Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

  • 6 cups beet greens or mix of other greens (Swiss chard, mustard, spinach, etc.) with stems, well washed
  • 1 tbsp lemon zest from 1 lemon
  • 3 tbsp lemon juice from 1 lemon
  • 1 large onion chopped
  • 6 cloves garlic minced
  • 5 cups salt-free vegetable stock
  • 2 cups plant-based milk
  • 18 oz spaghetti uncooked, preferably whole-grain, use Gluten-free if desired
  • salt and pepper to taste
  • nutritional yeast or Plant-Based Parmesan as desired (see Notes to make)

Instructions

  • Prepare beet greens. Cut off stems and dice into ¼-inch pieces. Set aside. Cut beet greens into wide ribbons. Set aside.
  • Zest a lemon, set aside, and then juice the same lemon and set that aside. It's easiest to zest the lemon while whole and then juice it after zested.
  • Heat large pot or Dutch oven over medium heat. Add chopped onion, diced beet stems, and a pinch of salt and sauté until onions are translucent, about 5 minutes. Add a splash of water or additional vegetable stock if they start to stick. Once onions and beet stems are cooked, add garlic and sauté a minute more.
  • Add the vegetable stock, plant-based milk, and lemon juice to the sauteed vegetables. Stir. Bring to medium heat. Break the spaghetti in half and add to the mixture. Stir and push the pasta down into the liquid (this will get easier as the pasta softens over the next couple of minutes).
  • Cook about 15 minutes, stirring often to make sure spaghetti isn't sticking to the bottom of your pot. Adjust heat so the liquid is just boiling.
  • When the spaghetti is cooked to your liking, add beet greens and lemon zest. Stir to combine and let cook 2 more minutes until greens are wilted. Season to taste with salt and pepper.
  • Serve with nutritional yeast or Plant-Based Parmesan, if desired.

Notes

To make Plant-Based Parmesan:
Combine in a food processor and pulse until powdered:
1 cup raw nuts (cashews, pecans, sunflower seeds, almonds, walnuts, or a mixture)
½ cup nutritional yeast
1 tsp granulated garlic
1 tsp granulated onion
½ tsp salt
Keep in an airtight container in the refrigerator.

Nutrition

Calories: 385.7kcal | Carbohydrates: 73.7g | Protein: 15.5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 0.5g | Sodium: 131.7mg | Potassium: 638.3mg | Fiber: 5.8g | Sugar: 6.3g | Vitamin A: 2714.6IU | Vitamin C: 23.6mg | Calcium: 183.9mg | Iron: 2.6mg

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