One Pot Lemon Spaghetti with Beet Greens

4.80 from 5 votes

Adapted from Vegan Heaven

Prep Time10

Cook Time15

Course: Main Course, Pasta, Zero Waste

Cuisine: Gluten-Free, Italian, Nut-Free, Soy-Free

Keyword: Beet Greens, Beets, Nutritional Yeast

Servings:

Calories: 385.7kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

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)

Get Recipe Ingredients

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.

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.