Lemon & Sundried Tomato Spaghetti
Simple dishes sometimes pack the biggest punch. Plus this lemon and sundried tomato spahetti is Alex’s new favourite spaghetti!
What you need
- spaghetti
- extra virgin olive oil
- lemon
- sundried tomatoes
- parsley
- chilli flakes
- pine nuts
- nutritional yeast
How to make lemon and sundried tomato spaghetti
Cook spaghetti according to packet instructions.
Meanwhile prepare the remaining ingredients; juicing and zesting the lemon, chopping the parsley and slicing up the tomatoes.
Once al dente, drain the pasta and return to the pan.
Drizzle over a healthy glug of olive oil, and add in the remaining ingredients.
Stir together, topping with some leftover parsley.
Like many of my other recipes, the measurements in this recipe are a guide. But I would never measure out these ingredients, instead just eyeballing it. I recommend you throw in the amounts you like, adding more chilli if you like a kick, or using less lemon if you’re not a fan of a strong lemon flavour for example. Start with less, adding more if it needs it, according to your taste.
For a more budget-friendly alternative, switch out the sundried tomatoes for cherry tomatoes and the pine nuts for any other nuts (chopped up small).
More pasta recipes
- Broccoli Stalk Pesto Pasta
- Easy Roasted Tomato Pasta
- One Pot Vegan Pasta
- Super Easy Super Green Pasta
Lemon & Sundried Tomato Spaghetti
Ingredients
- 250 g spaghetti
- 2 tbsp 2 tbsp pine nuts
- 5 sundried tomatoes
- extra virgin olive oil
- 1 lemon (zest & juice of )
- parsley (bunch of)
- pinch chilli flakes
- salt and pepper
- nutritional yeast
Instructions
- Cook spaghetti according to packet instructions.
- Meanwhile prepare the remaining ingredients; juicing and zesting the lemon, chopping the parsley and slicing up the tomatoes.
- Once al dente, drain the pasta and return to the pan.
- Drizzle over a healthy glug of olive oil, and add in the remaining ingredients.
- Stir together, topping with some leftover parsley.
Video
Notes
- Like many of my other recipes, the measurements in this recipe are a guide. But I would never measure out these ingredients, instead just eyeballing it. I recommend you throw in the amounts you like, adding more chilli if you like a kick, or using less lemon if you’re not a fan of a strong lemon flavour for example. Start with less, adding more if it needs it, according to your taste.
- For a more budget-friendly alternative, switch out the sundried tomatoes for cherry tomatoes and the pine nuts for any other nuts (chopped up small).
- Add some toasted pine nuts sprinkle over the dish at the end for a bit of crunch.
Nutrition
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5 comments
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I just cooked this!! Beautifully delicious!! <3 I didn’t have the pine seeds, instead I used roasted almonds. Everything about this recepie is so tasty!
love,
Nicole
Emma
Tried this, so fresh! I would suggest that if anyone needs it slightly less lemon-y/sour, to up the proportion of parsley and nuts to pasta, so you balance it more to your liking. I used normal chopped salad tomatoes and it turned out more tart than it would have with cherry/sundried, I imagine. Budget things!
Camilla Taylor
I never knew simple vegan food could taste soooo delicious and flavoursome! I substituted dried basil for fresh parsley as I’m not a huge fan of fresh parsley and added a quarter teaspoon of garlic granules to the recipe. I absolutely love the tangy freshness of lemon zest and juice in this recipe (AND love your use of fresh lemons or limes in your recipes. An absolutely healthy boost of Vitamin C! Also lessens the requirement of salt as seasoning.) Ab fab recipe! This could be my go-to spaghetti recipe. Tell Alex it’s my favourite too!
Jesslyn
Wow thank you for this recipe. I have just rediscovered my vegan food playlist on youtube and yours are some of my old favorites. 🙂 I also added some spinach to my pasta for extra veggies.
Melissa
Have made this recipe a few times now, I love it so much it’s part of our meal rotation now! It’s quick, easy, fresh and full of flavour 😊