This recipe is full of good "cold fighting" ingredients, which happen to be some of my favorite ingredients too ( fresh lemons, turmeric, garlic and parsley). In our house, lemon juice go with everything- salad, steamed veggies, rice, pasta, chick'n, fishless filets, potatoes, water, tea. We keep a bowl of them in the kitchen like most people keep fruit. We also keep enough garlic to kill an army of vampires...maybe this is why we are never sick.
My children and husband all cleaned their plates tonight with this simple dish. It starts with infusing the lemon zest and garlic into the oil. Once you flavor the oil, it becomes an amazing "sauce" to toss with your spaghetti. We used Tempeh, but if you are not a fan of it, you can leave it out, or substitute extra broccoli. This is a simple meal, but one that's perfect for a busy family with different schedules and tastes (like ours) because it can be reheated easily and served later. Hope you enjoy this easy meal with your busy family and make sure to leave me comments if you try my recipes, I LOVE feedback!
Looking for more great Vegan pasta dishes? Try myVegan "Meaty" Spaghetti, Kale Stuffed Eggplant Parm, Cheezy Butternut Macaroni, BBQ Tempeh with Cauliflower "Rice", &
Recipe:
3/4 cup of olive oil
Zest of 2 medium lemons
6 cloves of garlic, freshly pressed
Juice of 4 medium lemons
2 (8 oz.) packages tempeh, cubed
12 oz. Frozen broccoli florets, thawed
1 bunch of fresh parsley, chopped fine
Salt & lemon Pepper to taste
1 box pasta ( I used fettuccine)
1 Tbsp. turmeric
Brown tempeh with a little oil over medium high heat.
Add salt & lemon pepper to taste and set aside.
Boil pasta in salted water with turmeric, cooking according to package. Drain well. The turmeric will turn your pasta a beautiful bright yellow color once cooked.
In a sauce pan over medium low heat, simmer oil with lemon zest, garlic, and lemon juice. Sauce is ready once the garlic becomes fragrant. This only takes a few minutes. Do not overcook your garlic, or it will be bitter.
Brown tempeh with a little oil over medium high heat.
Add salt & lemon pepper to taste and set aside.
Boil pasta in salted water with turmeric, cooking according to package. Drain well. The turmeric will turn your pasta a beautiful bright yellow color once cooked.
In a sauce pan over medium low heat, simmer oil with lemon zest, garlic, and lemon juice. Sauce is ready once the garlic becomes fragrant. This only takes a few minutes. Do not overcook your garlic, or it will be bitter.
Add tempeh, parsley, broccoli, and lemon sauce to pasta.
Toss well.
Serve with lemon slices.
Makes 5 servings.
LOVED this! The lemon was so refreshing and different. The whole meal was light and healthy yet filling. I am curious to try to your other recipes! Thank you. Question about the turmeric: Was it just to make the pasta a pretty color? If so, I still think it is a great idea. Adds a wow factor. But not sure I tasted it.
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