Lemony One Pot Spinach & Green Pea Pasta
Vegetable Broth (divided)
Red Onion (chopped)
Garlic (clove, minced)
Lemon (zest and juice divided)
Oat Milk (unsweetened, plain)
Brown Rice Fusilli
Refrigerate in an airtight container for up to three days. Reheat with
additional vegetable broth.
Fresh herbs, nutritional yeast, and/or red pepper flakes.
Use another short cut noodle instead.
Use any other milk of choice.
Use kale instead.
Add a few splashes of broth to a heavy-bottomed pot along with the onion and
garlic. Bring to a simmer over medium heat and cook for three to five minutes
or until the onions have softened. Add the oregano and lemon zest and cook
for another minute until fragrant.
Add the remaining vegetable broth and the oat milk to the pot and bring to a
gentle boil. Stir in the pasta and cook, stirring often, for eight to 10 minutes or
until the pasta is just tender and most of the liquid is absorbed. If the pot gets
too dry add more vegetable broth as needed.
Add the peas, spinach, and lemon juice to the pasta and stir to combine. Cook
for one to two minutes more until the peas are warmed through. Season with
salt or additional lemon juice if needed. Divide between bowls and enjoy!