Vegan Spaghetti With Olives and Lemon Recipe

Name: Vegan Spaghetti With Olives and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb brown rice spaghetti; 1 tablespoon sea salt; 1 tablespoon olive oil; ⅓ cup olive oil; 1 cup kalamata olive, pitted; ¼ cup parsley, coarsely chopped; 4 garlic cloves, peeled and minced; 3 tablespoons lemon juice, freshly squeezed; 1 teaspoon lemon zest; ¼ teaspoon black pepper

Servings: persons

1 lb brown rice spaghetti
1 tablespoon sea salt
1 tablespoon olive oil
⅓ cup olive oil
1 cup kalamata olive, pitted
¼ cup parsley, coarsely chopped
4 garlic cloves, peeled and minced
3 tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest
¼ teaspoon black pepper

1
Place the salt and 1 tablespoon of olive oil in a large pot of water - bring to a boil.
2
Add the spaghetti and stir occasionally to prevent sticking.
3
Cook according to package directions.
4
Meanwhile, prepare the sauce.
5
Place all remaining ingredients in a blender or food processor and blend until thoroughly combined.
6
When the pasta is cooked, drain it, return it to the cooking pot and pour the sauce over all.
7
Stir through and serve immediately.

776

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb brown rice spaghetti, 1 tablespoon sea salt, 1 tablespoon olive oil, ⅓ cup olive oil, and more.

Yes, Vegan Spaghetti With Olives and Lemon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Spaghetti With Olives and Lemon

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