Creamy, fresh and a touch sunny: this pasta with lemon and spinach feels like a light Italian evening in a bowl. The sauce is smooth and creamy, with a fresh lemon note that nicely balances the spinach. Everything comes together in one pan, leaving you with little to wash up and quick to sit down for a steaming plate of comfort food.
Because the sauce is made with oat-based vegetable cream, this dish remains completely without regular milk or cream. Convenient if you want to avoid cow's milk, and often suitable for a lactose-free day if you check the labels carefully. The ingredients are easy to find and the result is surprisingly elegant for such a quick meal.
Preparation
Step 1: Cooking pasta
Bring a large pan of salted water to a boil and cook the pasta until al dente. Save a cup of the cooking liquid before you drain. This will allow you to adjust the sauce nicely later.
Step 2: Frying onion and garlic
Heat the olive oil in a skillet over medium-high heat. Sauté the onion and garlic until glazy and fragrant. Be careful not to brown the garlic, which will make the flavor bitter.
Step 3: Making creamy sauce
Pour the oat cuisine into the pan and stir gently. Let it simmer briefly until the sauce thickens slightly. Then add the lemon zest and juice and taste to see if the balance is right between creamy and fresh.
Step 4: Adding spinach
Add the spinach hand by hand and let it shrink in the hot sauce. Stir well so that everything mixes evenly. The sauce should turn soft green and shiny.
Step 5: Mix pasta and serve
Spoon the pasta into the sauce and mix well. Add a dash of cooking liquid if the sauce is too thick. Serve immediately with some extra lemon zest on top for a fresh touch.
Nutritional values per person
- 🥦 Vegetables: 150 g
- 🍝 Carbohydrates: 52 g
- 💪 Protein: 14 g
- 🥑 Grease: 12 g
- 🌾 Fiber: 7 g
- 🧂 Salt: 1.0 g
- 🔥 Energy: 480 kcal
Tips & label
Use extra lemon zest or a pinch of chili flakes for more zest.
Serve with a green salad or some toasted pine nuts for extra bite.
With oat cuisine, check for milk ingredients; some varieties contain traces of milk.
Store leftovers in the refrigerator for up to two days and reheat gently with a splash of vegetable milk or water.
Do not overcook the pasta; al dente mixes better with the sauce and remains firmer.
Nederlands 
English 
Español 
Deutsch 
Français 
Italiano
Your reading tip for now
Cow milk-free recipes Lactose-free recipes Recipes
Salmon in Lemon-Garlic Sauce with Potatoes
Fresh salmon in a creamy lemon-garlic sauce with baby potatoes—quick to make in a single pan and without cow's milk.
Jul
Blog Lactose
Lactose Intolerance and Research: What Does It Mean for You?
Wat zeggen onderzoeken over lactose-intolerantie en wat kun jij ermee in het dagelijks leven? Uitleg...
Aug
Cow's Milk Blog Lactose
How are lactose-free products made?
From milk to yogurt to ice cream. Here's how it really works Lactose-free has long since ceased to be a niche...
Aug
Blog Lactose
Can people with lactose intolerance eat mascarpone? Here's how to choose the right one
Mascarpone and Lactose Intolerance: An explanation of lactose, how to read labels, and practical alternatives, so you can make more informed choices...
Jul
Cow milk-free recipes Lactose-free recipes Recipes
Salmon with Roasted Carrots and Couscous
Light salmon with roasted carrots and fresh couscous. Easy, quick, and made without cow's milk.
Jul
Cow milk-free recipes Lactose-free recipes Recipes Vegan recipes
Vegetarian chili with beans and corn
A warm, spicy chili with beans and corn. Plant-based, dairy-free, and perfect for a quick meal...
Jun