Creamy Spaghetti with Lemon Garlic Broccoli


Creamy Spaghetti with Lemon Garlic Broccoli

Cook Time: 45 MINUTES

Serves: 2 to 4 PEOPLE


  • 1 box Banza Spaghetti
  • 3 Tbsp Olive oil
  • 1 large crown of broccoli, but into bite-sized florets
  • 3 garlic cloves, finely chopped and divided
  • Salt, to taste
  • 1 small shallot, finely chopped
  • ¼ cup Califia Farms Almondmilk
  • Juice of 1 lemon
  • Pepper, to taste
  • Nutritional yeast, to serve
  1. Bring a large pot of salted water to a boil for the pasta.
  2. In a large pan or skillet, heat enough olive oil to cover the base over a medium-high heat. Add broccoli and a sprinkle of salt and cook covered for 5 minutes without touching the broccoli.
  3. Take the cover off and stir, the broccoli should be beginning to brown slightly. Add half of the chopped garlic and stir to combine. Cook for another 2 minutes, stir in 1 tablespoon of lemon juice. Remove garlic broccoli from pan and set aside on a plate.
  4. Start cooking spaghetti according to the package instructions. Drain and rinse when finished cooking.
  5. Wipe the pan clean and add another tbsp of olive oil to the pan (about 2 tablespoons) and place over a medium heat. Add shallot and cook, stirring, until softened, about 5 minutes.
  6. Add the rest of the garlic and cook until sizzling and fragrant, but not browning. Stir in Almondmilk and add a pinch of salt and pepper. Cook for 3- 5 minutes, stirring, until heated through. Turn off the heat and stir in lemon juice.
  7. Add the cooked pasta and broccoli to the skillet with the sauce and toss to combine. Serve immediately, sprinkled with nutritional yeast.