Vegan Spaghetti With Olives and Lemon
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lb brown rice spaghetti
- 1 tablespoon sea salt
- 1 tablespoon olive oil
- 1⁄3 cup olive oil
- 1 cup kalamata olive, pitted
- 1⁄4 cup parsley, coarsely chopped
- 4 garlic cloves, peeled and minced
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1⁄4 teaspoon black pepper
directions
- Place the salt and 1 tablespoon of olive oil in a large pot of water - bring to a boil. Add the spaghetti and stir occasionally to prevent sticking. Cook according to package directions.
- Meanwhile, prepare the sauce. Place all remaining ingredients in a blender or food processor and blend until thoroughly combined.
- When the pasta is cooked, drain it, return it to the cooking pot and pour the sauce over all. Stir through and serve immediately.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.