Lemon Spaghetti

Total time: : 20 minutes | Serves: : 4

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  • 2 garlic cloves, thinly sliced
  • 1 small red chilli, thinly sliced (deseeded if too spicy)
  • 1 bunch of asparagus, thinly sliced on a diagonal
  • 1 packet Slendier Soybean Spaghetti
  • ½ cup frozen or fresh peas
  • 4 tablespoons olive oil
  • Zest one lemon
  • 4 tablespoons lemon juice
  • 1 teaspoon salt
  • Handful basil leaves
  • Vegan parmesan, finely grated


  1. Prepare the garlic, chilli, and asparagus.
  2. Then cook the Slendeir Soybean Spaghetti as per packet instructions and add in the peas at the same time.
  3. In the meantime, add olive oil to a medium-high heat skillet and follow in with the sliced garlic, chilli, and asparagus. Let it cook for a couple of minutes.
  4. Save about ½ cup of the pasta water, then drain and add the pasta and peas to the skillet.
  5. Top with the pasta water, lemon zest, lemon juice, and salt, and give it a good mix.
  6. Serve the pasta and top with basil leaves and vegan parmesan.


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