Lemon – “Parmesan” Spaghetti with Crushed Red Pepper

By: Michelle Siriani, iEG Contributor

Lemon is ohhh so refreshing and a reminder that Spring is on its way! I love simple dishes like this. It’s perfect for the single vegan or for a family of four.  This recipe can be doubled, tripled, or quadrupled – it’s totally easy. Just a few ingredients, most of which you already have in your kitchen. Toss in some fresh herbs of your choice and enjoy.

Lemon – “Parmesan” Spaghetti with Crushed Red Pepper

Prep Time: 15 minutes| Cook Time: 15 minutes| Total Time: 30 minutes

Yield: 4 – 6 servings


  • ¼ cup extra virgin olive oil
  • 2 heads garlic, minced
  • 3 sticks vegan butter
  • 3 cups vegan parmesan (Go Veggie)
  • 2 lb. whole grain spaghetti, cooked. Plus 2 cups pasta cooking water
  • 3 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon crushed red pepper
  • Pinch salt to taste
  • *optional – add chives, parsley or basil*


In a large nonstick sauce pan add evoo and sauté garlic until soft. Add the butter, 2 ½ cups Parmesan, with 2 cups hot pasta over medium heat. Add hot pasta, zest, juice and pepper. Toss until coated; season. Top with remaining Parmesan.

Serve Hot!

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