Name: Brown Butter Lemon Spaghetti with Greens or Peas
Prep time: 10 min
Cook time: 15 min
Yield: 6
Ingredients: Salt; 90g raw almonds, walnuts, or blanched hazelnuts; 450g spaghetti (regular or gluten-free); 3 tbsp unsalted vegan butter, cut into chunks; 3-4 garlic cloves, smashed and peeled; 3 tbsp extra-virgin olive oil; 2-4 fresh rosemary, sage or thyme sprigs; A pinch of red pepper flakes; Juice of 1-2 lemons, plus more as needed; Salt and freshly ground black pepper; 200-250g baby greens, such as baby rocket, baby kale, or baby spinach, or 240g frozen peas; 25g grated vegan Parmesan cheese, plus more for serving

VMG Recipes