This Creamy Lemon Spinach One-Pot Pasta is a satisfying and simple weeknight meal that takes just 30 minutes to make! There’s no need to drain the pasta and it’s dairy-free.
It’s another 30-Minute Thursday – yayyy! It’s no secret that quick meals are where it’s at on weeknights. But sometimes throwing leftover protein over salad greens that you hope and pray aren’t that wilted gets a little old. Same with leftover protein on bread you hope isn’t stale, a PB&J…at least in my house!
I’m also all about quick and easy clean up (really who wouldn’t be?!). Our apartment kitchen is small and we don’t have many duplicates of dishes/utensils. When we moved here I was a minimalist wannabe and wanted the least amount of clutter possible. A nice thought, but when you’re a food blogger it’s self-induced torture. Case in point, I just bought myself a second whisk and it felt like the splurge of the century to not have to stop in my tracks mid-recipe to wash my one whisk over and over. Luxury!
Anyway, since one moderately-detailed recipe can clear out our cabinets and fill up our dishwasher in one fell swoop, I’ve been eying up one-pot main dishes big time…especially one-pot pastas. Pasta that absorbs up all the liquid and doesn’t need to be drained? Easy, easy, easy. Plus we get to skip the step where I drain pasta and my glasses fog up from the steam. “I don’t always drain my pasta, but when I do it’s when I’m wearing glasses.”
Now let’s talk flavor. To start off this creamy lemon spinach one-pot pasta, the holy culinary trinity of olive oil, onion, and garlic are sautéed in the bottom of a big pot. Then spaghetti is cooked in a mixture of chicken broth and lite coconut milk, which sets the stage for a creamy and dairy-free sauce. Yes!
Toward the end of the cook time, a whole lot of spinach leaves are added along with a few herbs and spices, and everything is left to cook for a few more minutes, until the spinach has greatly reduced and most of (if not all) the liquid has been absorbed. Plate it up and there you go – creamy lemon spinach one-pot pasta perfection.
What’s great about this one-pot pasta is that you can easily customize it to fit your tastes:
- Once the pasta has absorbed the chicken broth and lite coconut milk mixture it’s cooked in, you can add an extra drizzle or two of coconut milk and toss the spaghetti to coat if you’d like a creamier sauce.
- You can add a ton more red pepper flakes for a serious spice kick, or omit them entirely.
- You can use walnuts or your favorite nut for savory recipes in place of the pine nuts, or omit entirely.
- You can substitute vegetable broth in place of the chicken for a fully vegan dish.
- You can use dairy milk/cream in place of the coconut milk if dairy ain’t no thang for you. In this case I suggest loading up the final product with a heavy sprinkle of Parmesan cheese. 😉
Brian likes pasta (because duh, it’s pasta), but it’s never his first pick when it comes to dinner. It probably isn’t even his second pick either. The fact that he moseyed over to the stove and helped himself to some extra of this pasta was the highest form of praise in my opinion. That, and I also snuck a few forkfuls cold from the fridge the next morning if that says anything. This creamy lemon spinach one-pot pasta is a keeper!
- 2 tbsp olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced (about 1 1/2 tbsp)
- 2 cups reduced-sodium chicken broth
- 1 cup lite coconut milk, plus extra at end if desired
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 8 oz uncooked spaghetti
- 1/4 - 1/2 tsp red pepper flakes, or to taste
- Juice and zest of one large lemon
- 2 1/2 cups packed fresh spinach
- 3-4 basil leaves, chopped
- 2-3 tbsp pine nuts
- Heat olive oil in a large pot set over medium heat. Add diced onion and minced garlic and let cook until onions have begun to brown.
- Add chicken broth, 1 cup of lite coconut milk, salt, pepper, and spaghetti. Let mixture reach a boil, and then lower temperature to medium to medium-low heat. Cover and let cook until the spaghetti has absorbed nearly all of the liquid, stirring periodically. This took about 15 minutes for me.
- Stir in red pepper flakes, lemon juice, lemon zest, and spinach until everything is well-mixed and cook until the spinach has reduced and is tender. Before serving, stir in chopped basil and pine nuts. If you'd like an even creamier sauce, pour in an extra drizzle or two of lite coconut milk and toss to heat slightly and coat all of the spaghetti evenly.
Psssst – My first contribution to 30-Minute Thursday was a recipe for Italian sausage quesadillas, which has worked its way into our weeknight meal routine. Sometimes we’ll sub in leftover chicken if we have it around, making it even quicker but just as tasty. 🙂 You can check out the other 30-minute meal recipes from this month by scrolling down!
One Pot Lemon Thyme Chicken and Rice from Bake.Eat.Repeat.
Easy Baked Gnocchi with Tomatoes and Mozzarella from Floating Kitchen
Shrimp Scampi Zoodles from Flying on Jess Fuel
Chicken Parmesan Meatballs with Easy Tomato Sauce from Kristine’s Kitchen
One Pan Chicken Fettuccine Alfredo from Pumpkin ‘N Spice
One-Pot Parmesan Risotto with Sausage and Kale from Whole and Heavenly Oven
Jessica says
This was absolutely delicious! I’ve been looking for a creamy vegan pasta to cut down my dairy intake without giving up my love for creamy pasta. I used full fat coconut milk and a chicken-style boullion cube instead of chicken stock and was in heaven. Next time I might add in mushrooms or asparagus to add in some extra veggies. Very tasty!
Alyssa says
So glad you liked it, Jessica! I might add in asparagus or mushrooms next time, too – those sound like a delicious addition. 🙂
lindsey says
This recipe was surprisingly delicious and so simple!
My entire life fettuccine alfredo was my favorite meal. Since going dairy-free, creamy pasta has never been the same and I’ve tried TONS of recipes – this one fits the bill! Plus, not only is it one-pot but the ingredients are simple, too, and I generally have them around.
I agree with another comment, it has a subtle lemon flavor. I like things super lemony so next time I will add more.
I made a few other changes to accommodate what I had on hand – veggie broth instead of chicken (although I bet the chicken is more flavorful!), full-fat coconut milk, and I toasted pepitas instead of pine nuts. Seems like shallot would be nice addition, may try that next time.
This will definitely be a resident recipe, thank you!
Alyssa says
So glad you enjoyed this pasta, Lindsey! Toasted pepitas sound delicious on this…may have to try those next time!
Tamecia says
I just prepared this dish and it was so easy, quick and good. I added shrimp in at the same time as the spinach.
It wasn’t as “lemony” as I’d have liked it to be so next time i may add another lemon. But it had a nice subtle lemon background.
The fact that it took less than 30 minutes to prepare is just icing on the cake. Try it!!
Carol says
I was looking for a different pasta recipe that also had spinach and came across this one. It seemed a bit odd with it being cooked in broth and coconut; however, since I love coconut milk, decided to try it. Wow, it is now my favourite pasta recipe of any others I’ve tried (and that’s a lot). I didn’t have lite coconut milk so used regular but that was the only change. If you’re looking for a super tasty, healthy and pretty dish, this is it. Thank you for sharing.
Alyssa says
That’s so great Carol, thanks for writing in! I love the creaminess from the coconut milk here. This is one of our weeknight favorites. 🙂
Serena says
Love this recipe! I really like the light flavor with the lemon and coconut milk. It’s made its way into my weekly meal plan. Next time I want to try adding a little bit of cooked tomatoes to it as well.
Alyssa says
I’m so glad to hear that Serena! This recipe is always in the back of my mind when I’m a little bit pressed for time. Which seems like always lately haha. The tomatoes sound like an awesome addition – I’ll have to give it a try!
Gayle @ Pumpkin 'N Spice says
I tried to comment yesterday and couldn’t find this section, so I’m glad it’s working now! 🙂 This pasta looks AMAZING! I’m loving the lemon and spinach combo. Your photos are just gorgeous, too. Makes me want to dive right into this!
Alyssa says
Thanks Gayle! The disappearing comment box was part of yesterday’s tech woes. Haha!
Rachel @ Bakerita says
Oh my goodness, this sounds so delicious Alyssa! I bet the pasta absorbs so much delicious flavor from being cooked in chicken broth and coconut milk too. I need to try this! It’s so my kind of recipe. Pinned!
Alyssa says
Thanks so much Rachel! I think this pasta has found its way into our typical rotation. In fact I’m craving it right now…
Kristine | Kristine's Kitchen says
Having more than one whisk is life-changing! Buying a mini whisk (in addition to a regular size) was one of the best things I did for my cooking self! One pot meals are the best, especially simple ones like this that are still packed with flavor!
Alyssa says
Ooooh maybe I’ll find a mini whisk in my stocking this year! Plus it doesn’t take up much space at all. 🙂 Thanks Kristine!
Sarah @Whole and Heavenly Oven says
We’re total one-pot buddies, Alyssa! So cool. 😀 This pasta is seriously calling my name and I probably shouldn’t ignore, huh? I spy dinner!
Alyssa says
Haha yes Sarah! One-pot is the way to go. I can say the same for your risotto!!
Marye says
This looks amazing, I love creamy sauce. Yummmy!
Alyssa says
Thanks so much Marye! Me too. 🙂
Ashley says
haha I’ll never forget the day I bought a second whisk! It really is amazing! This pasta sounds fantastic! Plus, one-pot? You can’t go wrong!
Alyssa says
Haha it’s the little things!! Thanks Ashley!
Stacey @ Bake.Eat.Repeat. says
One pot pastas are the best, I love having less dishes to do! This one looks fantastic, pasta and spinach is one of my favourites!
Alyssa says
Yes less dishes is always a good thing! I love your one-pot recipe from yesterday too! Thanks Stacey. 🙂
Izzy @ she likes food says
Our kitchen is pretty small too and it always looks like a tornado has hit after making dinner! I love this creamy dairy free pasta! Pasta is perfect for throwing in leftover vegetables and I’m always up for putting lemon on everything!
Alyssa says
Hahaha oh the same thing happens here! Every surface from counter/stove tops, kitchen table, and even the coffee table sometimes lol And YES this would be the best for using up leftovers!
Annie says
We had like 4 cabinets and one foot of countertop space in our first apartment. The only drawer in the kitchen was blocked by the fridge, it was AWFUL! I do not know what we were thinking! So I understand two whisks feeling like a luxury! lol!
This pasta looks simply perfect! I really love savory lemon dishes!
Alyssa says
Oh my gosh – the worst! Thanks Annie, I’m on a savory lemon recipe kick now too!
traci | vanilla and bean says
Oh my gawd I’d die without my second whisk (lol – kidding), but really, having extra tools on hand is sooo convenient. I just got a second kitchen aid stand bowl because you know – cake and buttercream! LOL! Love these 30 minute Thursday posts Alyssa! This pasta dish is so mouthwatering and I’m intrigued by the addition of coconut milk – certainly takes this pasta to an all new creamy level! Delicious my dear!
Alyssa says
I dream of having two standing mixer bowls! Someday! haha Thank you so much Traci. I think I’ll be adding coconut milk to a bunch of my pasta dishes from now on!
marcie says
This pasta looks delicious, Alyssa! That was a great idea using coconut milk to get extra creaminess!
Alyssa says
Thanks Marcie! I’m already brainstorming more ways to include coconut milk in pasta. I think I might make this pasta every Thursday haha!
Liz @ Floating Kitchen says
Glad you got a second whisk. I hope Santa brings you some more kitchen stuff this Christmas. Ha ha ha! It’s the little luxuries, right? This pasta is so yummy in my tummy! I could slurp up that entire pan of noodles!
Alyssa says
Haha I hope he’s reading! 😉 And for sure, it’s those little life hacks that make a huge difference. Thanks Liz!