Lemon and samphire spaghetti
Spaghetti tossed with lemon and samphire is a perfect summery pasta dinner. Suitable for vegans.
Servings 2
Calories 427kcal
Ingredients
- 150 g spaghetti or other pasta shape of choice
- 30 g pumpkin seeds or sunflower seeds or pine nuts
- 1 tablespoon vegan butter or olive oil
- 2 cloves garlic crushed
- 70 g samphire washed and any thick stems chopped off
- 1 lemon zest and juice
- Small handful flat leaf parsley finely chopped
- Black pepper optional
Instructions
- Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions.
- Heat a dry non-stick frying pan over a medium heat. When hot add 30g pumpkin seeds and toast, stirring often, for 2-3 minutes until fragrant and turning brown.
- Remove from the pan and set aside.
- Pour a tablespoon of dairy free butter into the pan and heat over a medium heat until melted.
- Add two cloves of crushed garlic and fry for 30 seconds to a minute, stirring constantly.
- Next add the samphire and stir fry for 3-5 minutes until soft.
- When the spaghetti is cooked drain.
- Mix the cooked spaghetti with the garlic and samphire mixture. Add the zest and juice of a lemon and some chopped flat leaf parsley. Mix well and season with black pepper if liked.
- Serve with the toasted pumpkin seeds.
Notes
- You won’t need to add salt as the samphire is quite salty.
- Nutritional information is approximate and is intended as a guide only.