Vegan Gremolata Spaghetti BOSHTV

Gremolata Spaghetti

  • Super simple
  • 0:15 m
  • 11 ingredients

Incredible fresh herb flavours blend perfectly with a citrusy kick in this beautiful gremolata pasta. Even better, this plant-based recipe is an absolute doddle to make, and a guaranteed crowd pleaser.

Serves: 2

Ingredients

For the gremolata

  • 60g flat leaf parsley
  • 2 cloves garlic
  • 1 large unwaxed lemon
  • 100ml extra virgin olive oil
  • salt, pepper & chilli flakes to taste

To serve

  • 250g spaghetti
  • handful of hazelnuts crushed
  • parsley leaves to garnish
  • lemon zest to garnish
  • pinch of chilli flakes
  • Handful of Nooch
  • Black pepper

Before you start

Grater | Big pan

Step 1

Prepare the pasta

  • Bring a big pan of water to the boil, throw in a big pinch of salt, add the pasta and cook according to packet instructions (approx 9 minutes)

Ingredients

  • 250g spaghetti

Step 2

Make the gremolata

  • Roughly rip the parsley leaves off the stems, finely chop the leaves (reserving a few whole for garnish) and add to a bowl
  • Peel the garlic and grate with the fine side of a box grater
  • Zest the lemon
  • Halve the lemon and squeeze the juice over the parsley leaves
  • Add the garlic, lemon zest and olive oil to the bowl and stir to combine, adding more olive oil as needed to achieve a pesto-like consistency
  • Taste and season to perfection with salt, pepper and a little chilli 

Ingredients

  • 60g flat leaf parsley
  • 2 cloves garlic
  • 1 large unwaxed lemon
  • 100ml extra virgin olive oil
  • salt
  • pepper & chilli flakes to taste

Step 3

Finish the dish

  • Ladle a little pasta water into the gremolata mixing bowl and stir to combine
  • Drain the pasta, pour the pasta back in the pan, pour over the gremolata, stir to cover (adding more pasta water as needed to achieve a pesto-like consistency) and coat well
  • Transfer to serving bowls and garnish with the reserved parsley leaves, crushed hazelnuts, some more lemon zest and chilli flakes, a good crack of black pepper and serve immediately

Ingredients

  • handful of hazelnuts crushed
  • parsley leaves to garnish
  • lemon zest to garnish
  • pinch of chilli flakes
  • Handful of Nooch
  • Black pepper