Vegan Spaghetti With Olives and Lemon |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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If you use a non-wheat pasta, Brown Rice Spaghetti for example, this recipe is suitable for the 21 day cleanse - Gluten-free, sugar-free, caffeine-free, alcohol-free and vegan! Ingredients:
1 lb brown rice spaghetti |
1 tablespoon sea salt |
1 tablespoon olive oil |
1/3 cup olive oil |
1 cup kalamata olive, pitted |
1/4 cup parsley, coarsely chopped |
4 garlic cloves, peeled and minced |
3 tablespoons lemon juice, freshly squeezed |
1 teaspoon lemon zest |
1/4 teaspoon black pepper |
Directions:
1. Place the salt and 1 tablespoon of olive oil in a large pot of water - bring to a boil. Add the spaghetti and stir occasionally to prevent sticking. Cook according to package directions.
2. Meanwhile, prepare the sauce. Place all remaining ingredients in a blender or food processor and blend until thoroughly combined.
3. When the pasta is cooked, drain it, return it to the cooking pot and pour the sauce over all. Stir through and serve immediately.
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