Ingredients:

  • 12 oz (340g) spaghetti or linguine
  • 2 cups (480ml) reserved pasta water
  • 1 tbsp (15ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 3 tbsp (12g) nutritional yeast
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 tsp (2g) red pepper flakes
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Boil a large pot of heavily salted water. Cook the 12 oz spaghetti according to the package directions. Note: Salt the water until it tastes like the sea.
  2. Scoop out 2 cups (480ml) of the starchy pasta water using a measuring cup before draining. Wait until the water is cloudy to ensure you have enough starch.
  3. Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced garlic and 1/2 tsp red pepper flakes. Sauté 1–2 mins until the garlic is pale gold and fragrant.
  4. Stir in 3 tbsp nutritional yeast, 1/2 tsp salt, and 1/4 tsp pepper.
  5. Slowly pour in 1 cup (240ml) of the reserved pasta water. Whisk constantly for about 2 mins until the liquid transforms into a smooth, shimmering glaze.
  6. Toss the cooked pasta and 2 cups baby spinach into the skillet.
  7. Stir over medium heat for 60 seconds until the spinach is wilted and the noodles are fully coated.
  8. Stir in 1 tbsp lemon juice and 2 tbsp chopped parsley just before removing from heat.
  9. Taste and add a splash more pasta water if the sauce feels too tight.