‘When life gives you lemons, add carbs.’


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Serves: 4

Preparation time: 10 minutes

Cooking time: 20 – 25 minutes


  • 300g of mushrooms
  • Salt and pepper
  • 1 teaspoon of garlic granules
  • 1 large onion
  • ½ cup of frozen peas
  • 1 cup of unsweetened soy/almond milk
  • 1 teaspoon of rosemary
  • Zest of one lemon
  • Juice of half a lemon
  • 125g of vegan cheese
  • Spaghetti, enough for 4 people

Nutritional value per serving:

  • Calories, kcal 253.8
  • Fat, g 10.4
  • Saturates, g 0.4
  • Carbs, g 34.6
  • Sugars, g 6.9
  • Fibre, g 5.1
  • Protein, g 11.1
  • Sodium, g 0.295


  1. Firstly, chop your onions and mushrooms, grate your cheese and zest your lemon.
  2. Next, pop the pasta on and heat some oil in a pan, and cook the onions and mushrooms until the onions begin to turn translucent.
  3. Now, add the garlic granules, rosemary, salt, and pepper and cook for a few more minutes.
  4. Next add the lemon zest and juice, peas, vegan milk and cheese and mix well, while bringing to a boil.
  5. Then, reduce to a medium heat and cook for 10 – 15 more minutes, while checking occasionally.
  6. Finally, drain the pasta and mix thoroughly with the sauce, then serve and enjoy!

Lemon and cheese pasta


  • I’d highly recommend serving this with some vegan garlic bread – Sainsbury’s basic one is vegan – just so you know.
  • You could even add some spinach to this dish for some additional greenery.

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