Creamy Vegan Meyer Lemon + Spinach Fetuccine

Spring is here, and we are transitioning between the biological desire to eat hearty winter foods to a more lighter fare. Most people do not realize that citrus fruits are technically a winter fruit. 

With the harvest of Meyer Lemons, I could not help but crave something lemony and creamy. 

My love for lemons is something that is deep within my soul. I remember as a college student I would dream of living and traveling in Spain and Greece. Naturally a sun baby, I have found a deep appreciation of the winter season, specifically the clouds and the rain in the Pacific Northwest. 

The rain is spiritual. It cleanses the land and symbolically cleanses the soul. It's no wonder why things feel and smell fresh after a nice, hard rain. The rain is magical, just like its polar opposite buddy, the sun. 

Most people are happiest when it's sunny because the light affects our circadian rhythm.  The lemon, like the sun is symbolic to this time of year in many ways. It's no wonder why I named travel blog The Lemon Tree. Lemons have such an interesting history of migration and have been used for medicinal purposes in the past. 

This craving for something hearty yet light inspired me to concoct a comfort-food favorite, vegan style. 

The camellias are also one of my favorite spring-time flowers. With them blooming, I realized their color matches a specific table cloth that I bought in Hannover, Germany.  The beauty of the brightness between the lemons and camellias prove that nature is the true artist in life. 

"A little lemon juice makes everything taste better."
​- Virginia Sanbar

For this recipe, I used Meyer Lemons. Meyer lemons are a cross between a lemon and an orange. The flavor is light and not as sour and  potent like traditional lemon juice. If Meyer Lemons are not available, use regular lemon juice, but gradually add the juice so the pasta sauce is not overly sour.

Feel free to add more vegetables. I used spinach to add a touch of color, and calcium, to the meal.

Food and seasons go hand in hand like metaphors in poetry.  Spring is the season of rebirth and is our time to get out of hiding and reconnect with nature. It's the season of fertility and the time to plant our seeds for our ideas, wishes, hopes and dreams. Nature is our true teacher, as mentioned in my latest Sunspiration post. So to end, here is another lovely quote below.

"I want to make lemonade out of the lemons
​that life handed me."
- Elizabeth Rae Kovar

Creamy Vegan Meyer Lemon + Spinach Fetuccine
Cook Time: 20-25 minutes
Serves 2-3

Ingredients:
1/2-3/4 box of uncooked fetuccine noodles
1 1/4 cup fresh spinach
2 cups almond milk
1/4 cup meyer lemon juice
2 tbsp corn starch
2 garlic cloves, minced
1.5-2 tbsp olive oil
1 tsp zest from the meyer lemon
1 tbsp shallot, diced
1 tsp salt
1/2 tsp nutritional yeast
Pinch pepper

Directions: 
Bring a pot of water to a boil and cook the pasta according to the package directions. Cook the shallot and garlic in olive oil until translucent. Next, add the cornstarch and mix until blended. Add the milk, salt,  pepper and lemon zest. Frequently mix until the liquid thickens. Once it's near your preferred texture, add the lemon juice and nutritional yeast. Mix and add the spinach. 

Let the sauce simmer on low and once the noodles are done cooking, rinse under cool water and then  add the noodles to the sauce. Use tongues to mix the noodles and spinach. Adjust any flavors if needed. Serve warm! 

*Using 1/2 the box of pasta will make the final result more creamy or "soupy" since there are less noodles to absorb the sauce. 

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