Fresh Lemon, Parsley and Zalmon Spaghetti

Fresh Lemon, Parsley and Zalmon Spaghetti

Serves: 2


Spaghetti of choice

Whole bunch of parsley

1 Lemon

3 Garlic Cloves

3 Tsp Capers


1 Tbsp Nutritional Yeast

Panko Bread Crumbs

1 Tbsp Mixed Herbs

Good Quality Olive Oil





  1. Start my chopping up 1/2 of the parsley until fine
  2. Crush your garlic cloves
  3. Add your garlic cloves and a large glug of oil to a frying pan with a pinch of salt and start frying on a medium heat
  4. Cook your spaghetti in salted water
  5. Add your Parsley to the garlic 
  6. Cook together 
  7. Chop up some more parsley for the top 
  8. Zest 1/2 your lemon into the frying pan 
  9. Juice the whole lemon and add to the frying pan
  10. In a separate frying-pan add your breadcrumbs and mixed herbs and fry dry until the breadcrumbs brown slightly 
  11. Add capers to the frying pan 
  12. Once the Spaghetti has cooked to your preference, add some of the pasta water to the frying pan to bulk out the sauce
  13. Drain the spaghetti and add to the frying pan, add the nutritional yeast and mix well until all the spaghetti is covered in the garlic and parsley sauce
  14. Plate up the spaghetti, topping it with the breadcrumbs, slithers of Zalmon, more parsley and a good grind of pepper 
Back to blog