Heart-Healthy Spaghetti with Cream Sauce
Indulge in the creamy decadence of this **Heart-Healthy Spaghetti with Cream Sauce**, a wholesome twist on a classic comfort dish. Made with nutrient-rich **whole-grain spaghetti**, a velvety sauce crafted from **unsweetened almond milk**, and the savory punch of **nutritional yeast**, this recipe delivers a satisfying flavor while prioritizing your wellbeing. The addition of vibrant **baby spinach** and juicy **cherry tomatoes** not only boosts its nutritional value but also adds a pop of color to your plate. With just 30 minutes needed from prep to table, this quick and easy pasta dish is the perfect go-to for busy weeknights. Whether you're following a heart-healthy diet or simply looking for a guilt-free indulgence, this recipe is sure to become a household favorite. Garnish with fresh parsley for an elegant finishing touch!
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Ingredients
- 8 ounces Whole-grain spaghetti
- 2 tablespoons Extra-virgin olive oil
- 3 units Garlic cloves, minced
- 1 cup Unsalted vegetable broth
- 1 cup Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 1 tablespoon Cornstarch
- 1 tablespoon Fresh lemon juice
- 2 cups Baby spinach, chopped
- 1 cup Cherry tomatoes, halved
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Bring a large pot of water to a boil. Cook the whole-grain spaghetti according to the package instructions until al dente. Drain and set aside.
Step 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Step 3
In a small bowl, whisk together the vegetable broth, almond milk, nutritional yeast, and cornstarch until smooth. Pour this mixture into the skillet with the garlic.
Step 4
Constantly stir the sauce over medium heat for 3-4 minutes until it begins to thicken. Reduce the heat to low and stir in the fresh lemon juice, salt, and ground black pepper.
Step 5
Add the chopped spinach and cherry tomatoes to the skillet. Cook for another 2-3 minutes, stirring frequently, until the spinach is wilted and the tomatoes are slightly softened.
Step 6
Toss the cooked spaghetti into the skillet with the sauce, gently mixing until the pasta is fully coated.
Step 7
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
| Serving size | (1065.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 735.3 |
| Total Fat 33.0g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1468.9mg | 0% |
| Total Carbohydrate 91.9g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 7.9g | |
| Protein 28.6g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 637.1mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 1947.5mg | 0% |
Source of Calories