Vegan Pasta with Spinach
Elevate your weeknight dinner routine with this creamy and wholesome Vegan Pasta with Spinach. Loaded with tender baby spinach, aromatic garlic, and a velvety coconut milk sauce, this plant-based pasta is a flavorful and guilt-free indulgence. Nutritional yeast adds a cheesy, umami depth, while a splash of lemon juice brightens every bite. Quick and easy to prepare in just 30 minutes, this recipe combines the hearty texture of vegan pasta with a nutrient-packed spinach sauce that's perfect for satisfying cravings. Garnish with cherry tomatoes for a burst of freshness, and you'll have a healthy, crowd-pleasing dish ideal for any occasion. Whether you're a seasoned vegan or simply exploring plant-based meals, this recipe promises comfort and convenience without compromising on flavor.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 ounces Vegan pasta (such as fusilli or penne)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 5 cups Baby spinach leaves
- 1 cup Coconut milk
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 cup Cherry tomatoes, halved (optional for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the vegan pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes.
Step 3
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Step 4
Toss in the baby spinach leaves and cook until wilted, stirring occasionally, for about 2-3 minutes.
Step 5
Reduce the heat to low and pour in the coconut milk. Stir to combine with the spinach mixture.
Step 6
Add the nutritional yeast and lemon juice to the skillet, and season with salt and freshly ground black pepper.
Step 7
Simmer the sauce for 2-3 minutes to allow the flavors to meld together. Adjust seasoning to taste if necessary.
Step 8
Add the cooked pasta to the skillet, tossing gently to coat the pasta evenly with the spinach sauce.
Step 9
Serve the vegan pasta with spinach hot, garnished with halved cherry tomatoes if desired.
Nutrition Facts
| Serving size | (897.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 867.3 |
| Total Fat 31.3g | 0% |
| Saturated Fat 5.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1338.8mg | 0% |
| Total Carbohydrate 121.4g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 28.6g | |
| Protein 28.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 196.4mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 1747.2mg | 0% |
Source of Calories