Heart-Healthy Spaghetti with Cream Sauce
Indulge in a guilt-free comfort meal with this Heart-Healthy Spaghetti with Cream Sauce, a flavorful and nutritious twist on a classic pasta dish! Made with fiber-rich whole-grain spaghetti and a creamy sauce crafted from unsweetened almond milk, vegetable broth, and nutritional yeast, this recipe delivers a velvety texture without the heaviness of traditional cream sauces. Sautéed garlic, fresh spinach, and juicy cherry tomatoes add layers of vibrant flavor and nutrition, while a splash of lemon juice brightens the dish. Quick to prepare in just 30 minutes, this vegan and low-fat recipe is perfect for busy weeknights or when you're craving a wholesome, heart-smart meal. Garnish with freshly chopped parsley for an elegant finishing touch and serve up a dish that’s as good for your heart as it is for your taste buds!
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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
Toss the cooked spaghetti into the skillet with the sauce, gently mixing until the pasta is fully coated.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 7.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 637 mg | 49% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1948 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
