Vegan Pasta with Spinach
Indulge in the creamy goodness of this Vegan Pasta with Spinach, a wholesome and flavor-packed dish that's perfect for weeknight dinners or entertaining guests. Featuring tender vegan pasta tossed in a luscious coconut milk-based sauce, this recipe is elevated with the savory depth of nutritional yeast and a hint of zesty lemon juice. Fresh baby spinach adds a vibrant touch of greenery, while aromatic garlic and onion infuse every bite with irresistible flavor. Ready in just 30 minutes, this plant-based pasta is as easy to make as it is delicious. Top it off with juicy halved cherry tomatoes for a pop of color and freshness, and savor the ultimate vegan comfort food that’s both nutrient-rich and satisfying.
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Recipe Information
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)
Instructions
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.
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.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Toss in the baby spinach leaves and cook until wilted, stirring occasionally, for about 2-3 minutes.
Reduce the heat to low and pour in the coconut milk. Stir to combine with the spinach mixture.
Add the nutritional yeast and lemon juice to the skillet, and season with salt and freshly ground black pepper.
Simmer the sauce for 2-3 minutes to allow the flavors to meld together. Adjust seasoning to taste if necessary.
Add the cooked pasta to the skillet, tossing gently to coat the pasta evenly with the spinach sauce.
Serve the vegan pasta with spinach hot, garnished with halved cherry tomatoes if desired.
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 28.6 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1747 mg | 37% | |
*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.
