Vegan Spinach and Cheese Pasta
Indulge in the creamy and satisfying flavors of Vegan Spinach and Cheese Pasta, a delightful plant-based twist on a classic comfort dish. This recipe pairs tender pasta with a luscious homemade vegan cheese sauce made from soaked cashews, nutritional yeast, and almond milk, creating a rich, dairy-free alternative that's loaded with flavor. Fresh spinach adds vibrant color and a boost of nutrients, while garlic, lemon juice, and a blend of seasonings enhance every bite. Perfectly simple yet irresistibly delicious, this easy-to-make meal comes together in just 30 minutes, making it ideal for weeknight dinners or meal prep. Garnish with optional red pepper flakes for a spicy kick and savor the comfort of this creamy vegan pasta dish. Whether you're vegan, dairy-free, or simply looking for a wholesome meal, this Vegan Spinach and Cheese Pasta is a crowd-pleaser that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 12 oz Dry pasta (gluten-free, if needed)
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 5 cups Fresh spinach, roughly chopped
- 2 cups Unsweetened almond milk
- 1 cup Nutritional yeast
- 1 cup Raw cashews, soaked for 2-4 hours and drained
- 2 tbsp Lemon juice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Optional red pepper flakes (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the spinach to the skillet, stirring occasionally, and cook until it wilts completely, about 3-4 minutes. Remove the skillet from heat and set aside.
Prepare the vegan cheese sauce by combining the almond milk, nutritional yeast, soaked cashews, lemon juice, garlic powder, onion powder, salt, and black pepper in a blender. Blend on high speed until the mixture is smooth and creamy, about 1-2 minutes.
Transfer the cheese sauce to a medium saucepan and heat it over medium-low heat, stirring frequently, until warmed through and slightly thickened, about 5-7 minutes.
Combine the cooked pasta, sautéed spinach, and vegan cheese sauce in the skillet. Toss everything together until the pasta is evenly coated with the sauce.
Serve the pasta warm, garnished with optional red pepper flakes for a hint of heat.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 331.3 g | 120% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 19.4 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1300 mg | 100% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3624 mg | 77% | |
*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.
