Vegan Spinach Fettuccine
Elevate your pasta night with this creamy and vibrant Vegan Spinach Fettuccine, a delightfully plant-based twist on a classic favorite. This recipe combines tender fettuccine—perfectly cooked al dente—with a silky spinach-based sauce that’s rich in flavor and packed with nutrients. Featuring fresh spinach, soaked cashews, nutritional yeast, and unsweetened plant-based milk, the sauce creates a luscious, dairy-free creaminess that pairs beautifully with the tang of lemon juice and the savory edge of garlic and olive oil. Ready in just 35 minutes, this dish is great for busy weeknights or elegant dinners. Customize it with gluten-free pasta for dietary needs and garnish with optional red pepper flakes for a hint of spice. Serve up this wholesome, vegan pasta dish for a satisfying and nutritious meal everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz fettuccine pasta (made from durum wheat or gluten-free option for gluten-free diets)
- 4 cups fresh spinach leaves
- 1.5 cups unsweetened plant-based milk (e.g., almond, soy, or oat milk)
- 1.5 tablespoons nutritional yeast
- 0.5 cup raw cashews (soaked in hot water for 15 minutes)
- 1 tablespoon lemon juice
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon optional red pepper flakes (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the spinach sauce. In a blender, combine fresh spinach leaves, plant-based milk, soaked cashews, nutritional yeast, lemon juice, garlic cloves, olive oil, salt, and pepper. Blend on high speed until smooth and creamy, about 1-2 minutes.
Heat a large skillet over medium heat. Pour the spinach sauce into the skillet and heat for 3-5 minutes, stirring constantly, until the sauce thickens slightly.
Add the cooked fettuccine to the skillet with the spinach sauce. Toss well to coat the pasta evenly in the sauce. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed.
Serve the vegan spinach fettuccine immediately. Optional: Sprinkle with red pepper flakes for a touch of heat. Enjoy!
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 9.7 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 607 mg | 47% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1525 mg | 32% | |
*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.
