Creamy spinach pasta in a large cast iron pan with a wooden spoon.
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5 from 3 votes

One-Pot Creamy Spinach Pasta

Super easy 10-minute, 1-pot vegan creamy spinach pasta!
Cook Time10 mins
Total Time10 mins
Course: Dinner, Main Course
Cuisine: American, Vegan
Keyword: easy dinner, one-pot creamy spinach pasta, vegan dinner
Servings: 6
Calories: 367kcal
Author: Karissa Besaw


  • 1 tbsp vegan butter or oil
  • 3 cloves garlic minced or crushed
  • 16 oz penne pasta
  • 3 cups vegetable stock
  • 8 oz vegan cream cheese
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • salt to taste
  • 2 cups spinach packed
  • 1 tsp lemon juice
  • vegan parmesan optional, for topping


  • In a large pan on medium heat, melt the vegan butter then saute the garlic for about a minute. Garlic burns super easily, so keep an eye on it.
  • Stir in the pasta and vegetable stock. Bring to a boil, then reduce the heat to medium-low. Cover the pan and let simmer for 6-8 minutes or until the pasta is al dente.
  • If the pasta has soaked up all the water but isn't tender, add a little more veggie stock as needed and simmer until cooked through.
  • Stir in the cream cheese, onion powder, pepper and salt. Reduce the heat to low.
  • Fold in the spinach a handful at a time then cover the pan until it has wilted.
  • Mix in the lemon juice. If the sauce is too thick, add a little veggie stock or non-dairy milk to thin it out to your desired consistency.
  • Serve warm! If you want, top with vegan parmesan.



Calories: 367kcal | Carbohydrates: 60g | Protein: 11.5g | Fat: 8.7g