One-Pot Creamy Spinach Pasta
Super easy 10-minute, 1-pot vegan creamy spinach pasta!
Cook Time10 mins
Total Time10 mins
- 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