One-Pot Creamy Spinach Pasta
Super easy 10-minute, 1-pot vegan creamy spinach pasta!
Servings: 6
Calories: 367kcal
Ingredients
- 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
- ¼ tsp black pepper
- ½ tsp onion powder
- salt to taste
- 2 cups spinach packed
- 1 tsp lemon juice
- vegan parmesan optional, for topping
Instructions
- 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.
Video
Nutrition
Calories: 367kcal | Carbohydrates: 60g | Protein: 11.5g | Fat: 8.7g