Creamy Vegan Spinach Pasta
You are certain to love this easy and light creamy spinach pasta. It’s a great recipe for summer or any time of year. It's flavorful and creamy, but with a lightness you wouldn't expect. The pasta will give you energy without being bogged down from cheese and heavy cream. It pairs perfectly with our vegan Crab Cakes, but honestly, it's also a great meal all on its own, with some garlic bread of course!
Ingredients
For the dish:
- 8 oz dry fettuccine noodles
- ⅓ cup reserved pasta water
For the garlic spinach:
- 1/2 tsp olive oil
- 2.5 cups spinach de-stemmed and chopped
- 5-6 cloves garlic minced
For the creamy sauce:
- 4 oz silken tofu
- 2 Tbsp dry white wine or white wine vinegar
- 2 Tbsp lemon juice
- 1 Tbsp miso paste
- 1/2 Tbsp onion powder
- 1 tsp sea salt
- 1/4 tsp white pepper
Instructions
- Cook the pasta according to box directions, reserving 1/3 cup of the pasta cooking water for the sauce.
- Make the sauce: While the pasta cooks, make your sauce by adding all the ingredients to a small blender or food processor and blending until smooth. Cover and set this in the fridge until ready to use.
- Saute the spinach: Heat the olive oil in a medium saute pan on medium heat. Add the garlic and cook for 2-3 minutes. Add the spinach and stir to coat. Cook for 1-2 minutes or until spinach is slightly wilted.
- Assemble the dish: Toss the sauce with the drained pasta and 1/3 cup reserved pasta water. Then, stir in the spinach. Cover and heat on low stirring often until warmed through and the sauce has reached your desired thickness.
- Serve hot with vegan crab cakes and/or garlic bread, topped with freshly cracked black pepper. Enjoy!
Nutrition
Calories: 267kcalCarbohydrates: 46gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gSodium: 770mgPotassium: 340mgFiber: 3gSugar: 2gVitamin A: 1798IUVitamin C: 10mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!