One-Pot Creamy Spinach Pasta
A quick and easy creamy spinach pasta dish made in one pot, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 tablespoon vegan butter (or oil)
- 3 cloves garlic (minced or crushed)
- 16 oz penne pasta
- 3 cups vegetable stock
- 8 oz vegan cream cheese Can substitute with cashew cream or any non-dairy cream alternative.
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- to taste Salt
- 2 cups spinach (packed)
- 1 teaspoon lemon juice
- Vegan parmesan (optional, for topping)
Instructions
Cooking
- In a large pan over medium heat, melt the vegan butter.
- Sauté the minced garlic for about one minute until fragrant.
- Stir in the penne pasta and vegetable stock, bringing the mixture to a boil.
- Once boiling, reduce the heat to medium-low, cover, and let it simmer for 6-8 minutes or until the pasta is al dente.
- If the pasta absorbs too much liquid before becoming tender, add more veggie stock and continue simmering.
- Add the vegan cream cheese, onion powder, black pepper, and salt, mixing well to combine.
- Lower the heat, then fold in the spinach a handful at a time, covering the pan until wilted.
- Finally, mix in the lemon juice. If the sauce gets too thick, adjust with vegetable stock or non-dairy milk as necessary.
- Serve warm, optionally topped with vegan parmesan.
Notes
To store leftovers, keep in an airtight container in the refrigerator for up to three days. When reheating, add a splash of vegetable stock or plant-based milk for creamiest texture. Avoid refreezing leftovers.