Creamy Vegan Pasta
Experience the rich, creamy taste of this vegan pasta dish, packed with nutrients and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Vegan
Ingredients
Scale
- 8 oz pasta of your choice (whole grain or gluten-free)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- Fresh basil, chopped (to taste)
Instructions
- 1. Cook Your Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 2. Sauté Garlic: In a large skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about one minute.
- 3. Create the Sauce: Pour in the coconut milk and vegetable broth into the skillet with sautéed garlic. Stir in nutritional yeast and lemon juice. Allow it to simmer gently until well combined.
- 4. Add Spinach: Once the sauce is simmering, add fresh spinach and stir continuously until wilted, approximately two minutes.
- 5. Combine Pasta and Sauce: Add the drained pasta into your creamy sauce mixture, tossing everything together until each noodle is generously coated. Adjust consistency with additional broth if needed.
- 6. Serve with Style: Transfer your creamy vegan pasta onto plates or bowls and garnish with fresh basil if desired.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 360
- Sugar: 2g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize your dish by adding seasonal vegetables or plant-based proteins like chickpeas or tofu. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove with a splash of vegetable broth or water for creaminess restoration.