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Spinach Pasta

Spinach Pasta

  • Author: David
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Spinach Pasta is a vibrant, fresh, and comforting meal perfect for busy weeknights. This quick recipe combines tender pasta with nutrient-rich baby spinach and flavorful, plant-based sauces using simple, wholesome ingredients. Ready in under 30 minutes, it offers versatility with creamy or light tangy options that are easy to customize based on your pantry and taste preferences.

Ingredients

Scale

Main Ingredients

  • 200g fresh baby spinach
  • 250g pasta (penne, fusilli, or spaghetti)
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp vegetarian Worcestershire sauce
  • 2 tbsp apple cider vinegar (natural)
  • 50g plant-based parmesan (plant-based)
  • 100ml cashew cream sauce (plant-based) thickened with natural gelling agent
  • Salt, to taste
  • Pepper, to taste

Optional Variations

  • Pinch of red chili flakes
  • 100g sliced mushrooms, sautéed
  • Zest and juice of 1 lemon
  • Nut-based pesto (blend spinach, nuts, olive oil, garlic, and apple cider vinegar)
  • Toasted pine nuts or crushed walnuts for garnish
  • Fresh herbs like basil or parsley for garnish

Instructions

  1. Prepare Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain the pasta, reserving a small amount of pasta water, and set aside.
  2. Sauté Garlic and Spinach: Heat olive oil in a large pan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Toss in fresh baby spinach and sauté until just wilted and bright green.
  3. Create the Sauce: Add vegetarian Worcestershire sauce and a splash of apple cider vinegar to the pan with the spinach and garlic. Stir in the plant-based parmesan or the cashew cream sauce thickened with natural gelling agent for creaminess. Mix well, adding reserved pasta water as needed to achieve a smooth sauce consistency.
  4. Combine Pasta and Sauce: Add the cooked pasta to the spinach sauce and toss until evenly coated. Season with salt and pepper to your preference.
  5. Serve Immediately: Garnish with extra plant-based parmesan or fresh herbs such as basil or parsley. Optionally, sprinkle toasted pine nuts or walnuts for added texture.

Notes

  • Use fresh baby spinach for tenderness and a mild flavor that cooks quickly.
  • Reserve some pasta water; its starchiness helps bind and smooth the sauce.
  • Do not overcook garlic to prevent bitterness; cook just until fragrant.
  • Use natural gelling agents sparingly to keep the sauce light and creamy.
  • Balance acidity properly with apple cider vinegar to brighten and complement creamy elements.
  • Frozen spinach can be used if thawed and excess moisture drained before cooking.
  • Short pasta shapes like penne or fusilli hold sauce best. Gluten-free pasta varieties work well as alternatives.
  • For creamier sauce without dairy, blend soaked cashews with a natural gelling agent and seasoning.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze portions for longer storage and reheat gently with a splash of water or plant-based milk.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Sautéing
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup (approximately 180g)
  • Calories: 320
  • Sugar: 3g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: Spinach Pasta, Plant-based pasta recipe, Quick weeknight dinner, Gluten-free pasta, Creamy spinach pasta, Vegan pasta

Find it online: https://yummyrecipeszone.com/spinach-pasta/