Creamy Spinach Pasta

The secret to this creamy, comforting pasta is finding vegan cream cheese and Parmesan cheese. Fresh spinach is best, but in a pinch you can use frozen. Just remember to squeeze it out well to get the water out, and just add at the end to warm it up.

  • 1 tbs Olive oil
  • 2 cloves Garlic, crushed
  • 16 oz Pasta, penne or your choice
  • 3 cups Vegetable stock
  • 8 oz Vegan cream cheese
  • ½ tsp Salt and pepper
  • ½ tsp Onion powder
  • 2 cups Spinach packed
  • 1 tsp Lemon juice
  • 1 tbs Vegan Parmesan, optional

1. Heat olive oil in a saucepan and sauté garlic for 1 minute.

2. Stir in the pasta and vegetable stock and bring to a boil, then reduce heat and cook 6-8 minutes until pasta is al dente.

3. If the pasta soaks up all the liquid before it’s done, add a little more stock and simmer until cooked through.

4. Stir in cream cheese, onion powder, salt and salt and reduce the heat to low.

5. Fold in the spinach a handful at a time, then cover the pan for just a few minutes until it wilts and mix.

6. Finally, mix in lemon juice and a bit more stock or nondairy milk to thin it out if needed.

7. Serve topped with vegan Parmesan.

Serves 4-6 | Time to Table 10-15 mins