Description
Packed with the goodness of fresh spinach and the savory taste of parmesan, this Vegan Parmesan Spinach Pasta is perfect for busy weeknights.
Ingredients
Scale
Base Ingredients:
- 5 oz. fresh baby spinach, chopped (approx. 4 to 5 cups)
- 1 Tablespoon minced garlic
- 1 ½ cups low-sodium vegetable broth *
- 1/3 cup hot pasta water *
- 2 Tablespoons nutritional yeast
- ¼ cup Vegan Parmesan Cheese *
- 1 teaspoon lemon juice (optional) *
Herb/Spice Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ to ¾ teaspoon sea salt (+/-) *
- Pinch black pepper (+/-)
Other Ingredients:
- 8 oz. pasta (of choice)
Optional Toppings:
- Vegan Parmesan Cheese
- Freshly chopped parsley
Instructions
- Cook the pasta according to package directions, set aside to drain. Retain 1/3 cup of hot pasta water (set aside).
- In a large skillet, add the chopped baby spinach, minced garlic, vegetable broth, and 1/3 cup of hot pasta water. Heat over medium heat for several minutes until the spinach starts to wilt, then all the remaining Base Ingredients and Herb/Spice Ingredients. Stir well to combine.
- Continue to simmer over low heat for 3 minutes, then add the cooked pasta and continue to lightly simmer for several more minutes.
- Serve topped with Vegan Parmesan Cheese and freshly chopped parsley.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4