Cream of Spinach Pasta (Vegan + Gluten Free)

Cream of Spinach Pasta

Pasta forever. <3

I shared a peek at this recipe in my stories on Instagram and lots of you messaged me for the recipe. It was a bit of a whim but worked so well, so here we are! Ask and you shall receive. This is such a fast dinner and a great way to get your greens in while enjoying some comfort food. I have a feeling this will be a cold-weather go-to for us.


Recipe

You will need:

  • Pasta of your choice (I am using GF brown rice and quinoa pasta from Aldi)
  • 1/2 cup raw cashews
  • 1 cup veggie stock (or water if you don’t have it)
  • 1 tsp salt
  • Pinch of pepper
  • Pinch of nutmeg
  • 2 tbsp lemon juice
  • 3 cloves garlic
  • 1/4 cup onion, chopped fine
  • 1 cup frozen spinach
  • Vegan parmesan (optional, but I like this recipe)

To make:

  • Cook your package according to package.
  • While that is cooking, add cashews, stock, salt, pepper, nutmeg, and lemon juice to a blender and run until smooth – no lumps.
  • In a saute pan over medium heat, add garlic and onion with a bit of water to avoid sticking. Cook for a couple minutes, or until softened. Add spinach and cashew cream sauce to the pan and bring to a bubble before turning down to simmer. Let simmer for about 10 minutes or so.
  • Add cooked pasta to your creamy spinach sauce and top with vegan parmesan.
  • Enjoy!

Cream of Spinach Pasta

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