• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
One-Pan ‘Nduja Aubergine + Chickpeas
Maple Roasted Carrot Hummus
Creamy Miso + Coconut Butter Beans
One-Pot Pasta + Bean Broth
Salad Leaf Pesto Pasta
One Pot Lentil + Coconut Curry Soup
Cumin-Spiced Cherry Tomatoes + Chickpeas
Butter Cauliflower
Gochujang Tofu Ramen
Pan con Tomate
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
DinnersLunches + lights

Creamy Spinach Pasta

by Roxy, So Vegan May 27, 2021September 21, 2022
May 27, 2021September 21, 2022
Vegan Creamy Spinach Pasta Recipe
  • We use oat milk, which adds a subtle sweetness to the sauce. Although any plant-based milk would still work well.
  • You can make this gluten-free by simply using gluten-free pasta. We use fusilli which perfectly wraps itself around the sauce, but you can use any variety of pasta you like.
  • Freshly ground nutmeg will make all the difference here. Whole spices preserve their flavour so much better than ground spices.

Creamy Spinach Pasta

Creamy Spinach Pasta ✌️

Posted by So Vegan on Thursday, 27 May 2021

Vegan Creamy Spinach Pasta Recipe

Creamy Spinach Pasta

Serves: 2 people Prep Time: 15 minutes Cooking Time: 14 minutes 14 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Creamy Spinach Pasta Recipe 70g / 2.5oz cashews
  • 1 cup plant-based milk
  • 1 tbsp nutritional yeast
  • 1/2 tbsp cornflour (cornstarch in the US)
  • 1/4 tsp freshly ground nutmeg
  • salt + pepper
  • olive oil
  • 1/2 onion, diced
  • 2 garlic cloves, diced
  • 120g / 4.2oz baby spinach
  • 160g / 5.6oz pasta (or gluten-free pasta)

Method

  1. Transfer the cashews to a small bowl and cover with hot water straight from the kettle. Leave to soak for 20 minutes.
  2. Next cook the pasta as per the packet instructions. Note: when you drain the pasta reserve roughly a cup of the pasta water for later.
  3. Drain the cashews and add them to a blender along with the plant-based milk, nutritional yeast, cornflour, nutmeg and generous pinches of salt and pepper. Blend until smooth.
  4. Next, drizzle a little olive oil in a frying pan on a medium heat. Once hot, fry the onion and garlic for 5 minutes or until translucent.
  5. Add the cashew sauce and spinach to the frying pan. Cook for 3-5 minutes until the sauce is hot and has thickened slightly and the spinach is wilted. Add a couple of tablespoons of reserved pasta water if needed to loosen the sauce. Now throw in the cooked pasta, taste, and season with salt and pepper to perfection.
  6. Divide the pasta between 2 serving bowls and finish with a drizzle of olive oil and a sprinkling of pepper.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Cosy mealsPasta loversQuick dinners
2 Comments
9
FacebookTwitterGoogle +Pinterest
Previous post
Vegan Fried ‘Chicken’
Next post
Garlic + Herb Compound Butter

You may also like

One-Pan ‘Nduja Aubergine + Chickpeas

September 29, 2023

Creamy Miso + Coconut Butter Beans

September 22, 2023

One-Pot Pasta + Bean Broth

September 19, 2023

Salad Leaf Pesto Pasta

September 5, 2023

One Pot Lentil + Coconut Curry Soup

August 31, 2023

Cumin-Spiced Cherry Tomatoes + Chickpeas

August 29, 2023

Butter Cauliflower

August 22, 2023

Gochujang Tofu Ramen

August 9, 2023

Pasta Romesco

August 2, 2023

Beetroot Burger

July 4, 2023

2 Comments

Stacey July 14, 2022 - 11:05 am

This recipe is super easy and so delicious! I made it as a last minute dinner to use up some spinach that I had in my fridge. I made it as per the instructions, but added some mushrooms while cooking and topped it with some toasted pine nuts (my husband loves pine bites with pasta). Even my two mini vegans loved this one! This is going to be a regular in our house from now on. Thanks guys!

Reply
Anonymous August 25, 2023 - 7:11 pm

Loved this dish. The cashews/nutmeg is an amazing flavour combo. I added a small box of mushrooms and was pleased … this will become a go-to for me !!

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    Creamy Miso + Coconut Butter Beans

    September 22, 2023
  • 2

    One Pot Lentil + Coconut Curry Soup

    August 31, 2023
  • 3

    One Pot Mushroom Stroganoff

    January 17, 2019
  • 4

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 5

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2023 SO VEGAN - Terms - Contact