Creamy Spinach Pasta
As a child I loved creamed spinach... At times I would just have the frozen creamed spinach for dinner, sometimes with pasta, sometimes with a fried egg and potatoes or just by itself... So this brings back memories of my earliest cooking days, but I've made a few tweaks to make it tastier and a bit more like a real dish and not just warmed up frozen stuff... Saying this, feel free to use frozen spinach instead!
| Serves | Prep Time |
| 4 | 60 mins |
Ingredients:
- Sauce
- 3 tbs of oil
- 1 medium onion
- 4 garlic cloves
- 1 lemon worth of juice
- 1kg spinach
- 250-500ml vegan cream (e.g. Alpro Soy Cuisine)
- 5 tbs of nutritional yeast
- salt and pepper to taste
- Pasta
- 500g Penne
- 2-3 litres of water
- 3 tsp. salt
Method
- Chop onion and garlic finely.
- To a large pan on medium high heat add 3 TBL of oil and the chopped garlic and onion. Let them cook for about 3-5 minutes until the onion is translucent. Be careful not to brown the onion!
- Once the onion is translucent, you can add the spinach and about h tsp. of salt. It will look dry at first, but the spinach will start to lose water quickly. Lower the heat of the sauce and put the water for the pasta on the stove.
- When the water starts to boil, add 3 tsp. of salt and the pasta. Cook according to instructions.
- Once the spinach is wilted, add salt, vegan cream. lemon and nutritional yeast. Start with a little bit of cream, you don’t want the sauce to be too soupy.
- Season the sauce with additional salt, pepper and nutritional yeast.
- When the pasta is al dente, strain it, put it into the pan with the spinach sauce and mix well.
- Serve the pasta into four bowls (reserving some in the pan) and enjoy!