Ingredients
Equipment
Method
Sauté Aromatics
- In a large pan or pot over medium heat, melt the vegan butter. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as this can make the dish bitter.
Cook the Pasta
- Stir in the penne pasta and vegetable stock. Increase the heat to bring the mixture to a boil, then reduce it to medium-low. Cover the pot and let it simmer for 6-8 minutes, or until the pasta is al dente (tender but still firm to the bite).
Check Pasta Doneness
- If the pasta has absorbed all the liquid but isn't tender yet, add a small splash more vegetable stock (about 1/4 cup at a time) and continue to simmer until cooked through. This ensures perfectly cooked pasta.
Create the Creamy Sauce
- Reduce the heat to low. Stir in the vegan cream cheese, onion powder, black pepper, and salt to taste. Mix until the cream cheese is fully melted and incorporated, creating a smooth sauce.
Wilt the Spinach
- Add the packed spinach to the pot a handful at a time. Cover the pot briefly after each addition until the spinach wilts down into the sauce. This helps it cook evenly and integrate beautifully.
Add Brightness
- Stir in the lemon juice for a touch of brightness that cuts through the richness. If the sauce seems too thick for your liking, thin it out with a little more vegetable stock or unsweetened non-dairy milk until it reaches your desired consistency.
Serve
- Serve the creamy one pot spinach pasta warm immediately. Top with optional vegan parmesan for an extra savory kick.
Nutrition
Notes
Tips & Tricks: The vegan cream cheese acts as an emulsifier and thickener, providing the luxurious, creamy texture. Always opt for vegetable stock over plain water to infuse the pasta with extra flavor. Pay close attention when sautéing garlic; it can go from fragrant to burnt very quickly. Seasoning is crucial; always taste and adjust before serving. Prevent pasta from sticking by stirring gently during simmering. Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of liquid to loosen the sauce. Freezing is possible but may alter texture.