Video
Easy, 20 Minute Vegan Pasta
A 20-minute dinner. You are going to love this healthy, easy vegan pasta!
Equipment
Ingredients
- 2 tablespoons olive oil
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 8 ounces spinach leaves
- 8 ounces linguine or spaghetti
- 1/4 cup vegan parmesan cheese, I use my homemade version to keep in the freezer
Instructions
- Bring a large pot of salted water to a boil.
- Heat the oil in a large skillet over medium heat. Add the shallots and cook until soft and caramelized, about 5 minutes. Stir in the garlic, red pepper flakes and pinch salt/pepper.
- Add in the spinach and cook until wilted.
- Meanwhile, add the pasta to the salted water and cook for a little more than half of the recommended time. For instance, if al dente is 10 minutes, cook for 6.
- Add the slightly uncooked pasta to the skillet along with 2 ladles of pasta water. The pasta water has starches to help the sauce cling to the pasta, so don't substitute regular water. Bring to a simmer and cook, stirring often, until the water has evaporated. Add more pasta water, one ladle at a time (might only need 1-2 more), until pasta is al dente/cooked through.
- Stir in the parmesan cheese and season to taste, if needed.
Nutrition
Serving: 1servingCalories: 402kcalCarbohydrates: 64gProtein: 13gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 71mgPotassium: 685mgFiber: 5gSugar: 4gVitamin A: 7139IUVitamin C: 24mgCalcium: 104mgIron: 3mg