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Vegan cheesy spinach pasta

Vegan cheesy spinach pasta

What’s better than a vegan creamy, cheesy flavoured pasta? One that’s on the table in 25 minutes.

Leeks and nutmeg give this a depth you wouldn’t expect from a quick dish, while nutritional yeast adds the all-important cheese flavour.

If you’re stuck for dinner ideas tonight, make it this creamy textured and delicious plant-based pasta.

Gluten Free

Vegan

Vegetarian

Easy

Serves 1

Prep time: 10mins

Cook time: 15mins

Total time: 25mins

Nutrition: per serving

Ingredients

  • 1 tsp Tiana coconut oil *
  • 1 leek, sliced
  • ½ tsp crushed garlic
  • 1 tsp oregano *
  • 2 large handfuls of spinach leaves
  • 1 x serving Eat Water Penne pasta *
  • 300ml Provamel almond milk *
  • 1 tbsp cornflour
  • 4 tbsp nutritional yeast *
  • Large pinch of ground nutmeg *
  • Large pinch lo-salt and black pepper
  • Fresh parsley, to garnish
  • * Available at Holland & Barrett

Method

  • Heat the coconut oil in a non-stick pan then add the leek, garlic and oregano. Cook for 8-10 minutes until softened, then remove from the heat.
  • Meanwhile prepare the pasta according to packet instructions then drain.
  • Place the almond milk in a small saucepan and bring to just under the boil. Mix together the cornflour with a little water to form a paste, then pour this into the milk and whisk for a few minutes until it starts to thicken up nicely.
  • Stir in the nutritional yeast, nutmeg and seasoning, then stir through the cooked leeks, drained pasta and spinach to heat through.
  • Serve out onto a plate, decorate with fresh parsley then enjoy straight away!