Name: Vegan Spinach Alfredo Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Vegan
Ingredients: 8 ounces pasta (your choice); 1 cup raw cashews (soaked); 2 cups fresh spinach; 1 cup unsweetened plant milk; 2 tablespoons nutritional yeast; 3 cloves garlic; 1 small onion, diced; 2 tablespoons olive oil; 2 tablespoons lemon juice; Salt and pepper to taste; ½ teaspoon Italian seasoning

This Vegan Spinach Alfredo Pasta combines creamy plant-based Alfredo sauce with tender pasta and fresh spinach, creating a healthy and satisfying dish. Perfect for dinner, it’s quick to make, nutrient-rich, and irresistibly flavorful. Whether for a weeknight or special occasion, this recipe will delight vegans and non-vegans alike.

Recipe Tips and Tricks

Blend to Perfection: Use a high-speed blender for a silky-smooth sauce.
Salt Pasta Water: Enhances the overall flavor of the dish.
Quick Wilt Spinach: Add spinach at the end to retain nutrients and vibrant color.
Adjust Consistency: Thin the sauce with pasta water for your preferred texture.
Taste Test: Always taste and adjust seasonings before serving.

Why You’ll Love This Recipe

This recipe is a perfect blend of comfort and nutrition. The creamy Alfredo sauce is made without dairy, keeping it light yet indulgent. The addition of spinach not only boosts its nutritional profile but also adds a fresh pop of color. It’s an easy dish that’s customizable, crowd-pleasing, and ideal for meal prep. Plus, it uses simple ingredients you likely already have in your pantry!

Yield: Serves 4

Vegan Spinach Alfredo Pasta

Creamy Vegan Spinach Alfredo Pasta: a healthy, delicious, plant-based dinner that’s easy to make and perfect for any occasion.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

8 ounces pasta (your choice)
1 cup raw cashews (soaked)
2 cups fresh spinach
1 cup unsweetened plant milk
2 tablespoons nutritional yeast
3 cloves garlic
1 small onion, diced
2 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste
½ teaspoon Italian seasoning

Instructions

Prepare Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add diced onion and garlic, cooking until fragrant and soft, about 5 minutes.
Blend Sauce: In a high-speed blender, combine soaked cashews, sautéed onion and garlic, nutritional yeast, plant milk, lemon juice, and seasonings. Blend until smooth, adjusting with pasta water to reach desired consistency.
Cook Spinach: In the same skillet, add the fresh spinach and cook until just wilted, about 2 minutes.
Combine: Add the pasta to the skillet with spinach, then pour in the Alfredo sauce. Toss until evenly coated.
Serve: Plate the pasta, garnishing with cracked black pepper or vegan parmesan if desired. Enjoy warm!

Notes

For a nut-free option, substitute cashews with sunflower seeds.
Add extra veggies like peas, mushrooms, or roasted cherry tomatoes for more flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 389Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 5mgSodium 124mgCarbohydrates 35gFiber 4gSugar 6gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cashews: Soak for creaminess; they’re the foundation of the sauce. Use sunflower seeds for a nut-free version.
Nutritional Yeast: Adds a cheesy, umami flavor; a must-have in vegan cooking.
Garlic and Onion: Essential aromatics for depth and flavor.
Spinach: Fresh is ideal, but frozen works in a pinch.
Pasta: Choose your favorite type; whole-grain or gluten-free options work just as well.
Plant Milk: Unsweetened almond or oat milk for a neutral base.
Lemon Juice: Provides a tangy brightness to balance the creaminess.

Variations and Substitutions

Protein Boost: Add chickpeas, tofu, or vegan chicken for extra protein.
Greens Swap: Use kale or arugula instead of spinach for a different flavor.
Gluten-Free: Swap regular pasta for gluten-free varieties like rice or chickpea pasta.
Spices: Add a pinch of nutmeg or smoked paprika for unique flavor twists.
Garlic Lovers: Roast the garlic before blending for a sweeter, caramelized taste.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of plant milk to refresh the sauce.
Freezer: Freeze the sauce separately for up to 2 months. Defrost and reheat on the stove, adding pasta when ready to serve.