Creamy Spinach Spaghetti (Print Version)
# Ingredients:
→ What You'll Need
01 -
2 tablespoons oil
02 -
1 onion, diced
03 -
1 clove of garlic, minced or pressed
04 -
400g spaghetti
05 -
½ teaspoon ground pepper
06 -
½ teaspoon nutmeg
07 -
1 teaspoon salt
08 -
400g chopped spinach (baby or regular, fresh or frozen)
09 -
100ml reserved pasta water
10 -
200ml plant-based cream
# Instructions:
01 -
Boil the spaghetti till it's perfectly soft based on the package directions. Scoop out 100ml of the water before draining.
02 -
Warm the oil in a large skillet. Toss in the diced onions and cook for 3–4 minutes, stirring until they soften and get a light golden hue. Add in the garlic and stir for another minute.
03 -
If using frozen spinach, toss it straight into the skillet, stirring often until fully thawed. For fresh spinach, add the washed and drained leaves (you can chop larger ones if needed). Don't worry if there’s a lot at first; it will shrink quickly as it cooks.
04 -
Sprinkle the salt, pepper, and a pinch of nutmeg over the mixture. Stir everything together so the flavors blend in.
05 -
Pour the plant cream into the mix and stir until combined. For fresh spinach, blending the sauce with an immersion blender can make it smoother, though this step is optional.
06 -
Toss the drained spaghetti into the skillet, then add 50–75ml of your reserved pasta water. Stir everything well and let it simmer for a moment to let the starchy water slightly thicken the sauce. Adjust the seasoning to your taste with a bit more salt, pepper, or nutmeg if needed. Serve hot and enjoy!
# Notes:
01 -
Sprinkle some vegan parmesan on top for extra flavor.
02 -
Try mixing in 2 tablespoons of nutritional yeast for a cheesy touch.
03 -
This works just as well with frozen spinach as it does with fresh.
04 -
Using pasta water will give a silkier texture and better binding for the sauce.