Creamy without animal products (Print Version)
# Ingredients:
→ Ingredients
01 -
14 oz (400g) spaghetti
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2 tablespoons olive oil or vegetable oil
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1 onion, diced
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1 garlic clove, minced or finely chopped
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14 oz (400g) chopped baby spinach (frozen or fresh leaf/baby spinach)
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon ground nutmeg
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3/4 cup (200ml) plant-based cream
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1/2 cup (100ml) pasta cooking water
# Instructions:
01 -
Cook the spaghetti according to package instructions until al dente. Before draining, reserve about 1/2 cup (100ml) of the cooking water.
02 -
Heat the oil in a large skillet over medium heat. Add the diced onions and cook for 3-4 minutes until soft and lightly browned. Add the garlic and cook for another minute until fragrant.
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If using frozen spinach: Add it directly to the pan and stir until completely thawed. If using fresh baby spinach: Add the washed and lightly dried spinach to the pan (roughly chop if using larger leaves). The pan will be very full at first, but the spinach will quickly wilt down.
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Add salt, pepper, and nutmeg, then stir everything well to combine.
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Pour in the plant-based cream and stir well. If using fresh spinach, you can optionally blend the sauce with an immersion blender for a smoother texture.
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Add the cooked pasta to the sauce along with about 1/4-1/3 cup (50-75ml) of the reserved pasta water. Mix well and allow it to simmer briefly so the starch in the pasta water can help thicken the sauce. Taste and adjust seasonings with additional salt, pepper, and nutmeg as needed before serving.
# Notes:
01 -
This dish pairs wonderfully with vegan Parmesan sprinkled on top.
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For a subtle cheesy flavor, stir 2 tablespoons of nutritional yeast into the sauce.
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This recipe works well with both frozen and fresh spinach.
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The pasta cooking water gives the sauce a creamy consistency and helps it adhere better to the pasta.