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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.
Nutrition: per serving
Calories
340kcalProtein
30gTotal fat
70gSaturates
4gFibre
13gCarbs
27gSugar
8gIngredients
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
1
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.
2
Meanwhile prepare the pasta according to packet instructions then drain.
3
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.
4
Stir in the nutritional yeast, nutmeg and seasoning, then stir through the cooked leeks, drained pasta and spinach to heat through.
5
Serve out onto a plate, decorate with fresh parsley then enjoy straight away!
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