This one-pot pasta dish went down really well with everyone at a recent garden work party bring & share lunch.
Once again, we were surprised and delighted about the decadent creaminess of a vegan dish.
After tasting it, we all thought Keith was being really humble about his skill making it, but after seeing the simplicity of the recipe, we were pleasantly surprised that it is actually a really accessible dish for anyone to make after all.
It tastes great warm or cold, but on this occasion we had it heated up, which was probably another reason it tasted oh-so-creamy 😋
1 pot. 10 basic ingredients. 10-minutes to make. Who could ask for more?
Here’s the full recipe to try it for yourself…
Serves: 6 as a main
Calories: 367 kcal
Cook time: 10-mins
- 1 tablespoon vegan butter or oil
- 3 cloves garlic minced or crushed
- 16 oz / 450g penne pasta
- 3 cups vegetable stock
- 8 oz / 225g vegan cream cheese
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- salt to taste
- 2 cups spinach packed
- 1 teaspoon lemon juice
- vegan parmesan optional, for topping
In a large pan on medium heat, melt the vegan butter then saute the garlic for about a minute. Garlic burns super easily, so keep an eye on it.
Stir in the pasta and vegetable stock. Bring to a boil, then reduce the heat to medium-low. Cover the pan and let simmer for 6-8 minutes or until the pasta is al dente.
If the pasta has soaked up all the water but isn’t tender, add a little more veggie stock as needed and simmer until cooked through.
Stir in the cream cheese, onion powder, pepper and salt. Reduce the heat to low.
Fold in the spinach a handful at a time then cover the pan until it has wilted.
Mix in the lemon juice. If the sauce is too thick, add a little veggie stock or non-dairy milk to thin it out to your desired consistency.
Serve warm! If you want, top with vegan parmesan.