Healthy 1 Pot Plant-Based Spinach Alfredo Pasta
Vegan Alfredo you say?! Yes, please! This easy 1 pot dinner has all of the creamy goodness without the dairy. This meal is such a simple (and healthy!) option to throw together any night of the week when you are on a time crunch. All you need is 15 minutes to prep & cook, and ta-da it’s ready to enjoy! I highly recommend using The Kite Hill cream cheese for this dish. It is by far the best alternative and gives the perfect consistency.
If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo #youcarerecipes on Instagram. Enjoy, friends!
Yield: 4
Healthy 1 Pot Plant-Based Spinach Alfredo Pasta
It really doesn't get much easier than this creamy spinach Alfredo pasta for a weeknight dinner! Throw it all together in 1 pot and you are set with a healthy, plant-based meal that also makes great leftovers!
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Ingredients
- 1 tbsp vegan butter (Earth Balance)
- 2 cloves garlic, minced
- 1 carton mushrooms, sliced
- 12 oz pasta
- 3-4 cups vegetable broth
- 1/2 tub Kite Hill plain cream cheese
- 1/2 tsp pink salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2-3 cups spinach, packed
- 1/2 lemon, juiced
- Red pepper flakes
Instructions
- Melt the butter and saute garlic and mushrooms for 5 or so minutes.
- Add the dry pasta and 3 cups of broth and bring to boil.
- Reduce heat to medium low, cover and cook for 6-8 minutes until pasta is done.
- Stir in cream cheese and spice. Reduce to low.
- Fold in spinach and add lemon juice. If the pasta needs a little more liquid add in more broth.
- Top with red pepper flakes before serving.
- Enjoy!