15-Minute Vegan Spinach Pasta
Quick and easy vegan spinach pasta recipe that comes together in no time. It's loaded with veggies, and full of flavor with the added garlic and lemon juice.
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Servings: 14
Ingredients
- 320 g gluten free pasta
- 2 handfuls of pine nuts
- Olive oil
- 4 cloves of garlic
- 400 g fresh baby spinach
- 1 lemon
- 1 pinch of coarse sea salt and pepper
Instructions
- Bring salted water to a boil. Cook the pasta according to the instructions on the package. Drain when cooked. To prevent gluten free pasta from sticking to each other, you can run them under cold water.
- In a large pan, dry-roast the pine nuts without oil over medium-high heat. Wait until they are golden brown and stir regularly. Set aside.
- Wash the spinach. Peel the garlic cloves and crush them with a garlic press (or mince them with a knife). Juice the lemon.
- Heat a generous amount of olive oil in the pan you used for dry-roasting the pine nuts (medium-high heat). When hot, add the garlic.
- Add half the spinach and wait until it is cooked down. Add the rest of the spinach. Add the lemon juice, coarse sea salt, pepper and sauté for a few minutes. Then, add to a blender or food processor and blend until creamy.
- Add the spinach sauce and the pasta back to the pan. Toss the pasta until completely covered in sauce and top with the pine nuts.
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