Description
A quick, comforting pasta dish featuring a creamy, dairy-free sauce, perfect for busy weeknights.
Ingredients
- 2 cups gluten-free pasta (any shape)
- 1 cup dairy-free cream (coconut or cashew-based)
- 1 tablespoon olive oil (extra-virgin)
- 2 cloves garlic, minced
- 1 cup spinach (fresh or frozen)
- Salt and freshly ground black pepper, to taste
- Optional: 2 tablespoons nutritional yeast, lemon zest, or chopped fresh herbs for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the gluten-free pasta according to the package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 30–60 seconds until fragrant.
- Add the spinach and stir until it wilts.
- Reduce the heat to low and pour in the dairy-free cream.
- Add the drained pasta to the skillet and toss to coat.
- Season with salt and pepper to taste before serving.
Notes
For best results, start making the sauce when the pasta has about 4-5 minutes left to cook. You can store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian