Description
A no-fuss vegetarian pasta dish with a silky, dairy-free (optional) sauce blending whole wheat spaghetti, aromatic herbs, and wilted spinach for under-40-minute comfort food satisfaction.
Ingredients
12 oz (340g) whole wheat spaghetti, gluten-free option available
3 tbsp (45g) unsalted butter, replace with vegan butter if needed
1 cup (240ml) heavy cream, coconut milk works for dairy-free
4 garlic cloves, minced or grated
1/4 cup flat leaf parsley, plus additional for garnish
8 oz (225g) chopped fresh spinach, or baby spinach for tenderness
1/2 cup grated Parmesan (optional), nutritional yeast substitute
Kosher salt, to taste
Instructions
Boil salted water in 6-quart pot. Add pasta, return to boil, and cook until al dente (8-10 minutes). Drain, reserving 1/2 cup cooking water.
Melt butter in a large skillet over medium heat. Add minced garlic and sauté 1 minute until fragrant.
Add spinach to the skillet, cook 2-3 minutes until wilted but still vibrant. Set aside.
Pour in heavy cream (or coconut milk), bring to a simmer, and cook 4-5 minutes until thickened and slightly reduced.
Toss drained pasta into the skillet with the sauce and spinach. Add reserved water as needed to create a cohesive emulsion.
Mix in flat-leaf parsley and adjust salt. Season with crushed sea salt if available.
Serve warm, optionally garnished with Parmesan or nutritional yeast and additional parsley.
Notes
Use gluten-free spaghetti for dietary restrictions.
For vegan: substitute butter with vegan alternative and cream with coconut milk.
Fresh baby spinach wilts faster and requires less cooking time.
Parmesan substitution with nutritional yeast adds a nutty, vegan-friendly umami.
Emulsifying the sauce with pasta water ensures proper adhesion without starch.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Boiling and Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 12g