Description
This delightful spaghetti with spinach combines fresh ingredients for a quick and nutritious meal. Perfect for busy weeknights, it offers a burst of flavor with every bite.
Ingredients
Scale
- 200 g pasta (e.g. fusilli)
- 1 small onion
- 1 clove garlic
- 350 g cherry tomatoes
- 250 g spinach (frozen)
- 150 g vegan cream cheese (or vegan herb cream cheese)
- 2 tablespoons olive oil
- Salt and pepper
Instructions
- Bring 2-3 liters of water with a pinch of salt to a boil in a large pot. This usually takes about 10 minutes. Once the water is boiling, you can add the pasta.
- Add 200 g of pasta according to package instructions to the boiling water. Cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- While the pasta cooks, finely dice 1 small onion and press 1 clove of garlic. These aromatics are crucial for flavor.
- Halve 350 g of cherry tomatoes. You can quarter them if you prefer larger pieces. The tomatoes should be juicy and ripe for the best flavor.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and garlic and sauté for about 2 minutes until translucent. Be careful not to burn them!
- Add the halved cherry tomatoes and 250 g of frozen spinach to the pan. Sauté everything together for about 7 minutes until the spinach is thawed and the tomatoes are soft.
- Stir in 150 g of vegan cream cheese into the pan and mix well. Let the mixture heat for another 5 minutes until the cream cheese has melted and a creamy sauce forms.
- Once the pasta is done, drain it and add it to the spinach-tomato sauce in the pan. Mix everything well so that the pasta is evenly coated with the sauce.
- Season the dish with salt and pepper to taste. Taste the mixture and adjust the seasoning for the best flavor. Serve the pasta hot.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Avoid overcooking the pasta to prevent it from becoming mushy. Use a large pan with a lid for even cooking of the spinach. You can increase the spinach to 300 g if you want more vegetables without disturbing the sauce ratio.