Make this Vegan Creamy Spinach Pasta on a busy weeknight. This dish is ready in 30 minutes and is a complete meal with protein, vegetables, and carbs.
I've been enjoying this pasta on the regular lately. It's so easy to make on a weeknight. And I don't have to worry about cooking any sides - this dish has protein, vegetables, and carbohydrates all in one pot.
Plus, it's quite a versatile recipe. I can pick my favorite protein. And switch up the vegetables. So even if I make it every week, it's different each time. Win!
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Why I love this Vegan Creamy Spinach Pasta
- Dietary needs - this creamy pasta is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. With the help of tempeh and chickpeas, it's also high in protein and fiber
- Weeknight dinner - this dish comes together in about 40 minutes, perfect for weeknight dinner
- Balanced meal - protein, healthy carbohydrates, and veggies, all in one meal
Ingredient Notes & Substitutions
- Short Pasta: like rotini, penne, bowties, etc. You can use a bean-based pasta for more protein.
- Tempeh: you can also use tofu or another vegan protein of choice.
- Broccoli: I like using frozen broccoli to cut down on the prep time. Fresh broccoli is great too!
- Vegan Cream Cheese
- Tomato Paste: tomato paste adds a nice acidic flavor to the cream cheese
- Garlic
- Dried Parsley: feel free to add your favorite herbs
- Salt
- Spinach: I like using fresh spinach here, but you could also use frozen
- Chickpeas: you could also use another white bean
Step-By-Step Instructions
Step 1. Cook the pasta according to the package instructions. Reserve ¾ cups water. Drain and rinse with cold water. Set aside in the colander.
Step 2. To the pot you cooked the pasta in, add the tempeh, broccoli, cream cheese, tomato paste, garlic, parsley, and salt. Cook until the tempeh and broccoli are warmed. Add ¼-3/4 cup of pasta water to help cook.
Step 3. Add the spinach, pasta, and chickpeas. Toss until spinach is wilted and all ingredients are warmed through.
Step 4. Serve immediately.
FAQ & Expert Tips
I recommend any short pasta. Shapes like penne, rigatone, rotini, gemelli, etc. will all be great!
Instead of broccoli, add cauliflower, zucchini, or mushrooms. Use spinach instead of kale.
This pasta will last in the fridge for up to a week. Store in an air-tight container.
Feel free to reheat in the microwave or quickly heat on the stove. You can add a splash of water to help re-hydrate the sauce.
Recipe Prayer
Thank you God for the nutrients and flavors in this meal. We are grateful that You give us food to feed us each day. Amen.
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📖 Recipe
Weeknight Vegan Creamy Spinach Pasta
Equipment
Ingredients
- 8 Ounces Short Pasta like rotini, penne, bowties, etc.; use a bean-based pasta for more protein
- 1 8 Ounce Block Tempeh or tofu or vegan protein of choice
- 3 Cups Fresh or Frozen Broccoli
- 6 Ounces Vegan Cream Cheese
- 2 Tablespoons Tomato Paste
- 3 Cloves Garlic minced
- 1 Tablespoon Dried Parsley
- ½ Teaspoon Salt
- 4 Cups Baby Spinach
- 1 15 Ounce Can Chickpeas drained and rinsed
Instructions
- Cook the pasta according to the package instructions. Reserve ¾ cups water. Drain and rinse with cold water. Set aside in the colander.
- To the pot you cooked the pasta in, add the tempeh, broccoli, cream cheese, tomato paste, garlic, parsley, and salt. Cook until the tempeh and broccoli are warmed. Add ¼-3/4 cup of pasta water to help cook.
- Add the spinach, pasta, and chickpeas. Toss until spinach is wilted and all ingredients are warmed through.
- Serve immediately.
Nutrition
Nutrition information is an estimate.
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