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A plate of vegan creamy spinach pasta, with a fork and napkin, ready to eat.

Weeknight Vegan Creamy Spinach Pasta

Print Recipe
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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 578
Author Elizabeth

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

Calories: 578kcal | Carbohydrates: 74g | Protein: 29g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 871mg | Potassium: 1000mg | Fiber: 12g | Sugar: 5g | Vitamin A: 3386IU | Vitamin C: 72mg | Calcium: 214mg | Iron: 6mg