Meatless Friday: Vegan Creamy Spinach Pasta

Elizabeth Varga shares a vegan pasta recipe so simple you can make it on a busy weeknight! Download our printable recipe card.

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. You don't have to worry about cooking any sides — this dish has protein, vegetables, and carbohydrates all in one pot. 

Vegan Creamy Spinach Pasta

Makes 4 servings

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

Directions

• 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.

For ingredient substitutions and nutrition information, visit AtElizabethsTable.com.