1 (1 pound) bag pasta of your choice, (I used brown rice noodles)
10 ounces fresh spinach
1 tub (12 ounces) vegan cream cheese (I use Tofutti non-hydrogenated)
3-4 cloves garlic, crushed
2-4 tablespoons lemon juice
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon cracked pepper
1. Boil Pasta. In mixer, mix together cream cheese, herbs, garlic, lemon juice, and pepper.
2. When pasta is done, drain. Add oil to a pot, and saute spinach for just a minute.
3. Add pasta and herbed cream cheese to spinach, toss. Salt to taste.
Play around with cream cheese flavor, you may want more or less of some herbs, garlic, salt....
Source of recipe: This was a modified recipe from Cooking With 3 Ingredients by Andrew Scholoss