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Garlic and Spinach Pasta

What you need: 

1 cup water
1 cup nondairy milk (I use soy)
2 tablespoons margarine
1 cup pasta (shells are best)
1/3 cup nutritional yeast flakes
1/4 cup lemon juice
1/2 cup fresh spinach, chopped
parsley, to taste
salt and pepper, to taste
3-4 medium sized mushrooms, chopped
1 medium sized onion, chopped
garlic, chopped, to taste

What you do: 

1. Combine water, milk and margaine in a pot and bring to a boil. Add pasta, nutritional yeast, lemon juice, spinach and seasonings. Return to a boil and let simmer.
2. Saute mushrooms, garlic, and onion in 2 tablespoons water. Add vegetables to the pot and simmer until sauce reaches desired thickness.
3. Cover and let stand for 3 minutes, then serve.'

Preparation Time: 
Cooking Time: 


Wow! Amazing recipe...full of flavour..thanks.  :)>>>


Oh wow, I FINALLY got around to trying this one.  It was great!  I used fresh spinach, kale and onion from my garden.  I put the noodles on the stove to simmer then walked out to the garden to pick the veggies.  The onions bulbs are still tiny bity things, so I used the bulb plus the green, like a green onion.  My 2 year old son really liked this too.  He ate just about half of all of it.  Next time I will use more noodles, it was so good.  I used bowtie pasta and it was delish.  I am thinking that this would make a good mock alphredo sauce with linquini.  May have to try that next time. 


Yum :)

I just used the original recipe as a guideline, but I think mine turned out delicious :) Most of the effort went into perfecting the sauce.

To begin I cooked a half box (box was 8 servings?) of penne rigate separately in salted water to just slightly under al dente. rinsed and drained in cool water.

i put about 1 inch of water in a medium saucepan and added two giant spoons of EB. brought it to a light boil and added 3 fatty cloves of garlic and maybe...2/3 of an onion. stirred that up and let it become fragrant. added 2 large handfuls of veryyy finely chopped mushrooms. i hate mushrooms but i try to eat them anyway...

then i threw in a little over 1/2 cup of nutritional yeast, and two heaping tablespoons of arrowroot powder. i used nearly 2 cups of hemp milk topped off to 2 cups even with tap water. then the lemon juice! key i think. stirred it all in and switched to a whisk.

the spices that went in:
garlic powder
TJ's 21 Seasoning Salute
fresh ground black pepper

no additional salt i just realized!

i had to cook the sauce for a while to make it a real sauce instead of a drippy bleh. also sprinkled in a tiny bit more arrowroot.

i added the spinach when the sauce was all ready and just staying warm, then stirred in the cold pasta and let it all melt together for a minute or so.


sorry this is so long! this is a delicious and simple way to make a yummy meal and i got excited!


;)b  Yum!  After making it once, according to the instructions, I decided to cook the pasta separately the second time.  I drained the pasta while it was still a little undercooked and then let it finish in the sauce.  I also added some red pepper flake for some heat!  Overall, a delicious recipe!


This was pretty good....I used a package of frozen spinach, cooked the pasta separately and made the veggies and sauce all in one pot.....I used veggie broth instead of water and mixed some cornstarch in to thicken it up....ended up topping it with sriracha, as usual....I don't know what it was lacking, but it was was good, but I probably wouldn't make it again...


So I didn't use measurements at all, and strayed a bit ingredient-wise, but it turned out amazing.  I used chiocciole pasta and cooked it while cooking the onions.  Then I added garlic (and would've loved to add mushrooms but didn't have any), and then added the spinach.  Thennn I put in the sauce, was a bit of coconut milk, almond milk, water, earth balance, braggs, salt/pepper, and lots of nutritional yeast.  Then I added the pasta. and it was faaaabbulous


yes, I added uncooked pasta and let simmer.


did you guys add *uncooked* pasta?


I made this a week or so ago and then forgot to review it!!

I thought it was easy to make & was quite tasty - much better than I expected.  I was really unsure about the amount of lemon juice but wanted to try the recipe as written before I messed around with it.  When I first tasted it (before the cooking time was up) I thought that it didn't taste good and that maybe I'd ruined dinner.  However, once it had all cooked up it tasted great!

I did find, like others, that the sauce was quite runny and once it had got to the thickness that I liked the pasta was overdone.  I think next time I'll add a bit of cornstarch to thicken it a bit.

Definately worth a try, and I will be cooking it again - with more spinach next time.  I'm not sure of the necessity of cooking the onion and mushroom in water first - I think you could probably just bung it all in one pan and cook it that way - that would make it even simpler.

Oh yeah and I used about 3 cloves of garlic and I couldn't really taste the garlic for some reason - not sure if it's because the flavour got lost in the NY/lemon juice flavour, or just because I eat so much garlic that I've stopped being able to taste it as much!!


Okay, for all the people out there in my boat, I went online and converted everything, approximately, to the appropriate amount in cups, converted from ml.  Here is what I got as the new ingredient list:

    1 cup of any kind of pasta (shells are best)
    ½ cup water
    1 cup soy milk
    2 tablespoon margarine
    ½ cup nutritional yeast flakes
    ¼ cup lemon juice
    ½ cup chopped fresh spinach
    parsley, salt and pepper to taste
    1 medium sized onion
    As much garlic as you can handle

Reading the reviews, I cut the water amount in half becuase a lot of people said it was too watery, and I eliminated the mushrooms becuase I hate those.  But this may help my fellow Americans.  I will try this.  Looks good, anything with garlic, spinach and nutritional yeast has to be good.



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