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Easy, 20 minute Vegan Pasta Recipe

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This recipe for Easy, 20 minute Vegan Pasta is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
8 ounces spinach leaves
8 ounce linguine
1/4 cup vegan parmesan cheese (I use myhomemade version to keep in the freezer)

Directions:
Directions:
Bring a large pot of salted water to a boil.
Heat the oil in a large skillet over medium heat. Add the shallots and cook until soft and caramelized, about 5 minutes. Stir in the garlic, red pepper flakes and pinch salt/pepper.
Add in the spinach and cook until wilted.
Meanwhile, add the pasta to the salted water and cook a little more than half of the recommended time. For instance, if al dente is 10 minutes, cook for 6.
Add the slightly uncooked pasta to the skillet along with 2 ladles of pasta water. The pasta water has starches to help the sauce cling to the pasta, so don’t substitute regular water. Bring to a simmer and cook, stirring often, until the water has evaporated. Continue to add more pasta water, one ladle at a time (might only need 1-2 more) until pasta is al dente/cooked through.

Stir in the parmesan cheese and season to taste, if needed.

Number Of Servings:
Number Of Servings:
3-4 Servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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