cheesey spinach pasta

Cheesy spinach pasta

Suitable for Gluten-free | Wheat-free | Dairy-free | Vegan
Serves
1
Prep time
10 minutes
Cook time 15 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
340 kcal 9.9 g 4 g 30 g 13 g 27 g 7.8 g 0.55 g

Ingredients

* Available at Holland & Barrett

Method

Step 1
Heat the coconut oil in a non-stick pan then add the leek, garlic and oregano. Cook for 8-10 minutes until softened, then remove from the heat.

Step 2
Meanwhile prepare the pasta according to packet instructions then drain.

Step 3
Place the almond milk in a small saucepan and bring to just under the boil. Mix together the cornflour with a little water to form a paste, then pour this into the milk and whisk for a few minutes until it starts to thicken up nicely.

Step 4
Stir in the nutritional yeast, nutmeg and seasoning, then stir through the cooked leeks, drained pasta and spinach to heat through.

Step 5
Serve out onto a plate, decorate with fresh parsley then enjoy straight away!

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