This simple vegan pasta dish combines caramelized shallots, garlic, and wilted spinach for a nutritious meal that comes together in just 20 minutes. Perfect for busy weeknights when you need a quick, satisfying dinner without compromising on flavor or nutrition.
Why You’ll Love This Recipe
This vegan pasta recipe is a game-changer for several reasons:
- Ready in just 20 minutes from start to finish
- Uses simple, wholesome ingredients you likely have on hand
- Packed with nutrients from spinach and garlic
- Creamy and satisfying without any dairy
- Versatile base that can be customized with additional vegetables or proteins
- Perfect weeknight dinner solution when time is limited
- Economical and budget-friendly
- Requires minimal cleanup with just one pot and one pan
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
8 ounces spinach leaves
8 ounces linguine or spaghetti
1/4 cup vegan parmesan cheese
Directions
- Begin by bringing a large pot of salted water to a boil for the pasta.
- While waiting for the water to boil, heat the olive oil in a large skillet over medium heat. Add the chopped shallots and cook until they become soft and caramelized, which takes about 5 minutes.
- Once the shallots are caramelized, stir in the minced garlic, red pepper flakes, and a pinch of salt and pepper. Cook for about 30 seconds until fragrant.
- Add the spinach to the skillet and cook until the leaves are completely wilted, stirring occasionally.
- Meanwhile, add the pasta to the boiling salted water and cook for a little more than half of the recommended time on the package. For example, if the al dente cooking time is 10 minutes, cook for about 6 minutes.
- Transfer the partially cooked pasta directly to the skillet along with 2 ladles of pasta water. The starchy pasta water helps the sauce cling to the pasta, so don’t substitute with regular water.
- Bring the mixture to a simmer and cook, stirring frequently, until the water has evaporated. Add more pasta water, one ladle at a time (you may only need 1-2 more), until the pasta reaches al dente texture.
- Finally, stir in the vegan parmesan cheese and adjust seasoning to taste if needed.
Servings and Timing
This recipe yields 3 generous servings, making it perfect for a small family dinner or for individual meal prep with leftovers.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Each serving contains approximately 402 calories, with 64g of carbohydrates, 13g of protein, and 11g of fat.
Variations
- Vegetable Medley: Add cherry tomatoes, zucchini, or bell peppers for extra color and nutrients.
- Protein Boost: Include white beans, chickpeas, or pan-fried tofu cubes to increase the protein content.
- Herb Infusion: Stir in fresh basil, parsley, or chives before serving for a bright, herbaceous finish.
- Mushroom Edition: Add sautéed mushrooms (cremini, shiitake, or portobello) for an earthy, meaty texture.
- Lemon Brightness: Finish with a squeeze of fresh lemon juice and some zest to brighten all the flavors.
- Nut Addition: Sprinkle with toasted pine nuts or walnuts for added crunch and healthy fats.
- Creamy Version: Stir in 2-3 tablespoons of vegan cream cheese or cashew cream for a luxurious texture.
- Whole Grain Option: Substitute whole wheat or chickpea pasta for added fiber and nutrients.
Storage/Reheating
Refrigeration: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The flavors often develop further overnight, making it even more delicious the next day.
Freezing: While possible to freeze, the texture of the pasta and spinach may change somewhat after thawing. If freezing, store in a freezer-safe container for up to 1 month.
Reheating on Stovetop: For best results, reheat the pasta in a skillet over medium-low heat. Add a splash of water or vegetable broth to help loosen the sauce and prevent sticking. Stir occasionally until heated through.
Microwave Reheating: Place a portion in a microwave-safe dish, add a tablespoon of water, cover loosely, and heat in 30-second intervals, stirring between each until hot.
Reviving Texture: If the pasta seems dry after storage, add a small amount of olive oil or an additional sprinkle of vegan parmesan when reheating to refresh the dish.
FAQs
Can I use a different type of pasta?
Yes, you can substitute any pasta shape you prefer or have on hand. Short pasta like penne or fusilli works well, as does fettuccine or bucatini. Gluten-free pasta can also be used, but you may need to adjust cooking times slightly.
What can I use instead of vegan parmesan?
If you don’t have vegan parmesan, nutritional yeast makes an excellent substitute for that cheesy flavor. Alternatively, you can use a cashew-based cheese sauce or even a tablespoon of white miso paste diluted with a bit of pasta water for umami.
Is this recipe gluten-free?
Not as written, but it can easily be made gluten-free by substituting your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free, making this an easy adaptation.
How can I add more protein to this dish?
You can add protein by including white beans, chickpeas, tofu, tempeh, or even vegan sausage. For a less processed option, a handful of hemp seeds or chopped nuts will also increase the protein content.
Can I make this recipe oil-free?
Yes, you can sauté the shallots and garlic in vegetable broth or water instead of oil. You may need to add small amounts of liquid as you go to prevent sticking. The final dish will be less rich but still flavorful.
What’s the best way to prepare homemade vegan parmesan?
A basic homemade vegan parmesan can be made by blending 1 cup of raw cashews with 3-4 tablespoons of nutritional yeast, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt in a food processor until it reaches a fine, grated texture.
Can I make this recipe in advance?
This pasta is best enjoyed fresh, but you can prepare components ahead of time. Sauté the shallots, garlic, and spinach up to a day in advance, then complete the recipe with fresh pasta when ready to serve.
Why is it important to use pasta water in the sauce?
Pasta water contains starches released from the pasta during cooking. These starches help the sauce adhere to the pasta and create a silky texture without adding cream or butter, which is especially important in vegan recipes.
Can I add more vegetables to this recipe?
Absolutely! This recipe is extremely versatile. Consider adding asparagus, peas, broccoli, or sun-dried tomatoes. Just be mindful of different cooking times – harder vegetables may need to be added earlier, while quick-cooking ones can go in with the spinach.
What sides pair well with this vegan pasta?
This pasta pairs beautifully with a simple green salad, garlic bread, or roasted vegetables. For a complete meal, consider serving with a light soup as a starter or fresh fruit for dessert.
Conclusion
This 20-minute vegan pasta dish proves that plant-based eating doesn’t have to be complicated or time-consuming. With just a handful of ingredients and minimal effort, you can create a satisfying, nutritious meal that’s perfect for busy weeknights. The combination of caramelized shallots, garlic, and spinach creates a flavorful base, while the starchy pasta water helps create a silky sauce that clings to every strand of pasta.
What makes this recipe truly special is its adaptability. Whether you’re cooking for one or feeding a family, you can easily scale the recipe up or down and customize it with whatever vegetables or protein additions you have on hand. It’s also an excellent way to incorporate more leafy greens into your diet in a delicious, approachable way.
Next time you’re tempted to order takeout after a long day, remember that this wholesome pasta dish can be on your table in less time than delivery would take—and will leave you feeling nourished and satisfied.
PrintEasy, 20-Minute Vegan Pasta
This easy 20-minute vegan pasta is the ultimate healthy and delicious weeknight meal! With simple ingredients like spinach, shallots, linguine, and homemade vegan parmesan cheese, it’s perfect for plant-based diets. Make this quick recipe in under 20 minutes!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings
- Category: Dinner
- Method: Boiling, Skillet Cooking
- Cuisine: Italian-Inspired
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 8 ounces spinach leaves
- 8 ounces linguine or spaghetti
- 1/4 cup vegan parmesan cheese (store-bought or homemade)
Instructions
Bring a large pot of salted water to a boil.
Heat olive 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 a pinch of salt and pepper.
Add the spinach to the skillet and cook until wilted.
In the meantime, cook the pasta in the salted water for slightly less than half of its recommended al dente cooking time (e.g., for a 10-minute cook time, cook for about 6 minutes).
Transfer the undercooked pasta to the skillet and add 2 ladles of pasta water. Simmer and stir occasionally until the water evaporates and the sauce begins to cling to the pasta.
Add more pasta water, one ladle at a time (if necessary, 1-2 more ladles), until the pasta is fully cooked and al dente.
Stir in the vegan parmesan cheese to finish. Adjust seasoning to taste if needed.
Notes
- Use your favorite vegan parmesan cheese or make your own homemade version for extra freshness and control over dietary needs.
- Be careful not to overcook the pasta initially in the boiling water, as it will continue cooking in the skillet with the sauce.
- For extra protein, consider adding some vegan-friendly protein options like chickpeas or baked tofu.
