Easy, 20 Minute Vegan Pasta! You are going to love this healthy, easy vegan pasta! With a trick to creating glossy, restaurant-style pasta, this is a must save for quick dinners.
You guys, this week. Wow. It’s clear that no matter what side you fall on, there is a lot of uncertainty. My Facebook feed has been flooded with responses to the week’s events, some in praise, many in disbelief, sadness and anger. I know that we cannot solve this situation with the same thinking that got us here in the first place. The temptation to engage in divisiveness and fear-speak is so strong; however, our work is to be present enough to respond with love, understanding and kindness. I know this isn’t the easy path.
And yet, I keep coming back to the planet. We can’t afford to halt our progress against climate change. The debate is long over; the affects are real, and the window is increasingly closing for action. This isn’t hyperbole; this is terrifying. I spent most of yesterday thinking about my own future, one that I hoped would include a child in the next year or two. I’m wavering on the responsibility that comes with bringing someone into a world that won’t be as safe, abundant or sustainable as it was for my generation. How do we do this? I don’t know what our ultimate decision will be, but this is weighing so, so heavy on my heart.
So, here’s what I’ve come to. I may not be able to affect change at a global level, but I can in my kitchen. We vote with our dollar; we vote with our fork. In addition to the horrific treatment of animals in the factory farm system, it’s also one of the biggest contributors to greenhouse gasses. Reducing consumption of animal products, even just a few days a week, has overwhelming benefit. I’ve got hundreds and hundreds of 100% plant-based recipes on this site, and I vow to produce even more. I also want to help you enjoy more meatless meals. What resources do you need from me? Tips, how-tos? Let me know in the comments below.
This pasta is my go-to meal for so many dinners. It’s vegan, loaded with vegetables and delicious. Plus, it’s ready in less than 20 minutes, perfect for any I’m so hangry moments. I used spinach here, because there’s no chopping involved and I always have it in my fridge, but feel free to sub in any green of your choice.
Now, to make this pasta super creamy and delicious, I’m letting you in on a little secret. Forget the directions on the box and cook it this way: bring a large pot of salted water to a boil, add the pasta and cook for a little more than 1/2 of the recommended cooking time. For instance, if the spaghetti will be ready in 10 minutes, cook it for 6.
You’ll want your sauce already prepared, so I start cooking the shallots and spinach as soon as I put the water on. Then, add your not-quite-cooked noodles to the pot along with a ladle or two of pasta water. Increase the heat to high, and keep stirring as the noodles absorb the water. Add more water, a ladle at a time, until the pasta is cooked al dente. Doing it this way ensures that every strand will be coated in the yummy shallot-garlic sauce. It’s optional, but I like adding in a pat of dairy-free butter at the end (like Earth Balance) to keep things glossy and smooth.
Make this vegan parmesan to sprinkle on just about everything. It’s amazing how much it tastes like regular parmesan cheese. Nutritional yeast can be found in most co-op/Whole Foods-like places (check the bulk section) or online. This is not brewers yeast, it’s nutty, sharp and very similar to cheese. You can store the leftovers in the fridge or freezer.
We can do this. Sending you lots of love for your weekend ahead.
- 2 tablespoons olive oil
- 3 shallots, chopped
- 2 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- 8 ounces spinach
- 8 ounce linguine
- ¼ cup vegan parmesan cheese (I use myhomemade version to keep in the freezer)
- 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.