A quick and easy 30-minute pasta dinner made in one pot with garlic, spinach, lemon, and dairy-free creamy sauce.

Scale

12 oz short pasta (penne, fusilli, or shells)

3 cups fresh spinach

4 garlic cloves, thinly sliced

¼ cup olive oil

1 cup unsweetened oat or almond milk

2 tablespoons all-purpose flour

¼ cup nutritional yeast

Juice of ½ lemon

½ teaspoon chili flakes

Salt and cracked pepper to taste

1 cup cooked chickpeas (optional)

Zest and extra spinach for garnish

Boil salted water and cook pasta to al dente; drain and reserve ½ cup of pasta water.

In the same pan, heat olive oil and sauté garlic for 2 minutes.

Whisk in flour, then slowly add plant-based milk to form creamy base.

Stir in spinach, lemon juice, chili flakes, and nutritional yeast.

Return pasta to the pot; stir to coat, adding pasta water as needed.

Fold in chickpeas or protein if using. Season and garnish.

Use kale or arugula as spinach substitutes.

Add roasted peppers for extra depth.

Keywords: quick pasta dinners, garlic pasta, healthy creamy pasta, vegan dinner recipe