Creamy, fresh, and with a hint of sunshine: this pasta with spinach sauce and lemon feels like a light meal that’s still satisfying. The sauce is a soft green, smells deliciously herbaceous, and coats the pasta in a velvety layer. The lemon adds just a touch of freshness, keeping it from feeling heavy. A plate full of comfort that you can whip up in twenty minutes, without any complicated steps or hard-to-find ingredients.
Since you’re using oat-based plant-based cream, this dish contains absolutely no regular milk or cheese. This is handy if you want to avoid cow’s milk or prefer to cook with plant-based ingredients. Everything is available at the supermarket, so you don’t need to look for anything special. Just check the label on the cream if you also want to avoid lactose.
Preparation
Step 1: Cook the pasta
Bring a large pot of water with a little salt to a boil and cook the pasta until al dente according to the package directions. Drain, but reserve a cup of the cooking water for later.
Step 2: Sauté the onion and garlic
Heat the oil in a skillet over medium heat. Sauté the finely chopped onion until translucent, then add the minced garlic. Cook briefly, but be careful not to let the garlic brown.
Step 3: Add the spinach
Add the spinach to the pan in batches and let it wilt. Stir frequently so that it cooks evenly. The spinach should turn a darker green and become tender, but don't let it dry out.
Step 4: Make the sauce creamy
Pour in the oat-based plant-based cream and grate some lemon zest over the pan. Then squeeze in some lemon juice to taste. Let the sauce thicken gently for a few minutes while stirring.
Step 5: Mix with the pasta
Add the cooked pasta to the sauce and stir well. If desired, add a splash of the pasta cooking water to make the sauce extra creamy. Season with salt and pepper and serve immediately.
Nutritional values per person
- 🥦 Vegetables: 120 g
- 🍝 Carbohydrates: 52 g
- 💪 Protein: 12 g
- 🥑 Grease: 10 g
- 🌾 Fiber: 5 g
- 🧂 Salt: 1.0 g
- 🔥 Energy: 460 kcal
Tips & label
Add a pinch of chili flakes for some extra heat; they go well with the fresh lemon.
Serve with a little extra lemon zest on top for a fresh aroma and a nice color.
Use an oat-based plant-based cream that contains no dairy ingredients; be sure to check the label carefully.
Store leftovers in the refrigerator for up to two days and reheat gently with a splash of water or cream.
Don't stir the sauce too vigorously; that way, it will stay nice and creamy and won't curdle.
Nederlands 
English 
Español 
Deutsch 
Français 
Italiano
Your reading tip for now
Cow milk-free recipes Lactose-free recipes Recipes
Creamy chicken pasta sauce with paprika
Creamy pasta with chicken and bell peppers in a mild, cream-free sauce. Easy, quick, and...
May
Blog Lactose
Choosing Custard When You're Lactose Intolerant: A Smart Choice or Something to Skip?
Custard for people with lactose intolerance: what's in it, how do you read the label, and which lactose-free or...
May
Cow milk-free recipes Lactose-free recipes Recipes
Chicken with Lemon and Garlic Tray Bake with Vegetables
A refreshing tray bake with chicken, lemon, and vegetables. Everything on a single baking sheet, made without cow's milk and with...
Jul
Blog Cow's Milk
Cow's Milk Intolerance and Your Social Circle: Keep It Simple and Enjoyable
Koemelk-intolerantie in het dagelijks leven: koemelkvrije menu’s, etiketten lezen en duidelijke afspraken met school, BSO,...
Jul
Cow milk-free recipes Lactose-free recipes Recipes Vegan recipes
Vegetarian traybake with potato and vegetables
Easy vegetarian traybake with potato and vegetables. All at once in the oven, without cow's milk, full of...
May
Cow milk-free recipes Lactose-free recipes Recipes Vegan recipes
Pasta with creamy spinach sauce and lemon
Soft pasta with creamy spinach sauce and fresh lemon. Ready within 20 minutes, without regular milk...
May