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Vegan Pasta with Spinach

If you’re short on time and hungry, I can recommend this quick and simple pasta recipe. Nevertheless, the vegan pasta with spinach is a healthy dish! I made a simple sauce with frozen spinach while boiling the pasta. Just stir the cooked pasta into the sauce, and dinner is ready in no time – please come to the table!

Ingredients for making Vegan Pasta with Spinach:

On a green base are bowls of fussli noodles, spinach, pine nuts, vegetable stock powder, yeast flakes, pepper and salt. There is a carafe with vegan cream and one with soy sauce. Between the bowls is an onion and garlic and fresh basil leaves.
  • Frozen spinach
  • Vegan cream
  • Soy sauce
  • Vegetable stock powder
  • Pasta (Fussli)
  • Nutritional yeast flakes
  • Olive oil
  • Onion
  • Garlic
  • Salt & pepper to season
  • Optional: pine nuts
  • Optional: Basil leaves

How to make Vegan Pasta with Spinach:

Cooking the Pasta:

Firstly, we start by preparing the pasta. Add plenty of water to a pot and bring to a boil. Generously salt the pasta water. Once boiling, add the Fussili. You could, of course, also use other pasta. I chose Fussili because it absorbs creamy sauces particularly well due to its twisted spiral shape. Alternatively, penne pasta will work nicely as well. The pasta should cook for about 10-11 minutes – depending on how al dente you like it.

Cooking the Spinach Sauce:

While the pasta is cooking, we make the sauce. Add olive oil, chopped onions, and minced garlic to a saucepan. Sauté the onions for two minutes before adding the garlic.

Then, add the spinach, and simmer for another 3 minutes.

Add the cream, the vegetable stock powder, and the soy sauce – continue to simmer while stirring until the spinach has completely thawed.

Next, add the nutritional yeast flakes for a cheesy taste and blend everything with an immersion blender – the delicious sauce is complete.

When the pasta is almost al dente, drain off the cooking water. Now stir the pasta into the sauce until all the pasta is well coated and finish cooking the pasta in the sauce. If you need more liquid, you can add a sip of the reserved pasta water. Enjoy your meal!

Vegan Spinach Pasta Toppings:

Lightly roasted pine nuts as a topping is a highlight. Simply place the kernels in a pan and heat up. No oil is needed. The kernels have enough oil on their own. But it’s best to keep an eye on them and keep moving the pine nuts around in the pan so that they don’t burn! Otherwise, this vegan parmesan cheese makes a fantastic topping for this vegan spinach pasta.

Fresh, chopped basil leaves make a perfect finish for our dish.

About Frozen Spinach:

Spinach leaves are packed with vitamins and healthy nutrients. Frozen spinach is healthy and in no way inferior to fresh spinach. It’s quite the contrary! After learning that frozen spinach is even fresher than the spinach in the produce section of the supermarket, which is often left at room temperature for days, I have no hesitation in recommending it here on the blog. The spinach is frozen as soon as possible after harvest. Scientific studies have shown that frozen spinach contains as many or more vitamins and minerals.

I hope you enjoyed this vegan spinach pasta recipe. Let me know what you think in the comments below!

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Two white plates filled with delicous vegan pasta and spinach, topped with pine nuts and basil, sit on a green tablecloth. Napkins and cutlery are placed next to the plate. Basil leaves are scattered about.

Vegan Pasta with Spinach

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If you’re short on time, I recommend this quick, healthy, and easy vegan pasta dish. I made a simple sauce with frozen spinach while boiling the pasta. Just stir the cooked pasta into the sauce, and dinner is ready in no time.

  • Total Time: 25 minutes
  • Yield: 3 servings 1x



300g pasta (Fussli)

450g frozen spinach leaves

200ml vegan cream

15ml soy sauce

1 tsp vegetable stock powder

2 tbsp yeast flakes

3 tbsp olive oil

1 large onion

2 cloves of garlic

pepper and salt to taste

optional topping:

50g pine nuts

basil leaves


Cooking the pasta:

Fill a saucepan with boiling water and add the pasta.
Cook for about 11 minutes, or until it reaches your desired level of firmness.
Drain the pasta well.

Preparing the spinach sauce:

Heat olive oil, onions, and garlic in a saucepan until the onions are caramelized.
Add frozen spinach and simmer for 3 minutes.
Then, add vegan cream, vegetable stock powder, and soy sauce.
Continue to simmer and stir until the spinach is completely defrosted.
Finally, add yeast flakes, pepper, and salt to taste.
Puree the mixture thoroughly using a hand blender.
Lastly, stir in the drained Fussli noodles into the sauce. Enjoy your meal!

Optional topping:

To prepare the pine nuts, heat them in a pan, stirring constantly to prevent burning.
The dish can be garnished with freshly chopped basil leaves.

  • Author: Tanja
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: first, main, dinner
  • Cuisine: international
  • Diet: Vegan

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