Spinach Alfredo Linguine

Name: Spinach Alfredo Linguine
Cuisine: Italian
Ingredients: 2 tablespoons nutritional yeast or 1 tablespoon mellow white miso paste; 2 tablespoons nutritional yeast or 1 tablespoon mellow white miso paste; ½ cup plain unsweetened almond milk or other nondairy milk; 2 tablespoons freshly squeezed lemon juice; 1 pound uncooked linguine; 1 teaspoon smoked paprika; 1 teaspoon dried basil; 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 5 garlic cloves, chopped; 9 ounces spinach, thick stems removed; Salt and freshly ground black pepper; ½ cup plain unsweetened almond milk or other nondairy milk; ½ cup vegetable broth; Salt and freshly ground black pepper; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This creamy pasta dish features a rich sauce made with fresh spinach and white beans for a nutritious one-dish meal that only tastes indulgent. To make this gluten-free, use gluten-free pasta.

Ingredients

1 tablespoon olive oil or ¼ cup water
5 garlic cloves

Europe
Italy
Mediterranean
Pasta
Vegan

Method

Heat the oil or water in a small skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Add the spinach and cook until wilted, 3 minutes. Stir in the beans and broth and season to taste with salt and pepper. Remove from the heat.
In a food processor or high-speed blender, combine the spinach mixture, almond milk, lemon juice, nutritio