Spanakopita Pasta
Spinach, vegan feta, lemon, and dill all shine in this easy-to-make one-pot pasta dinner!
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Servings: 6
Calories: 547kcal
Ingredients
- 16 ounces spaghetti
- 8 tablespoons vegan butter divided
- 1/2 cup yellow onion
- 2 teaspoons garlic minced
- 12 cups baby spinach leaves
- 2 tablespoons lemon zest
- 2 tablespoons dried dill
- 1 teaspoon ground black pepper
- 2 cups vegan feta cheese divided
- 2 tablespoons lemon juice
Instructions
- Cook the pasta according to package directions, reserving 3 cups of the cooking water. Drain in a colander and set aside. Return the empty pot to the stove.
- Set the heat to medium. Into the pot used for cooking the pasta, add 4 tablespoons of butter. When the butter is melted, add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 1 minute.
- Add the spinach leaves. Cook for 2 minutes, stirring occasionally until the spinach is wilted. Stir in the lemon zest, dill, ground black pepper, 1 cup of vegan feta cheese, and 2 cups of the reserved pasta water. Stir to coat and continue cooking for 3 minutes. The sauce will begin to thicken as it heats. If it gets too thick, just thin it out again with a little more pasta water.
- Remove from heat and stir in the remaining 4 tablespoons butter and 2 tablespoons lemon juice.
- Top with the remaining 1 cup feta. Adjust seasoning to taste and serve hot.
Nutrition
Calories: 547kcal | Carbohydrates: 64g | Protein: 19g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 734mg | Potassium: 609mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6612IU | Vitamin C: 23mg | Calcium: 349mg | Iron: 4mg
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