Vegan Spinach Parmesan Fettuccine
Busy days call for quick and easy dinners! Perfect for when you're short on time or just want the simplicity of an easy, no-fuss pasta dinner.
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Ingredients
- 16 ounces fettuccine
- 3 tablespoons vegan butter
- 6 cups baby spinach leaves
- 3 cloves garlic minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup vegan parmesan cheese grated
- red pepper flakes to taste
Instructions
- Prepare fettuccine according to package directions, reserving 1 cup cooking water. Set aside.
- Into the same pot used for cooking pasta, add butter. Set heat to medium and allow butter to melt.
- Add spinach leaves and cook 2-3 minutes, until beginning to wilt.
- Add garlic, salt, and pepper. Continue cooking another 1-2 minutes, until spinach is wilted.
- Add cooked pasta, parmesan cheese, and 1/2 cup of the reserved pasta water. Gently toss to coat, adding more reserved water as needed.
- Adjust seasoning to taste.
- To serve:
- Divide paste between serving bowls. Sprinkle with additional Parmesan cheese and red pepper flakes. Serve hot.
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