a super easy and delicious midweek meal that’s ready in a flash…
Prep | 5 mins
Cook | 10 minutes
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 15 minute meal
INGREDIENTS
500g spaghetti
500g spinach leaves
2tbsp lemon juice
2tbsp vegan cream cheese
3tbsp extra virgin olive oil
50g vegan Parmesan, grated
Salt and lots of freshly ground black pepper
Chilli flakes (optional)
METHOD
Cook the spaghetti according to packet instructions (around 10 mins)
Meanwhile, place the spinach in a pan of boiling water for a minute. Plunge in a bowl of cold water then roll into little balls and squeeze out all the water. Rough chop, drizzle over with lemon juice and set aside
When the spaghetti is cooked, reserve 3tbsp of pasta water then drain. Add the pasta back to the pan along with the pasta water, olive oil, vegan cream cheese and seasoning and toss well to coat
Portion into serving bowls, sprinkle over with vegan Parmesan and arrange the spinach around the bowl. Add a sprinkling of chilli flakes, if you like, or some garlic fried in a little oil. Absolutely Delicious. Enjoy x
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