Pflanzliche Cremesoße (Print Version)
# Ingredients:
→ Ingredients
01 -
400g of spaghetti noodles
02 -
2 tablespoons of cooking oil
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1 onion, diced into small pieces
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1 garlic clove, minced or crushed
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400g baby spinach, chopped (frozen or fresh leaves)
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1 teaspoon salt
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½ teaspoon ground pepper
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½ teaspoon ground nutmeg
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200ml plant-based cream
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100ml water saved from boiling the pasta
# Instructions:
01 -
Follow the instructions on the package to cook the spaghetti until it’s al dente. Keep about 100ml of the water used for cooking.
02 -
Heat the oil in a big skillet. Cook the diced onion for 3 to 4 minutes, stirring occasionally, until soft and golden. Toss in the garlic and cook for 1 more minute.
03 -
If using frozen spinach, directly add it to the pan and stir until it’s completely thawed. With fresh spinach, rinse it and lightly pat it dry before tossing it into the pan (chop large leaves if needed). At first, the pan might seem overcrowded, but the spinach will collapse as it cooks.
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Sprinkle in the salt, pepper, and nutmeg. Stir well to mix everything together.
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Pour the dairy-free cream into the pan and stir until smooth. If you’re using fresh spinach, you can optionally blend the mixture into a sauce with an immersion blender.
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Add the cooked noodles to the sauce in the pan, along with 50-75ml of the reserved pasta water. Mix everything thoroughly and let it simmer for a minute or two to thicken. Adjust the taste with a bit more salt, pepper, or nutmeg if needed, then serve.
# Notes:
01 -
Feel free to top this dish with vegan Parmesan.
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For a slightly cheesy twist, you can stir in 2 tablespoons of nutritional yeast to the sauce.
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Both fresh and frozen spinach work fine with this recipe.
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The pasta water helps the sauce stick to the noodles and adds a creamy texture.