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{Vegan} Spaghetti with Lemon Cream Sauce + Spinach

by 106 Comments

It’s not committing to a month of decadence if I only give you sweets.

{Vegan} Spaghetti with Lemon Cream Sauce + Spinach | Whisk and Shout

So here we are with some savory, calorie-loaded goodess.


Okay, actually this pasta isn’t that bad for you at all. Like, it’s pasta (so carbs I guess) and yeahhh there’s (vegan) cream cheese in the sauce, but it’s mostly almond milk, which is totally great for you.

{Vegan} Spaghetti with Lemon Cream Sauce + Spinach | Whisk and Shout

It’s fun to pretend you’re being totally wicked and even more fun when indulgence is good for you, too!

{Vegan} Spaghetti with Lemon Cream Sauce + Spinach | Whisk and Shout

This sauce recipe is not mine, like at all. It’s just really good. I used a different pasta. And I added some spinach. And some chopped basil. And changed a couple things, but I’m totally not claiming this recipe for my own.

{Vegan} Spaghetti with Lemon Cream Sauce + Spinach | Whisk and Shout

It comes from here, and I love it because it’s so quick, so delicious, and it really tastes like the real deal alfredo.

Plus, if you break it down, you’re getting protein and calcium from the almonds and almond milk, vitamin A from the spinach, and B12 from the nutritional yeast!

{Vegan} Spaghetti with Lemon Cream Sauce + Spinach | Whisk and Shout

Cheers to (secretly healthy) comfort food!

5.0 from 5 reviews
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{Vegan} Spaghetti with Lemon Cream Sauce + Spinach
Author: 
Recipe type: Dinner, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ready in half an hour, this creamy and delicious lemon pasta with spinach and basil is totally comforting and secretly healthy!
Ingredients
  • 6-8 oz spaghetti
  • 2 cups unsweetened almond milk
  • ½ cup vegan cream cheese
  • 3 tbsp slivered almonds
  • 3 tbsp nutritional yeast
  • ¼ tsp black pepper
  • 3 tsp sea salt, divided
  • pinch of lemon zest
  • 2 tbsp olive oil
  • 1 clove garlic, chopped finely
  • 1-2 handfuls baby spinach
  • 2-3 basil leaves, chopped
Instructions
  1. Set a pot of water to boil with 2 tsp salt (or more!) and cook your pasta until al dente.
  2. Drain and reserve ½ cup of the pasta water. Don't rinse.
  3. Meanwhile, combine almond milk, cream cheese, almonds, nutritional yeast, black pepper, remaining salt, and a pinch of lemon zest in a blender and pulse until smooth.
  4. In a large skillet over medium heat, sweat out your garlic with the olive oil (let it sizzle until soft and fragrant over low-ish heat, about 1-2 minutes)
  5. Add in your sauce from the blender and the ½ cup of pasta water. Stir to combine.
  6. Bring the sauce to a simmer and let it bubble for 10-12 minutes, until thickened.
  7. In the last two minutes of cooking, toss your spinach into the sauce and stir.
  8. Toss pasta with sauce and sprinkle with chopped basil for garnish.

 

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Comments

  8. Lynn | The Road to Honey says

    Great minds must think alike. I made pasta last night which is a rare occurrence in my house as I associate pasta with the king no-no of all carbs. I love that you used cream cheese (low fat for me) and almond milk instead of high fat alfredo sauce. This is really brilliant and I think I just might have to give it a try the next time I decide it’s okay to release the carbs from the pasta prison and indulge in a little pasta treat.

    Reply

    • Medha says

      This is the perfect sauce for pasta indulgences because it tastes so decadent, but it’s a pretty healthy alternative! A good way to balance out those carbs 🙂

      Reply

  12. Linda @ Veganosity says

    I love lemon in my pasta! I thought I was all alone, so happy to learn that I’m not. 🙂 We all need carbs to function properly. Our brain needs carbs, we need them for energy. People who are all, “I can’t eat that, it has carbs in it” drive me insane. 🙂 Mangia!

    Reply

  14. mira says

    I’m in a “pasta mood” this week and will definitely try this recipe Medha! Need to get some vegan cream cheese 🙂 Pinned of course 🙂

    Reply

  23. Isadora @ She Likes Food says

    This looks so creamy and delicious! It really is so much fun pretending to eat something rich and decadent but that is actually good for you! I’ve been craving a creamy pasta like this and that addition of the lemon has me sold 🙂

    Reply

  36. Alice @ Hip Foodie Mom says

    Medha, I love this recipe!!! I love of your vegan recipes actually. . you can’t go wrong with the Food Network. . LOVE this lemon cream sauce. . can’t wait to try this! Secretly healthy comfort food works for me! and thank you so much for leaving such a thoughtful comment on my blog! 🙂 you’re so sweet!

    Reply

  46. Monica says

    Big time cheers to secretly healthy comfort food! This looks incredible. I can never resist a creamy pasta and I wouldn’t have to try in this case. Yum!

    Reply

  50. Stephie says

    This looks great! I’m trying to eat healthier leading up to the wedding, but I think that I could get away with this…you know, using the almond milk and all. Besides, you get your veggies, right?

    Reply

  51. Andrea @ Cooking with Mamma C says

    Medha, I love your blog! I eat vegan very part time (breakfast) but always keep almond milk in the fridge. I’m really curious now to try making a vegan cream sauce for pasta, which I shamelessly eat at least three times a week.

    Reply

  53. LAUREN says

    love this!!! making it as we speak… but im waiting for my sauce to thicken and putting all the ingredients away, when i realize… what about the olive oil? it wasnt mentioned in the recipe, just in the ingredient list. i threw it in the sauce at the last minute, hope that was right… eep!!

    Reply

    • Medha says

      Nice catch, fixing that now! Hope you liked 🙂 The olive oil was meant to be used to sautée the garlic, but I’m sure it didn’t make a huge flavor difference.

      Reply

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