This is one of my favourite easy to make dinners to make.
A no fuss versatile dish. Make as a side dish or a pasta sauce. Substitute for that heavy cream-based sauce.
The pasta I used in the picture is the Rice Tinkyada Lasagna Noodles. Cook half time, rinse with cool water and cut with scissors length wise to make thick noodles. Once the pasta sauce has cooked for 20 minutes, add the noodles in to reheat and cook for another 10 minutes.
Make it Vegan Dairy and Gluten Free:
Make it dairy free by topping off with a plant-based shredded cheese.
The cream is a full fat can of coconut milk. With all of the flavours added, it really tastes like a buttery cream sauce.
Pasta I use is the rice or quinoa, or the Ramen noodles that are rice and millet based. All are delicious with a great texture.
My recommendation is to cook pasta at the minimum recommended time. Rinse under cold water asap. The Pasta will be added to the sauce to be reheated.
Add your Protein:
A good plant-based protein would be to add cooked black beans or lentils. I have even used cooked chick peas.
Simple cook by draining a can of beans, lentils or chickpeas. Add them to boiling water and simmer for 30 minutes. Rinse again and serve.
Taste and Texture:
Pasta texture, with a creamy, butter, and slightly garlic taste. Comfort food!
If you like spicy, add a pinch of red pepper flakes. I added 1 Thai Chili to the sauce as it simmered.
DIET:
If you are on my weight management program, portion is 1/2 cup dried gluten free pasta which is 1 cup cooked. Add your 3/4 cup protein. Mix the protein, pasta and creamy garlic spinach. Top with 1 tbsp. of any plant-based shredded cheese.
Vegan, Vegetarian, Sodium friendly, Child friendly, Diabetic friendly, Celiac friendly, and Weight Management friendly – see notes.
Creamy Garlic Spinach Sauce – Vegan GF
This dish is really simple to make, that has a creamy, butter, and slightly garlic flavour. You could add a bit of heat with some red pepper flakes or even a pepper simmering in the sauce.
Serve over gluten free pasta and with your choice of a protein. Or can be used as a side dish.
Make it dairy free by topping with a plant-based shredded cheese.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, and celiac friendly.
- Large Pan
- Small Mixing bowl
- Spoon
- Garlic Press
- tbsp, tsp, 1/2 tsp
- 1 can Coconut milk
- 2 tbsp Extra Virgin Olive Oil
- 1 Onion small or half of large chopped
- 3 Garlic cloves pressed
- 1 1/2 cups Frozen (300grams) or Fresh spinach. If frozen strain as much water out as possible.
- 1 tbsp Ginger fresh
- 1 tsp Coconut palm sugar
- 1/2 tsp Black pepper ground
- 1 tsp Himalayan or sea salt ground
Optional for a slight heat
- 1 pinch Red Pepper chili flakes (slight heat)
- 1 Hot Thai Chili Pepper – cut off the stem and put into the mix to allow the flavours to blend (hotter)
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In the large pan, add the olive oil and onions. Set on medium high and stir frequently for 5 minutes.
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Add in the pressed garlic and stir for 30 seconds.
Add in the spinach, coconut milk, ginger, pepper, salt and coconut sugar.
Optional heat: Add in the Red pepper flakes or the Thai Chili pepper
Let simmer covered for 30 minutes. Stir often.
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Boil some water for your pasta of choice. My recommendation is to cook it to the minimum time as per the package instructions. Remove and strain running it under cold water.
Set aside.
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When the spinach sauce is ready, add in the pasta to reheat. Stir and bring to a simmer.
If you are using as a side dish, serve in small bowls.
Serve with a protein of choice.
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If there is any leftovers, cover and store in fridge. Reheat when ready.
Consume the next day.
The pasta I used in the picture is the Rice Tinkyada Lasagna Noodles. Cook half time, rinse with cool water and cut with scissors length wise to make thick noodles. Once the pasta sauce has cooked for 20 minutes, add the noodles in to reheat and cook for another 10 minutes.