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Creamy Garlic spinach recipe

Creamy Garlic Spinach Sauce - Vegan GF

Nutriment Health and Fitness
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, entree
Cuisine American

Equipment

  • Large Pan
  • Small Mixing bowl
  • Spoon
  • Garlic Press
  • tbsp, tsp, 1/2 tsp

Ingredients
  

  • 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

Instructions
 

  • In the large pan, add the olive oil and onions. Set on medium high and stir frequently for 5 minutes.
  • 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.
  • 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.
  • 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.
  • If there is any leftovers, cover and store in fridge. Reheat when ready.
    Consume the next day.

Notes

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.
Keyword coconut milk, Dairy-Free, garlic, ginger, gluten free, pasta sauce, plant based, recipe, spinach, vegan, vegetarian
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