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–+ servings
A large saucepan filled with cooked penne pasta tossed with spinach, peas, nutritional yeast, turmeric apple cider vinegar and healthy avocado oil.

One-Pot Spinach and Peas Pasta (without Cream)

Recipe By : Michelle McCowan
5 from 4 votes
Print Recipe
Tossed in a simple mix of olive oil, apple cider vinegar, freshly squeezed lemon and nutritional yeast, this easy One-Pot Spinach and Peas Pasta is made without heavy cream and is naturally dairy-free.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Dietary DF, Nut Free, Soy Free
Season(s) Spring, Summer
Difficulty Easy
Yield 8 cups

Equipment

  • Medium - Large Cooking Pot
  • Colander
  • Wooden Spoon
  • Measuring Utensils

Ingredients
  

  • 1 package Penne Pasta (I like using  GoGo Quinoa for a gluten-free version)
  • 3 cups Fresh Spinach
  • 1 cup Frozen Peas
  • 3 tablespoon Extra Virgin Olive oil (or Pure Avocado Oil)
  • 2 tablespoon Apple Cider Vinegar
  • 1 tablespoon Lemon Juice (Freshly Squeezed)
  • 1 teaspoon Garlic Powder
  • 3 tablespoon Nutritional Yeast
  • 1 teaspoon Himalayan Salt (or Other Natural Mineral Salt)
  • Dash of Turmeric Powder (optional)
  • Pepper to taste (optional)

Instructions
 

  • Bring a pot of water to a boil. Add the pasta and cook according to the package instructions or until it is tender (usually about 10 minutes). I like cooking mine el dente for this recipe, so it doesn't get too soggy when reheating.
    Once your pasta is cooked, strain the cooking water and rinse the pasta with cold water.
  • Add the pasta back into the pot with the remaining ingredients, starting with the olive oil, apple cider vinegar and lemon juice. 
    Once you've stirred in all the ingredients, place it back on the stove and heat over low for a few minutes or until the spinach wilts. 
    Stir frequently to prevent the pasta from sticking and to ensure the ingredients are well mixed.
  • Once the spinach is wilted, promptly remove the pot from the heat and serve immediately while warm.

Notes

This Pasta is best served fresh. However, it can be refrigerated in a well-sealed container for up to 3 days.
For an extra flavourful pasta, you can use Chive Blossom Infused Vinegar instead of apple cider vinegar.
Add a source of protein such as cooked chicken, steak or shrimp.
Don’t need it to be dairy-free? You can use grass fed butter instead of oil and parmesan cheese instead o nutritional yeast.

Watch the Video!

Nutrition

Serving: 2cups | Calories: 292kcal | Carbohydrates: 34g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 608mg | Potassium: 740mg | Fiber: 15g | Sugar: 4g | Vitamin A: 2183IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 3mg
Total Servings : 4
HAVE YOU TRIED THIS RECIPE?I’d love to know what you think! Leave a rating and comment to share how it turned out.