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Veganization: Creamy Citrus-Herb Spinach Penne

4 bowls of penne and wilted spinach in a creamy sauce with minced herbs

Of the four San Giorgio Protein Pasta recipes I veganized, this bright and earthy cream sauce is my favorite.

And if you use dried herbs, all you need to cut is a lemon!

One of Four Themed Veganizations

The text above Baked Twirls Florentine provides background to this and two other related posts: Angel Hair with Tomatoes and Basil and Cauliflower Mac and Cheese.

Basically, I stumbled upon a collection of recipes which allowed me to combine my product review winners and other go-to ingredients interacted in savory contexts. (I’d already meta-tested them in a sweet application, Make-It-Mine Cheesecake.)

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Description

SEE: Note to learn why I recommend specific brands! I have a growing collection of reverse-engineered products in case you can't find them or simply want to make your own. (I stress growing because I may not have developed the recipe for the product you need yet.)

Ingredients
  • about 4 cups (908 mL/g) unsweetened plain dairy-free milk (soy or pea)
  • ¼ cup (60 mL/56 g) dairy-free butter (I recommend Country Crock Homestyle.)
  • 4 cups (960 mL/170 g) fresh baby spinach leaves
  • about 1 handful fresh parsley, 2 stems fresh rosemary, and 2 sprigs fresh thyme (Alternatively, use 1 Tbsp/15 mL dried Italian seasoning.)
  • 1 lemon
  • 1 14.5- to 16-oz (411- to 454-g) box penne, or other short-cut pasta
  • ¼ cup (60 mL/30 g) all-purpose flour
  • 1-2 tsp (5-10 mL) kosher salt (or about half as much table salt; Use smaller amount if cooking pasta in salted water.)
  • ½ cup (120 mL/32 g) nutritional yeast
Instructions
  1. 1

    If time allows, bring dairy-free ingredients, produce, and any other chilled foods to room temperature.

    Unlike other recipes, room temperature ingredients aren’t critical for this one. But bringing things up to room temperature is good practice!
  2. 2

    Cook pasta 1 min less than desired firmness according to package directions.

  3. 3

    Meanwhile:

      • Set spinach in colander for draining pasta.
      • Measure flour and “milk” in separate vessels.
      • Destem and mince herbs (if using fresh), then set aside with salt.
      • Obtain 2 tsp (10 mL) zest and 2 Tbsp (30 mL/g) juice from lemon. In another vessel, combine with nutritional yeast
  4. 4

    Drain pasta over spinach. Place “butter” in pot, then set over med heat. Once “butter” is melted, sprinkle on flour and whisk using short, fast strokes for 1 min.

  5. 5

    While whisking, add about ¼ cup (60 mL/g) “milk”. Continue whisking until smooth. Repeat 4-6 times, until about half the “milk” has been incrementally added, then pour in remaining “milk”.

  6. 6

    Whisk in herbs and salt, then increase heat to med-hi. Once bubbling, whisk 4-6 min more, then return heat to med.

  7. 7

    Switch to a lg spoon and stir in nutritional yeast mixture (from Step 2).

  8. 8

    Transfer pasta and spinach to pot. Gently toss until evenly coated, then remove from heat and serve.

Note

Read why I recommend Country Crock - or make your own dairy-free butter!

Plus, checkout my other veganized easy pasta dinners:

Keywords: penne, penne recipes, vegan penne recipes, creamed spinach, vegan creamed spinach, creamy spinach pasta, vegan creamy spinach pasta
View Online: https://www.doesitvegan.com/recipe/veganization-creamy-citrus-herb-spinach-penne/
Christi L. Corey

Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.

Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.

Gratitude is the most scrumptious seasoning!

Thank You ♥

From the Bottom of My Hearth, Christi of Does It Vegan?