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Spinach & Pine Nut Pasta

  By Glenn McCarthy  

October 26, 2015

This pasta dish is simple, fast and super yummy!

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1 lb. angel hair pasta

2 lb. fresh spinach (wash & remove tough stalks or use baby spinach)

1/2 cup pine nuts

¼ lb. fresh mushrooms (we use cremini)

½ cup veggie broth (we like Dixie Diner Club's "Chicken (Not!) Official Broth" (see below)

1 ½ tsp. roasted garlic or 4 cloves garlic

4 tsp. capers

salt, pepper and nutritional yeast to taste (see below)


Cook pasta according to package directions. When pasta is done, pour it into a colander and drain.

Toast the pine nuts in a dry skillet, stirring frequently. Remove from the heat and let cool.

In a large pot with a lid, sauté the mushrooms in a little of the veggie broth (adding a little at a time as needed) until mushrooms are about half done. Add garlic, stir, then add the spinach on top. Cover with the lid (it may be tight at first, depending on the size of your pot). Allow the spinach to steam a few minutes, stirring periodically.

When spinach is mostly done, add the capers and toasted pine nuts and stir. Pour the cooked pasta into the pot and combine. Serve with salt, pepper and nutritional yeast.

Nutritional yeast is easily available in the loose bins of health food stores. It is high in B-12, has a cheesy flavor and is great on pasta, in sauces, or wherever you would use parmesan cheese or want a cheesy type flavor without the high fat and congestive properties of dairy. We keep a shaker of it handy, the way others keep a shaker of parmesan.

Dixie Diner Club products are available by mail. Call 1-800-233-3668 for a catalog. They are amazingly good, very low fat or no fat, flesh-free, mostly dairy-free, and many are wheat-free. Because of this, their products are incredibly healthy as well! (No cholesterol, low or no fat.)



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