Why You’ll Love This Recipe
This skillet pasta is creamy, garlicky, and loaded with fresh vegetables—perfect for anyone seeking a satisfying vegan dinner. It’s fast, uses simple ingredients, and doesn’t sacrifice flavor for health. The combination of zucchini and spinach adds brightness and nutrients, while vegan Parmesan brings that cheesy, umami richness you crave from a pasta dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, rotini, or any short pasta)
- Olive oil
- Garlic (minced)
- Zucchini (sliced or diced)
- Fresh spinach
- Plant-based milk or vegetable broth (for creaminess)
- Nutritional yeast (optional, for extra cheesy flavor)
- Vegan Parmesan (store-bought or homemade)
- Salt
- Black pepper
- Red pepper flakes (optional)
- Lemon juice (for brightness)
- Optional: chopped basil or parsley for garnish
Directions
- Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add the zucchini and cook for 5–6 minutes, stirring occasionally, until tender and lightly golden.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Add the cooked pasta to the skillet along with a splash of plant milk or reserved pasta water to loosen the mixture.
- Stir in vegan Parmesan and nutritional yeast if using. Mix well to create a light, creamy coating.
- Season with salt, pepper, red pepper flakes (if using), and a squeeze of lemon juice.
- Garnish with fresh herbs and serve immediately.
Servings and timing
This recipe serves 4. Prep time is about 10 minutes, cooking time is 15 minutes. It’s ready in 25 minutes total.
Variations
- Add protein: Toss in canned chickpeas, white beans, or grilled tofu for extra protein.
- Use different greens: Swap spinach for kale, Swiss chard, or arugula.
- Make it gluten-free: Use gluten-free pasta.
- Creamy version: Stir in a spoonful of vegan cream cheese or cashew cream for a richer texture.
- Zesty finish: Add capers or sun-dried tomatoes for a Mediterranean twist.
- Low-oil version: Sauté veggies with broth instead of oil for an oil-free option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or plant milk to loosen the sauce. This dish is best enjoyed fresh, but it reheats well for lunch or dinner throughout the week.
FAQs
What pasta shapes work best?
Short pasta like penne, rotini, or shells work well and hold the sauce and vegetables evenly.
Can I use frozen spinach?
Yes, just thaw and drain it well before adding it to avoid excess moisture.
What’s a good substitute for vegan Parmesan?
Use a mix of nutritional yeast, ground cashews, garlic powder, and salt for a homemade version.
How can I make this dish oil-free?
Sauté the garlic and veggies in a few tablespoons of vegetable broth instead of oil.
Can I add more veggies?
Absolutely. Bell peppers, mushrooms, peas, or cherry tomatoes would all work beautifully.
Is this dish kid-friendly?
Yes—omit the red pepper flakes and keep the flavors simple for a kid-approved meal.
How do I make it more filling?
Add a plant protein like lentils, tempeh, or vegan sausage for a heartier version.
Can I prepare this dish ahead of time?
Yes, it keeps well and can be made ahead for meal prep. Reheat with a splash of water or plant milk.
What plant milk is best for this dish?
Unsweetened almond, oat, or soy milk are all great options. Avoid flavored or sweetened varieties.
Does this recipe freeze well?
It can be frozen, but the texture of the pasta and spinach may soften. Store in airtight containers and thaw overnight in the fridge before reheating.
Conclusion
Pasta Skillet with Vegan Parmesan, Zucchini, and Spinach is a quick, veggie-packed meal that’s perfect for busy nights or mindful eating. With just one pan and a few fresh ingredients, you’ll have a flavorful, wholesome dish that satisfies both your hunger and your craving for comfort. Simple, nourishing, and endlessly adaptable—this is vegan cooking at its best.
PrintPasta Skillet with Vegan Parmesan, Zucchini, and Spinach
A quick, wholesome one-skillet vegan pasta dish made with zucchini, spinach, garlic, and plant-based Parmesan. Creamy, satisfying, and full of flavor, it’s perfect for a weeknight meal or easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Ingredients
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Instructions
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.,While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.,Add zucchini and cook for 5–6 minutes until tender and lightly browned.,Stir in spinach and cook for 1–2 minutes until wilted.,Add cooked pasta to the skillet along with plant milk or reserved pasta water to moisten.,Stir in vegan Parmesan and nutritional yeast, mixing until the pasta is lightly coated.,Season with salt, pepper, red pepper flakes (if using), and lemon juice. Stir well.,Serve hot, garnished with chopped herbs and extra Parmesan if desired.
Notes
- To make it gluten-free, use gluten-free pasta.,For added protein, stir in chickpeas, white beans, or sautéed tofu.,Use frozen spinach if needed, just thaw and drain well first.,Adjust lemon and nutritional yeast to taste for brightness and cheesiness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 4g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 12g
- Cholesterol: undefined
