Pasta 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
