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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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If you're in the mood for a light and simple springtime lunch, need a quick summer BBQ side or an easy weeknight meal, this spinach pasta is full of zesty flavour and comes together in less than 30 minutes.

Is Pasta with Spinach and Peas Healthy?

Adding spinach and peas to pasta is a great way to add nutritional value. This one-pot pasta is made with simple whole food ingredients without heavy cream or added sugars, making it a clean and healthy option that's light yet comforting.

How to Cook Pasta with Spinach and Peas

Cooking pasta with spinach and peas couldn't be any easier! For this cream-free recipe, you only need a handful of ingredients and about 25 minutes.

What You Will Need

Equipment

• Medium - large cooking pot to cook the pasta and wilt the spinach.
• Colander for straining the pasta.
• Wooden spoon for stirring.
• Measuring utensils for accuracy.

Ingredients

• Penne Pasta. I like using GoGo Quinoa for a gluten-free version. You can also use bowtie, fusilli or rotini. 
• Fresh spinach offers the most nutrients. However, you can also use frozen.
• Frozen peas are less likely to get soggy and mushy.
• Extra virgin olive oil makes the base of the dairy-free sauce and increases the bioavailability of fat-soluble nutrients. You can also use pure avocado oil. 
• Apple cider vinegar cuts the fat of the oil and increases nutrient absorption while providing a zing of flavour and gut-loving nutrients.
• Fresh lemon juice adds a light and zesty flavour while stimulating digestive juices.
• Garlic powder adds a savoury flavour that balances out the lemon and ACV.
• Nutritional yeast adds a slightly nutty and cheesy flavour without the dairy.
• Natural salt such as Himalayan, Celtic or sea salt marries the flavours, is a good source of trace minerals and is free of fillers and additives.
• Ground turmeric (optional) can add anti-inflammatory power and give the pasta a slightly yellow tinge.

Step 1: Cook Pasta

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.

Step 2: Mix Ingredients

Pour 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.

Substitutions and Variations

Other pasta noodles, including bowtie, fusilli, rotini or spaghetti, can be used in place of the penne. You can also use spaghetti squash for a low-carb and grain-free version!

For an extra flavourful pasta, you can use Chive Blossom Infused Vinegar instead of apple cider vinegar.

Add extra 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 of nutritional yeast.

Use grass-fed tallow for an oil-free and dairy-free version.

Storing and Saving

This Pasta is best served fresh. However, it can be refrigerated in a well-sealed container for up to 3 days.

More Spring Recipes

If you try this One-Pot Spinach and Peas Pasta, let me know how it turns out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook and Flipboard for more wildly nutritious recipes!

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 mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

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

  

1x2x3x

• ▢ 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.