Pasta Florentine

Spinach, soy milk, nutritional yeast, and herbs combine to make a creamy and delicious vegan pasta sauce. Don’t miss it!

Yield: 6 servings

Time: 20 minutes


  • large pot
  • colander
  • large bowl
  • large frying pan
  • wooden spoon


  • 12 oz pasta shapes like rigatoni, elbows, or bowties
  • 1½ T olive oil
  • 1 c yellow onion, thinly sliced
  • 2 T garlic, minced
  • 8 c fresh spinach or chard, roughly torn,  or  10 oz frozen spinach, thawed, rinsed, and drained
  • 1 c plain non-dairy milk
  • 6 T nutritional yeast
  • 3 T fresh basil, minced
  • 2 T fresh parsley, minced
  • 1 t dried oregano
  • 1 t salt
  • ½ t pepper
  • ½ c vegan mozzarella, grated (optional)


Boil water, add pasta, and cook until just tender, approximately 8-10 minutes. Drain and transfer to bowl.

Meanwhile, heat oil over medium-high heat, add onion and garlic, and sauté, stirring frequently, for 3 minutes. Add spinach and cook another three minutes, until it wilts.

Add milk, reduce heat to low, and cook 5 minutes. Add remaining ingredients and mix well.

Gently stir into the pasta and serve.


The 30-Minute VeganThis recipe for "Vegan pasta florentine" is from The 30-Minute Vegan, by Mark Reinfeld and Jennifer Murray – read my review.

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Vegan pasta florentine