Tuesday, January 7, 2014
Vegan Garlic "butter" Pasta
This dish is incredibly simple. So simple, I made it the night we got back from flying all day instead of ordering take-out. I always have quinoa pasta in the pantry, and the spinach was still fresh, surprisingly. I always say that if you load anything with garlic and hot pepper, it'll be delicious!
1 pkg quinoa pasta
heaping bunch of spinach, washed and drained
1 T Earth Balance vegan butter spread (soy free)
1/4 cup olive oil (you could get away with less, but I like good fats)
4 cloves of garlic, minced
crushed red pepper
Boil pasta according to package directions. Melt buttery spread with olive oil in large pan over medium-high heat. Add garlic and stir for about 1 minute, then add spinach and stir until wilted. Once pasta is done, scoop noodles into pan with the spinach and add the spices to taste. So fast and so yummy!