Spinach and mozzarella spaghetti

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Spinach and mozzarella spaghetti

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Adjust Servings:
1 pack (350 g) gluten-free spaghetti Pasta
1 pinch Rock salt
2 packs fresh baby Spinach
2 tablespoons Olive oil
2 teaspoons Garlic paste
To taste Salt and pepper
1 teaspoon Lemon zest
1/4 cup Soy cream
2 tablespoons Non-dairy mozzarella shreds
2 tablespoons Non-dairy Parmesan-like cheese
For garnishing:
1 pinch freshly minced Parsley
1 teaspoon Non-dairy Parmesan-like cheese
1 teaspoon Soy cream
1 teaspoon Lemon zest

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This delicious and comforting spaghetti recipe uses fresh spinach and vegan mozzarella cheese for the ultimate velvety sauce texture.

  • 15 minutes
  • Serves 4
  • Easy


  • For garnishing:



Have spinach to use fast? Here’s a quick and easy recipe to use them up with a delicious meal. This spinach and mozzarella spaghetti is made with fresh baby spinach, vegan mozzarella, vegan Parmesan-like cheese, and a little soy cream.

To prepare it, cook the pasta in abundant water according to the instructions on the package. In the meanwhile, heat the olive oil and garlic paste in a skillet. Add the spinach and cook until wilted. Season with lemon zest, salt, and pepper. Add the soy cream and take off the heat. When the spaghetti is al dente, drain and transfer to the sauce skillet.

Fold the spaghetti in the sauce, stir in the vegan mozzarella and the vegan Parmesan-like cheese, and take off the heat.

Transfer to the serving plates, sprinkle with some more lemon zest, Parmesan-like cheese, and freshly minced Parsley.

Enjoy hot!

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10 minutes

Cook the pasta

Bring a large pot of water to the boil together with a pinch of salt. Cook the spaghetti according to the instructions on the package. When al dente, drain and set aside.

3 minutes

Slice and dice

Rinse the spinach and gently pat it dry. Then, slice it thinly. Dice the vegan mozzarella cheese.

5 minutes

Prepare the dressing

Heat the olive oil in a skillet together with the garlic paste. Add the spinach and cook for a couple of minutes until wilted. Season with salt and pepper, then add the lemon zest and the soy cream. Take off the heat.

2 minutes

Fold and garnish

Transfer the spaghetti to the dressing skillet, then fold them in the sauce. Sprinkle with vegan Parmesan-like cheese and the vegan mozzarella cheese. Fold again and transfer to the serving plates.
Garnish with lemon zest, vegan Parmesan-like cheese, freshly minced, and soy cream.



Serve your spaghetti hot and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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