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Vegan Spinach Pasta with Nutmeg

This vegan spinach pasta combines fresh spinach, garlic, and olive oil in a simple, elegant dish that highlights natural flavors. The spinach is wilted just enough to keep its vibrant color and tender texture, then tossed with al dente pasta, creating a silky, flavorful coating. Finished with a touch of nutmeg and lemon, it offers a comforting yet refined meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz spaghetti or linguine preferably long, thin pasta
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • 4 cups fresh spinach roughly chopped if large leaves
  • 1/4 teaspoon nutmeg freshly grated preferred
  • to taste salt for seasoning
  • to taste black pepper freshly ground
  • 1 tablespoon lemon juice optional, added at the end
  • 2 tablespoons toasted pine nuts for topping, optional

Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Colander or strainer
  • Wooden spoon or tongs

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions. Drain and set aside a small cup of pasta water.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds—you'll notice a warm aroma filling the air.
  3. Add the fresh spinach to the skillet and cook, stirring gently, until wilted but still vibrant green, about 2-3 minutes. The spinach will reduce significantly in volume as it softens.
  4. Sprinkle the freshly grated nutmeg over the spinach and stir to combine, releasing a warm, aromatic scent that complements the garlic and greens.
  5. Add the drained pasta directly into the skillet with the spinach and garlic. Toss everything together so the pasta is coated evenly with the fragrant oil and greens.
  6. Pour in a splash of the reserved pasta water to help create a silky sauce that clings to each strand of pasta. Toss gently to combine, letting the sauce coat the pasta evenly.
  7. Season with salt and freshly ground black pepper to taste. Drizzle with lemon juice for a bright finish, if desired, and toss again to distribute evenly.
  8. Transfer the pasta to serving plates, sprinkle with toasted pine nuts for added crunch and flavor, and serve immediately while warm and fragrant.

Notes

For a richer flavor, use good quality extra virgin olive oil. Toasted pine nuts add a lovely crunch, but can be omitted for a simpler version. This dish is best enjoyed fresh, but leftovers can be stored in the fridge for a day.