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🍽️ Vegan Fusilli with Creamy Spinach and Onion Sauce

712 kcal · 30 min · 4 servings

Ingredients

• onions, red 2 pcs.
• garlic cloves 5 pcs.
• salt pinch
• white wine, off-dry 100 ml
• spinach leaves, frozen 400 g
• oat drink 200 ml
• vegan fresh spread, plain 300 g
• fusilli 500 g
• sugar pinch
• pepper, black ground pinch
• basil, fresh 10 g

Instructions

1. 1. Halve the red onions and remove the outer skin.
2. 2. Cut the onions into thin strips.
3. 3. Peel the garlic and chop it finely.
4. 4. Add 5 liters of water and salt to a large pot.
5. 5. Turn the heat to the highest setting.
6. 6. Place the lid on the pot.
7. 7. Bring the water to a boil.
8. 8. Add white wine and spinach to a second pot.
9. 9. Turn the heat to the highest setting.
10. 10. Bring the mixture to a boil.
11. 11. Reduce the heat to the medium setting.
12. 12. Place the lid on the pot.
13. 13. Let the sauce simmer for about 3 minutes.
14. 14. Add the chopped onions and garlic to the sauce.
15. 15. Let the ingredients cook together for about 3 minutes.
16. 16. Add the fusilli to the boiling salted water.
17. 17. Cook the pasta for about 10 minutes until al dente.
18. 18. Drain the pasta in a colander.
19. 19. Stir the oat drink into the spinach sauce.
20. 20. Stir the vegan spread (plain) into the sauce.
21. 21. Turn off the stove.
22. 22. Let the sauce rest for about 10 minutes.
23. 23. Add the drained fusilli to the sauce.
24. 24. Gently fold the pasta into the sauce.
25. 25. Season with sugar, salt, and pepper to taste.
26. 26. Let the finished sauce rest for about 3 minutes.
27. 27. Wash the basil under running water.
28. 28. Shake the basil dry.
29. 29. Pluck the leaves from the stems.
30. 30. Divide the fusilli among deep plates.
31. 31. Garnish the dish with the fresh basil leaves.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 712
• Protein: 23 g · Fett/Fat: 18 g · Carbs: 112 g