Vegan Cheesy Spinach Orecchiette Noodles Recipe
This vegan cheesy spinach orecchiette recipe is a deliciously hearty meal that is a favorite at our house.
It’s super easy to make and is dairy-free.
Ingredients You’ll Need:
- Noodles of choice (I’m using orecchiette noodles, see noodle recipe below)
- Vegan cheese of choice (I’m using Daiya vegan mozzarella shreds)
- 1 can of Coconut milk
- Spinach
- Arugula
- Dill, chopped
- 1 Lemon
- 1/2 Onion chopped
- Garlic (to taste)
- Red pepper flakes (to taste)
- Oregano (to taste)
- Avocado oil
You can use any storebought noodles you prefer, or make your own homemade vegan noodles. In the images, I’m using orecchiette-shaped noodles.
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Instructions
- Bring a salted pot of water to boil, and cook the noodles until al dente.
- Pick and chop dill leaves. Roughly chop arugula. Cut the lemon into slices. Dice the onion and garlic.
In a large pan, heat a splash of avocado oil and add the onion, garlic, oregano and red pepper flakes until fragrant (approx 60 seconds).
Reduce heat to medium-low and pour the coconut oil into the pan. Cook 3-5 minutes, stirring frequently.
Drain the noodles and add them to the pan of coconut milk. Stir in the spinach, dill, arugula and Daiya cheese. Stir for 60 seconds.
Remove from heat and squeeze the lemon slices in to taste. Season with salt and pepper.
Enjoy!
