Pasta with Spinach and Soy Cream Sauce Recipe

This is the second recipe from our Spinach Iron Chef Dinner. You can find the first recipe here.


2 cups pasta (1 cup per person)

2-3 cups spinach

1 1/2-2 cups soy milk (make sure it’s not the sweet kind!)

1 cup shredded cheese (optional)

2 teaspoons cornstarch

salt and pepper to taste


Creafully wash the spinach and set aside.

Heat a pot of water and add a pinch of salt when the water begins to boil.

Cook pasta al dente and in the last two minutes before the pasta is done, add the spinach to cook together. Drain well and put it back into the pot.

Dilute the cornstarch with a little water. Slowly heat the soy milk in a pot and add the cornstarch. stir occasionally.

Heat the milk for a few minutes and add small portions of the cheese while stirring. Add salt and pepper and cook until all the cheese is melted in.

Pour the sauce over the pasta with spinach and over medium heat, mix the pasta with sauce for a couple of minutes and serve.


I chose soy milk because it’s all we drink at home and it’s also great to reduce the saturated fat content in the meal.  This milk along with soy cheese is also a wonderful cream sauce for those who may be lactose intolerant.

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