So… A few days ago I sad I was going to do a Vegan Spinach Alfredo recipe for lunch, from the Healthy.Happy.Life vegan blog. Well, I did it, and it turned out reaaally deliciouss! But of course I had to make some adjustmenst, so I’m here to share with you my version of the recipe. 

Vegan Spinach Alfredo Pasta

• 3 cups colorful Semolina Penne Pasta
• 4 cups fresh Baby Spinach (cut in thin stripes)

“Vegan Alfredo” Sauce:

• 1/2 cup reserved pasta water (from drained pasta)
• 4 Tbsp Vegan Mayo (oh yes, I am now able to find this in Brazil!)
• 2 1/2 Tbsp Dijon Mustard
• 1 Tbsp Brown Spicy Mustard
• 1/3 cup Corn Starch 
• 2 Tbsp Wheat Germ
• 2 cloves Garlic, chopped
• 1/2 Tbsp Onion Powder
• 1 tsp Curry Powder
• 1 tsp salt
• Black Pepper (optional)

Directions:

1. Cook your pasta. Drain. (Reserve 1/2 cup of the starchy hot pasta water). Pour drained pasta back into the warm pot you cooked it in. 
2. In a blender, mix together all “Alfredo Sauce” ingredients and fold it all in the drained pasta. 
3. Cook it a little bit, just to heat the Sauce.
4. Fold in your spinach, mix everything together.
5. Serve right away so the spinach won’t lose it fresh taste. 
6. Garnish withpepper flakes on the top (I used a white/black/red mix). If, as my parents, you are a olive oil lover, try garnishing it with a fillet of it to!
   
   Makes 4 Servings and is also great for left overs!
   
   

Hope that it turns out great for everyone who eventually tries to do it, and I would love to hear how it turned out!!