Creamy Vegan Feta and Spinach Chickpea-Free Protein Pasta
A rich and savory stovetop pasta featuring high-protein red lentil penne tossed with melted Violife vegan feta, garlic, and baby spinach. Quick, comforting, and completely free of tofu, chickpeas, and oats.
Prep
5 min
Cook
10 min
Total
15 min
Makes
1 serving
Created together. Shared with you.
Made by Enily + Lila
Enily created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
10 min
Total
15 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Bring a medium pot of well-salted water…
- 01
Bring a medium pot of well-salted water…
Bring a medium pot of well-salted water to a boil over high heat.
Tap card to mark done - 02
Add red lentil penne to the boiling…
Add red lentil penne to the boiling water and cook for 7 to 9 minutes, or until al dente. Reserve 1/4 cup (60ml) of pasta cooking water, then drain the pasta and set aside.
Look for: al dente
Tap card to mark done - 03
Heat extra virgin olive oil in a…
Heat extra virgin olive oil in a skillet over medium heat.
Tap card to mark done - 04
Add minced garlic to the skillet and…
Add minced garlic to the skillet and cook for 1 minute until fragrant, watching carefully so it does not burn.
Look for: fragrant, watching carefully so it does not burn
Tap card to mark done - 05
Add fresh baby spinach to the skillet…
Add fresh baby spinach to the skillet and cook for 2 minutes until wilted.
Look for: wilted
Tap card to mark done - 06
Lower the heat to medium-low
Lower the heat to medium-low, then crumble Violife vegan feta block into the skillet along with the reserved pasta water. Stir continuously for 2 to 3 minutes until a smooth, creamy sauce forms.
Look for: a smooth, creamy sauce forms
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Stir in cooked red lentil penne
Stir in cooked red lentil penne, cherry tomatoes, and dried oregano. Toss for 1 to 2 minutes until everything is well-coated and heated through.
Look for: everything is well-coated and heated through
Tap card to mark done - 08
Portion into a bowl and serve immediately
Portion into a bowl and serve immediately.
Ready when: everything is assembled and ready to enjoy
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