Last month, I received a copy of Robin Robertson’s newest cookbook, One-Dish Vegan, from the kind folks over at The Harvard Common Press to try out and review here as part of her current blog tour. I am a huge fan of Robin’s cookbooks, and have most of them on my shelf already, so I was especially excited to have her latest release hot off the press.
Robin’s unique style is marked by her deft ability to weave ease, convenience and creativity together to design cohesive and completely user-friendly cookbooks, and ODV is no exception. Filled with more than 150 simple, flavorful and quick vegan recipes, her latest release utilizes accessible, nutritious and whole food ingredients to produce dishes that can be made partially or completely ahead of time—making it a perfect guide for those who are striving to eat healthier but don’t have a lot of time of cook.
The first recipe I made from ODV was Robin’s Spinach Alfredo Linguine, which uses ingredients like white beans, spinach and mellow miso to create a rich and decadent sauce to drench over linguine noodles. This sauce smells absolutely fantastic while being made and I especially loved its generous hit of garlic and vibrant green color—and leftovers tasted amazing the next day as well.
If you’d like to try the recipe out yourself, The Harvard Common Press has kindly agreed to share it here—and if you’d like a chance to win a free copy of the cookbook itself, they are offering one through this blog post! To enter, just leave in the comments section below your favorite one-dish meal and I’ll use random.org to draw the winner on November 17 (shipping restricted to US and Canada only). Good luck!
The winner of the giveaway is Shannon, congratulations!
Thanks to everyone who entered!
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Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press
This creamy pasta dish features a rich sauce made with fresh spinach and white beans for a nutritious one-dish meal that only tastes indulgent. To make this gluten-free, use gluten-free pasta.
- 1 tablespoon olive oil or 1/4 cup water
- 5 garlic cloves, chopped
- 9 ounces spinach, thick stems removed
- 1 1/2 cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained
- 1/2 cup vegetable broth
- Salt and freshly ground black pepper
- 1/2 cup plain unsweetened almond milk or other nondairy milk
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons nutritional yeast or 1 tablespoon mellow white miso paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1 pound uncooked linguine
- Heat the oil or water in a small skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Add the spinach and cook until wilted, 3 minutes. Stir in the beans and broth and season to taste with salt and pepper. Remove from the heat.
- In a food processor or high-speed blender, combine the spinach mixture, almond milk, lemon juice, nutritional yeast, paprika, basil, and salt and pepper to taste. Process until smooth. Taste and adjust the seasonings if needed.
- Cook the pasta in a large pot of salted boiling water, stirring occasionally, until it is al dente. Drain well and return to the pot. Pour the sauce over the pasta and toss gently to combine. Serve hot.