Heat oil in a skillet over medium heat. Add shallots and cook for about 5 minutes until soft. Add garlic, red pepper flakes, salt and pepper, and stir for one minute.
Add fresh spinach to the skillet to wilt, using tongs to rotate it as it wilts. This portion of the process requires the most hands-on time.
Once water is boiling, add pasta to cook for slightly more than half the called-for cooking time.
Once the spinach is wilted and the pasta has been boiling for slightly more than half of the called-for cooking time, use a pasta spoon to lift the pasta out of the pot and add it to the skillet. With all the pasta now in the skillet, add two ladle-fulls of the water used to boil the pasta to the skillet and bring the heat up to medium-high. Use tongs to continue to mix the pasta and spinach mixture.
When the first batch of pasta water has cooked off, add one more ladle. Add the juice of half a lemon.
Once the last of the water has cooked off, transfer the mixture from the skillet to a pasta bowl. Add pine nuts and vegan Parmesan and mix completely before serving.
To make the vegan Parmesan
Add all vegan Parmesan ingredients listed above to a food processor and mix to a fine texture. Store in an air-tight container or mason jar with lid and refrigerate for up to three weeks.
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