Cheesy Soyrizo and Spinach Shell Pasta

Ingredients

Ingredients

• 8 oz shell pasta
• 12 oz soyrizo
• 4 cups fresh spinach
• 2 cups shredded cheddar or mozzarella cheese
• 4 tbsp oatly oat milk
• 1 tbsp olive oil
• 2 cloves, minced garlic
• to taste salt
• to taste black pepper
• optional, to taste red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil. Add the shell pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Crumble the soyrizo into the skillet and cook, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add another teaspoon of olive oil if needed. Add the minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach in batches, stirring until wilted, about 2-3 minutes. Season with salt and pepper to taste.
4. Reduce heat to low. Stir in the oat milk and shredded cheese, whisking until the cheese melts into a smooth sauce, about 3 minutes. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
5. Add the cooked pasta, browned soyrizo, and wilted spinach to the skillet. Toss everything together until well coated in the sauce. Cook for 1-2 more minutes to heat through.
6. Serve immediately, garnished with optional red pepper flakes for extra heat.

Notes

For a vegan version, substitute the cheese with a dairy-free alternative. Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of milk to revive the sauce.