Vegan Samphire & Spinach Linguine

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Vegan Samphire & Spinach Linguine

Try levelling up your next pasta dish with this simple and delicious vegan samphire and spinach linguine recipe. Due to its natural saltiness, samphire pairs well with the acidic flavours that come from the lemon and white wine butter sauce.

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This linguine recipe is ideal for a simple lunch dish or a light dinner. The white wine sauce is perfect for adding a rich flavour to the pasta alongside the zesty hint of lemon and the cheesy flavour of nutritional yeast.

What is samphire?

Samphire is a plant that can be found on the coastlines of the UK.

It’s an edible seaweed that grows in shallow water and as a result has a brilliantly salty taste. It also has a crunchy quality to it which balances out the soft texture of the tomatoes, linguine and spinach in this recipe.

It’s also incredibly salty, which balances nicely with the rich acidity of the white wine and lemon sauce in this recipe.

You can use samphire to add crunch and saltiness to virtually any dish, it’s a very versatile seaweed.

What is dairy free butter?

Dairy free butter is different to the more common dairy free margarine.

It’s firmer and has the same texture as dairy butter so it will better help to create the creamy rich white wine sauce in this recipe.

It’s a little fattier than margarine, which means it’s more dense and better for melting down in this pasta dish.

Dairy free butter combines a plant oil like avocado, coconut or olive with water. Good plant based butter brands include Violife, Naturli and Flora.

What is nutritional yeast?

Nutritional yeast is a powder form yeast that has a distinctly cheesy flavour, so it’s ideal for adding to pasta recipes in place of dairy cheeses such as parmesan.

Like the name suggest, it’s full of nutrition and is a complete protein with lots of nutrients. It’s particularly loved by vegans as most brands have vitamin B12 added.

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Calories: 318

Servings: 3


Total Time: 30 minutes

Calories: 318

Servings: 3




(Servings: 3)

  • 0.66666666666667 0.66666666666667 tbsp olive oil
  • 0.66666666666667 0.66666666666667 cloves garlic, puréed
  • 33.333333333333 33.333333333333 g samphire
  • 0.66666666666667 0.66666666666667 tbsp nutritional yeast
  • 0.33333333333333 0.33333333333333 tbsp lemon juice
  • 4 4 cherry tomatoes, halved
  • 0.66666666666667 0.66666666666667 tbsp dairy-free butter
  • 0.16666666666667 0.16666666666667 tsp dried chilli flakes
  • 33.333333333333 33.333333333333 g spinach
  • 20 20 ml vegan white wine
  • 90 90 g linguine, cooked


  1. Add the olive oil, dairy-free butter, garlic and chilli flakes to a pan over medium-high heat and cook for 2-3 minutes.
  2. Next, add the samphire and spinach and cook for a further 2-3 minutes, until the spinach has wilted.
  3. Add the nutritional yeast, white wine and lemon juice, and simmer until the liquid has reduced by half.
  4. To finish, add the linguine and cherry tomatoes, and heat for a further 1-2 minutes.
  5. Remove from the heat and split the portion into three dishes to enjoy!

Each 238g serving provides:

17g Fat, 2.7g Saturates, 31g Carbohydrate, 1.9g Sugars, 6g Fibre, 8.3g Protein, 1g Salt.


Ready for another helping? Explore our best vegan pasta recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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