Vegan Creamy Tomato Pasta with Spinach and Basil is a tasty and healthy plant-based meal that is both comforting and nutritious. It includes soft pasta covered in a creamy tomato sauce that is vegan-friendly, made with non-dairy options such as coconut milk or cashew cream. Fresh spinach and basil bring a lively and refreshing taste, while the creamy sauce makes it smooth and rich. This recipe is fast and simple to prepare, ideal for a quick dinner during the week that is both tasty and healthy!
List of items needed:
Pasta: 12 ounces Rigatoni or the pasta you like best.
Olive oil: 2 tablespoons
Garlic: 3 cloves, chopped.
Tomato paste: 3 tablespoons
Coconut cream: 1 cup (or any non-dairy cream)
Yeast for nutrition: 1/4 cup
Vegan mozzarella: 1/2 cup, grated
Red pepper flakes: 1 teaspoon (add more or less according to your preference)
Add salt according to your preference.
Add black pepper according to your preference.
Spinach: 2 cups
Fresh basil: 1/2 cup, chopped into small pieces.
Directions:
Make the pasta: Heat a big pot of water with salt until it boils.
Put the pasta in the pot and cook it following the instructions on the package until it is firm to the bite.
Drain and put to the side.
Make the sauce:
In a big frying pan, warm the olive oil on medium heat.
Put the chopped garlic in the pan and cook for around 1 minute until it smells good.
Add the tomato paste and cook for 2 more minutes until it starts to caramelize a bit.
Make it creamy by adding the coconut cream and mixing it well.
Include the nutritional yeast, salt, black pepper, and red pepper flakes.
Keep cooking, stirring often, until the sauce thickens and turns creamy.
Put the cheese on top: Lower the temperature and sprinkle the vegan mozzarella cheese.
Keep stirring until the cheese melts completely and mixes well with the sauce.
Mix the cooked pasta with the sauce in the skillet until it is well coated.
Add the fresh spinach and basil to the pan with the greens.
Mix softly until the spinach shrinks and the basil spreads evenly.
Serve: Put the pasta into individual bowls.
Add some more fresh basil and a bit of nutritional yeast if you like.
