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Vegan Creamy Tomato Pasta with Spinach and Basil

Vegan Creamy Tomato Pasta with Spinach and Basil

Vegan Creamy Tomato Pasta with Spinach and Basil

Calories 350
Ingredients
  • 12 oz of rigatoni or any preferred pasta
  • 2 tablespoons of olive oil
  • 3 minced garlic cloves
  • 3 tablespoons of tomato paste
  • 1 cup of coconut cream (or any plant-based cream of your choice)
  • 1/4 cup of nutritional yeast
  • 1/2 cup of shredded vegan mozzarella
  • 1 teaspoon of red pepper flakes (or more, depending on your heat preference)
  • Salt, to taste
  • Black pepper, to taste
  • 2 cups of fresh spinach
  • 1/2 cup of roughly chopped fresh basil
Instructions
    Making Pasta:
  1. First, get a big pot and fill it with water. Add a little salt to the water. Let the water get hot and bubbly. When the water is ready, put the pasta in the pot. Let it cook for a little bit, just like the box says. After it's done, pour the water out and keep the pasta.
    2. Making the Sauce:
  2. In a large pan, warm some olive oil over medium heat. Add minced garlic, letting it sauté for about a minute until aromatic. Next, mix in the tomato paste, allowing it to cook for about 2 minutes until it slightly caramelizes.
  3. Creating the Creamy Texture: Pour coconut cream into the skillet, stirring it well to combine with the tomato paste. Add nutritional yeast, salt, black pepper, and red pepper flakes to the mixture. Continue to stir while the sauce thickens to a creamy consistency.
  4. Incorporating Vegan Cheese: Lower the heat and add shredded vegan mozzarella to the sauce. Stir constantly until the cheese melts completely and blends into the sauce.
  5. Combining Pasta and Sauce: Add the cooked pasta to the skillet, mixing it thoroughly with the sauce to ensure an even coating.
    6. Finishing Touches with Greens:
  6. Toss in fresh spinach and basil. Stir gently until the spinach wilts and the basil is evenly spread throughout the pasta.
  7. Serving: Portion the pasta into serving bowls, garnishing each with extra fresh basil and, if desired, a sprinkle of nutritional yeast.
  8. Extra Tips:
  9. Nutritional Yeast: This enhances the sauce with a cheesy taste. If unavailable, swap it with vegan Parmesan.
  10. Coconut Cream: For a less coconut-forward flavor, use cashew cream by blending soaked cashews with water.
  11. Vegan Mozzarella: Choose a high-quality vegan mozzarella that melts well for the best texture.
  12. Spice Level: Adjust the red pepper flakes to your heat preference, adding more for extra spice.
Nutrition Facts
Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 15g24%
Sodium 450mg19%
Total Carbohydrate 45g15%
Sugars 5g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://recipesraw.com/recipe/vegan-creamy-tomato-pasta-with-spinach-and-basil/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.