Spinach Basil and Tomato Pasta

If you crave a hearty, creamy, and comforting bowl of pasta, try this vegan creamy Spinach Basil and Tomato Pasta. Despite not containing dairy, the sauce is rich, smooth, and flavorful. Spinach contains nutrients, fresh basil adds brightness, and tomatoes provide the beloved classic Italian depth. Despite being elegant enough to serve to guests, this vegan creamy Spinach Basil and Tomato Pasta is simple enough for a quick weeknight meal.

STATS

• Diet: Vegan
• Course: Main
• Cuisine: Italian-inspired
• Cooking time: 20 minutes
• Prep time: Ten minutes
• Working time: 30 minutes
• Single portion size: One bowl
• Yield: 4 servings
• Cooking method: Stovetop
• Difficulty level: Easy

TOOLS

• Blender
• Large pot(pasta cooking)
• Colander
• Saucepan or a large skillet
• Measuring spoon
• Spatula or wooden spoon
• Measuring cups

INGREDIENTS

• 2 tablespoons of tomato paste
• Any pasta(spaghetti, penne, fettuccine, etc.), twelve ounces or 340 grams
• 1 finely chopped onion, medium in size
• Nutritional yeast, two tbsp.
• 3 minced garlic cloves
• Chopped basil leaves(fresh), one-fourth cup
• 14 ounces or 400 grams or 1 can of crushed tomatoes
• Roughly chopped spinach(fresh), three cups
• 1/2 cup of coconut milk(full-fat) or cashew cream
• To taste of salt and black pepper
• 2 tablespoons of tomato paste
• Flakes of red pepper, half a tsp.
• 1 teaspoon of dried oregano

INSTRUCTIONS

1. Fill three-fourths of the large pot with salted water.
2. Keep it on a normal flame and wait for the boil to come over.
3. Then put the pasta in boiling water and cook till tender as directed on the package.
4. Next, drain the pasta, wash it with running water, and keep it away.
5. Add oil to a skillet over a normal flame.
6. Include the onions in the oil when it gets warm.
7. Fry the onions to prepare tender and translucent onions.
8. At this moment, add garlic and cook it for a minute till you feel the aroma.
9. Include oregano, tomatoes, red pepper flakes, and tomato paste in the pan.
10. Cook the spices for five minutes, then add the coconut milk and sprinkle black pepper & salt.
11. Simmer for five more minutes to thicken the sauce.
12. Mix spinach and cook till it wilts.
13. Then add fresh basil leaves and the nutritional yeast.
14. Mix well, and your sauce is ready.
15. Transfer the cooked pasta to the sauce and fold gently to coat well.
16. Use the nutritional yeast and fresh leaves of basil to garnish.
17. Your vegan creamy Spinach Basil and Tomato Pasta is ready to serve warm!

TIPS

• You may go for the roasted bell peppers or zucchini to make it nutrition-rich.
• You may use the vegan parmesan or toasted pine nuts for the flavor.
• If you want to avoid the chunky texture, blend the sauce before adding the spinach.

HOW TO STORE THE LEFTOVERS

CHILLING

• Refrigerate the pasta(leftover) in a sealed box for ~four days.

FREEZING

• Pasta can lose its texture upon defrosting, so we don’t want to freeze it. You may freeze the sauce in a separate freezer-safe box for two months.

FAQs

Will fresh tomatoes work for this recipe?

• To have the fresh sauce, you need to blend the five ripe tomatoes and then cook them.

Will the dish become sweet with the addition of coconut flour?

• Cream is slightly sweetened, but when combined with salt and spices, its sweetness vanishes and the sauce gets a creamy twist.

How to make a protein-loaded pasta bowl?

• You can include tofu crumbles, vegan sausage, or lentils to add protein.

NUTRITIONAL INFO./SERVING

Calories: ~365 kcal
Single portion size: One bowl
Carbs(total): Fifty-two grams
Fats: 12 g
Net carbs: Forty-four grams
Fiber: 8 g
Protein: Eleven grams
Sodium: 480 mg
Sugar: Eight grams