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Vegan Creamy Tomato Pasta

 

Vegan Creamy Tomato Pasta!

 

Lunch made simple, healthy, and absolutely mouthwatering! Let’s recreate this delicious dish with a vegan twist. The creamy, flavorful sauce, combined with fresh spinach and basil, makes for an irresistible meal that’s packed with nutrients and bursting with flavor. Perfect for a quick lunch or dinner!

 

 

Want to know the best part? It’s 100% plant-based, but so rich and satisfying, you won’t miss the dairy!

Who’s ready to try this creamy, dreamy pasta?

 

 

#VeganPasta #CreamyTomatoPasta #HealthyAndWholesomeLiving #PlantBasedGoodness #FunctionalMedicineHealthCoach #QuickAndHealthyMeals #RecipeOfTheWeek #EmpoweredAndTransformed

 

Ingredients:

* Gluten Free Pasta: 12 oz rigatoni or your favorite pasta (Penny uses Zenb Noodles)

* Avacodo oil: 2 tbsp

* Garlic: 3 cloves, minced

* Tomato paste: 3 tbsp

* Coconut cream: 1 cup (or any plant-based cream)

* Nutritional yeast: 1/4 cup

* Red pepper flakes: 1 tsp (adjust to taste) or cayane pepper 

* Salt: to taste

* Black pepper: to taste

* Fresh spinach: 2 cups

* Fresh basil: 1/2 cup, roughly chopped

Instructions:

1. Cook the Pasta:

* Bring a large pot of salted water to a boil.

* Add the pasta and cook according to the package instructions until al dente.

* Drain and set aside.

2. Prepare the Sauce:

* In a large skillet, heat the avacodo oil over medium heat.

* Add the minced garlic and sauté for about 1 minute until fragrant.

* Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.

3. Make it Creamy:

* Pour in the coconut cream and stir well to combine.

* Add the nutritional yeast, salt, black pepper, and red pepper flakes.

* Continue to cook, stirring frequently, until the sauce thickens and becomes creamy.

4. Add add vegan cheese if you like

5. Combine Pasta and Sauce:

* Add the cooked pasta to the skillet and toss to coat it thoroughly with the sauce.

6. Finish with Greens:

* Add the fresh spinach and basil to the skillet.

* Toss gently until the spinach wilts and the basil is well distributed.

7. Serve:

* Divide the pasta among serving bowls.

* Garnish with additional fresh basil and a sprinkle of nutritional yeast if desired.

Tips:

* Nutritional Yeast: This adds a cheesy flavor to the sauce. If you don’t have it, you can substitute it with vegan Parmesan.

* Coconut Cream: For a less coconutty flavor, you can use a cashew cream made by blending soaked cashews with water until smooth.

* Vegan Mozzarella: Choose a good-quality vegan mozzarella that melts well for the best results.

* Seasoning: Adjust the red pepper flakes according to your spice preference. Add more for a spicier kick.

 

 

Enjoy!

Yours in Health,

Penny