Ingredients:
- Pasta:
- 12 oz (340g) pasta of your choice (e.g., penne, fusilli, spaghetti)
- Sauce:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3-4 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 can (14 oz) coconut milk (full fat for extra creaminess)
- 2 tbsp tomato paste
- 1 tbsp nutritional yeast (optional, for a cheesy flavor)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- Salt and black pepper, to taste
- Add-ins:
- 4 cups fresh spinach
- 1/4 cup fresh basil leaves, chopped
- Garnish:
- Fresh basil leaves
- Vegan Parmesan cheese (optional)
Instructions:
- 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.
- Prepare the sauce:
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Make the creamy tomato sauce:
- Add the crushed tomatoes, coconut milk, tomato paste, nutritional yeast, dried oregano, dried basil, and red pepper flakes (if using) to the skillet.
- Stir well to combine and bring to a simmer.
- Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.
- Season with salt and black pepper to taste.
- Add spinach and basil:
- Stir in the fresh spinach and chopped basil leaves.
- Cook for another 2-3 minutes until the spinach is wilted.
- Combine pasta and sauce:
- Add the cooked pasta to the skillet with the sauce.
- Toss well to coat the pasta evenly with the creamy tomato sauce.
- Serve:
- Divide the pasta among serving plates.
- Garnish with fresh basil leaves and vegan Parmesan cheese, if desired.
- Serve immediately and enjoy!
This dish is perfect for a comforting yet healthy meal, and it’s sure to be a hit with everyone, whether they’re vegan or not!
4o