Vegan Creamy Tomato Pasta with Spinach and Basil

Ingredients:

For the Pasta:

• 8 oz (225g) pasta of your choice (e.g., penne, fusilli, or spaghetti)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3-4 garlic cloves, minced
• 1 can (14.5 oz/410g) crushed tomatoes
• 1/2 cup (120ml) full-fat coconut milk or another plant-based cream
• 2 tablespoons tomato paste
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
• Salt and black pepper to taste
• 2 cups fresh spinach, roughly chopped
• 1/4 cup fresh basil leaves, roughly chopped
• Vegan parmesan cheese (optional, for serving)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
3. Add the minced garlic to the skillet and sauté for another 1-2 minutes, until fragrant.
4. Stir in the crushed tomatoes, coconut milk (or plant-based cream), tomato paste, nutritional yeast (if using), dried oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer.
5. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
6. Add the chopped spinach to the skillet and cook for another 2-3 minutes, until the spinach wilts.
7. Add the cooked pasta to the skillet and toss to coat it evenly with the sauce.
8. Stir in the fresh basil and cook for another minute to combine the flavors.
9. Serve immediately, topped with vegan parmesan cheese if desired.

Enjoy your Vegan Creamy Tomato Pasta with Spinach and Basil! This dish is perfect for a quick and satisfying weeknight dinner.

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