Creamy Tomato & Spinach Pasta
A rich and aromatic Creamy Tomato & Spinach Pasta with fresh, comforting flavor. Quick and easy, and vegan!
Servings: 4 people
Equipment
- High speed blender
Ingredients
- 16 ounces pasta penne, rotini, cavatappi, linguini
- 2 tablespoons olive oil extra virgin
- ½ yellow onion
- 5 garlic cloves
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup
- 28 ounces diced tomatoes I like to use fire-roasted
- ½ cup coconut milk full fat
- 1 tablespoon nutritional yeast
- 2 cups spinach fresh
Instructions
- Dice the onion and peel and mince the garlic cloves.
- Cook the pasta according to package instructions, using a pot of salted water. When done, drain and toss with olive oil in the pot.
- Heat olive oil in a large skillet over medium heat. Once warm, add the onion and cook for about 5 minutes.
- Turn the heat to medium low and add the garlic, along with the spices (red pepper flakes, Italian seasoning, salt, pepper). Cook for 5 minutes.
- Add the tomato paste and the maple syrup to the pan and mix well. Cook for 3 minutes.
- Add the diced tomatoes and bring the pan to a bubble, turning the heat up to medium. Once bubbling, reduce to a steady simmer for 12-15 minutes.
- Transfer half of the sauce to a blender. It's easiest to use a large silicone spoon or spatula to transfer from the pan to the blender. I don't recommend pouring the pan into the blender unless you want a mess!
- Add the coconut milk and nutritional yeast to the blender. Blend on high until smooth. Pour the sauce back into the pan, add the spinach, and cook over low heat until it is wilted.
- Then turn off the heat, add the pasta, stirring to combine well, and serve immediately!