6 Ingredient Vegan Pasta
This easy vegan dinner recipe is unbelievably creamy and flavorful. The garlic and tomato cream, sauce is so tasty you will not believe it only takes 15 minutes to make.
Ingredients
- 2 tbsp olive oil
- 5 cloves garlic chopped
- 3 tsp tomato paste
- 1 salt and pepper to taste
- 3 tbsp nutritional yeast for sauce and garnish
- 2 cups baby spinach
- 15 oz Unsweetened Light Coconut Milk canned
- ½ tsp crushed red pepper optional
- 16 oz pasta of choice preferably with lines
- 3 tbsp Hemp seed for garnish optional
Instructions
- First a large pot of water on to boil to cook the pasta on the back burner.
- In a deep sauté pan over medium heat, add olive oil and garlic and cook until the garlic is fragrant and golden, stirring often for about 3-4 minutes. Add crushed red pepper if desired and cook for 30 seconds.
- Next add the tomato paste and caramelize for 2-3 minutes
- Add coconut milk and bring to a boil, then reduce heat to medium low until the pasta is cooked. Season the sauce with salt, pepper and nutritional yeast.
- Once the pasta is cooked, drain it and add it to the sauce. Add baby spinach and toss with sauce and pasta until all is wilted and well combined. Taste and adjust salt and pepper to your liking.
- Serve with salad or veggies of choice, top with some more nutritional yeast, pepper and crushed pepper. Enjoy within 3-4 days for best quality.
Nutrition
Calories: 447kcalCarbohydrates: 63gProtein: 15gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 98mgPotassium: 343mgFiber: 4gSugar: 2gVitamin A: 1072IUVitamin C: 4mgCalcium: 42mgIron: 3mg
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