Vegan Creamy Tomato Pasta
This Vegan Creamy Tomato Pasta is so delicious and easy to make! Cook your favorite noodles in a flavorful sauce and then toss some healthy veggies in it.
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Bonnie - Serene Trail
Servings: 4
Calories: 401kcal
Ingredients
- 1 tablespoon olive oil
- 1/4 of a medium onion, diced (yellow, white, etc.)
- 2 cloves garlic, minced
- 15 ounces canned crushed tomatoes, (425g)
- 2 1/2 cups vegetable broth, (595ml)
- 8 ounces pasta, (~2 cups uncooked or 250g)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup vegan creamer, (125ml)
- 1 cup vegan mozzarella, (112g)
- 1 cup baby spinach, (30g)
Instructions
- Heat a large pot over medium-high heat. Add the olive oil to it and then the onions. Stir them as they sauté for 3 minutes or until they are slightly translucent. Stir in the garlic and let it cook for 1 minute or until fragrant.
- Add the crushed tomatoes, broth, seasoning, and pasta to the pot. Stir occasionally as the pasta cooks for 18-20 minutes. Pour in more broth or water as needed. Turn the heat off once the pasta is al-dente.
- Add the vegan creamer and vegan mozzarella. Stir it for a couple of minutes until the cheese has melted. Fold in the spinach and serve the pasta once it has wilted.
Video
Notes
You can use vegan bouillion mixed with water or plain water in place of the broth.
Storage & Reheating
Store the pasta in a covered dish in the refrigerator for 3 days. Reheat it in the microwave on 30-second intervals or over the stovetop until heated through.Nutrition
Calories: 401kcal | Carbohydrates: 64.5g | Protein: 16.3g | Fat: 10.6g | Saturated Fat: 1.6g | Sodium: 974mg | Potassium: 1393mg | Fiber: 7.9g | Sugar: 3g | Calcium: 155mg | Iron: 7mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.