Vegan Creamy Tomato Spinach Pasta. Delicious, vegan and flavourful. A wonderful 35-minute meatless meal for dinner or lunch. Great as leftovers.
This past weekend, I made a light cream tomato and spinach pasta that is dairy-free and meatless. It's got the delicious taste of tomatoes, basil, and garlic with the nutrition of spinach.
I thought I'd share this creamy tomato spinach basil pasta because it's so easy and quick for nights after work. It's also great for families if you double up on the proportions.
Also, in case you're wondering how can this vegan pasta be creamy without the use of dairy, you'll be amazed of the ability cashew cream! This cream is something I use all the time when I want to make my pasta's creamy tasty since I can't have too much dairy. You can even flavour it with some garlic or onion powder to take it to the next level!
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For this recipe
You will need the following ingredients for my tomato spinach pasta recipe:
- 225 grams penne pasta
- 2.5 cups good quality marinara sauce
- 5-6 cups baby spinach leaves
- 1 fresh basil leaves roughly chopped
- 3 garlic cloves sliced
- ¼ cup raw cashews + ¼ cup hot boiling water, blended into a Cashew Cream in a blender
- 2 tbsp extra virgin olive oil
- salt to taste
How to make my dairy free tomato spinach pasta
- In a blender, add ¼ cup raw cashews and ¼ cup hot boiling water and blend on high until it's liquid smooth and becomes Cashew Cream.
- Boil your pasta according to package instructions or until Al-Dente texture, 11 minutes approx. Strain it and set it aside. Reserve ¼ cup of the hot pasta water for the sauce later.
- In a large pan set on medium heat, add your olive oil and garlic and slow fry the garlic until fragrant. Next pour in the marinara sauce and stir. Let it simmer for 5 minutes.
- Into the sauce, pour your cashew cream and stir. Next add in the spinach leaves, followed by the basil. Combine well until leaves have wilted. Feel free to season with some salt to taste.
- Pour in the reserved pasta water and stir. Let this simmer for another 5-10 minutes until sauce has thickened and reduced.
- Lastly add in the strained pasta and combine until noodles are well coated in the sauce. Remove off heat, garnish with more basil and serve immediately. Enjoy!
Give it a try!
Well I hope you give my Vegan Creamy Tomato Spinach Pasta recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this easy creamy spinach tomato pasta, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
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Take care,
Christie
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Vegan Creamy Tomato Spinach Pasta
Ingredients
- 225 grams penne pasta
- 2.5 cups marinara sauce
- 5-6 cups spinach leaves
- 1 cup fresh basil leaves roughly chopped
- 3 cloves garlic sliced
- ¼ cup raw cashews
- ¼ cup hot boiling water
- 2 tbsp extra virgin olive oil
- salt to taste
Instructions
- In a blender, add ¼ cup raw cashews and ¼ cup hot boiling water and blend on high until it's a liquid smooth Cashew Cream
- Boil your pasta according to package instructions or until Al-Dente texture, 11 minutes approx. Strain it and set it aside. Reserve ¼ cup of the hot pasta water for the sauce later.
- In a large pan set on medium heat, add your olive oil and garlic and slow fry the garlic until fragrant. Next pour in the marinara sauce and stir. Let it simmer for 5 minutes.
- Into the sauce, pour your cashew cream and stir. Next add in the spinach leaves, followed by the basil. Combine well until leaves have wilted. Feel free to season with some salt to taste.
- Pour in the reserved pasta water and stir. Let this simmer for another 5-10 minutes until sauce has thickened and reduced.
- Lastly add in the strained pasta and combine until noodles are well coated in the sauce. Remove off heat, garnish with more basil and serve immediately. Enjoy!
NOTES
So creamy and delicious! I really liked the addition of spinach!