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An easy and delicious vegan everyday recipe. A very quick meal, perfect for when you're in a hurry or when you suddenly have several guests and want something quick, tasty and… enough for everyone to be satisfied 🙂

The pink sauce with almond milk, tomato, nutritious yeast and sweet paprika has a soft creamy texture and tastes amazing. With the freshness of the cherry tomatoes and spinach you can make a quick and easy meal that gets even better with a little bit chili.

Bon appétit!

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Photo of linguine in a pan with spinach, cherry tomatoes and pink vegan sauce. A recipe from All About Vegans.

Spinach & cherry tomatoes pasta with pink vegan sauce

An easy and delicious vegan everyday recipe. A very quick meal, perfect for when you're in a hurry or when you suddenly have several guests and want something quick, tasty and… enough for everyone to be satisfied 🙂
4.91 from 11 votes
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Course: Main dishes
Cuisine: Vegan, Vegan, Greek, Greek / Vegan, Italian, Italian vegan, Mediterranean
Keywords: vegan, vegan, almond milk, pasta, spaghetti, cherry tomatoes, recipes, recipe, vegetarian
Prep Time: 4 minutes
Cooking Time: 11 minutes
Total Time: 15 minutes
Servings: 6 portions
Calories: 9195kcal
Author: Thodoris Tibilis

Ingredients

  • 500 gr pasta (we recommend whole grain linguini or spaghetti)
  • 30 cherry tomatoes cut in half
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 250 gr spinach
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp tomato paste
  • ½ cup nutritional yeast preferably B12-enhanced
  • 3 cups vegetable broth or water
  • 3 cups almond milk
  • ½ cup white wine
  • 1 tsp sweet paprika
  • tsp chili powder (alternatively cayenne or black pepper)
  • ¼ tsp turmeric powder (optional)
  • salt (optional)

Instructions

  • Start by boiling the pasta so they're ready when you need them later on. Boil them for about 2 minutes less than you normally would, as they'll also boil for a while in the sauce you'll make.
  • In the meantime, heat the olive oil in a pan over medium to high heat.
  • Sauté the onion for 2 minutes, then add the garlic and continue for another half a minute.
  • Then add the cherry tomatoes and continue for another 2 minutes.
  • Add the tomato paste, stir for a minute and add the wine.
  • When absorbed, add the broth or water, almond milk and the spices. Lower the heat and allow to simmer for 3 minutes.
  • Next, add the spinach, stir and leave for another 2 minutes.
  • Add the nutritional yeast and give a good stir.
  • Finally, remove the pan from the heat, add the pasta, stir well and leave it for 2 minutes.
  • Serve while hot. You can sprinkle with some freshly ground black pepper, chili, nutritional yeast or vegan topping (adding in a high-speed blender ½ cup of cashews, 3 Tbsp nutritional yeast, ¼ tsp smoked paprika and ½ tsp garlic powder).

Notes

When you sauté the cherry tomatoes, you may squeeze them gently to get a little more of their juices into your sauce.

Nutrition Facts

Calories: 9195kcal | Carbohydrates: 1825g | Protein: 348g | Fat: 47g | Saturated Fat: 8g | Sodium: 1303mg | Potassium: 12770mg | Fiber: 107g | Sugar: 78g | Vitamin A: 113609IU | Vitamin C: 377mg | Calcium: 1858mg | Iron: 64mg

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