Spaghetti with spinach, cherry tomatoes and pink vegan sauce - ALL ABOUT VEGANS - E-shop - Blog - Recipes

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 daily recipe. A very fast meal, perfect for when you are in a hurry, or when you suddenly have enough guests and want something fast, tasty and… for everyone :)

Course Main dishes

Cuisine Vegan, Vegan, Greek, Greek / Vegan, Italian, Italian vegan, Mediterranean

Keyword vegan, vegan, almond milk, pasta, spaghetti, cherry tomatoes, recipes, recipe, vegetarian

Prep Time 4

Cook Time 11

Total Time 15

Servings 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 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
⅛ 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.
Once it evaporates, add the stock or water, almond milk and spices. Lower the temperature and let them 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 they are hot. We can add freshly ground black pepper, chili, nutritional yeast or vegan topping (whipping in a blender ½ cup of cashews, 3 tbsp of nutritional yeast, ¼ kg of smoked paprika and ½ kg of 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