Spinach Tomato Pasta
This spinach tomato pasta is such an easy and delicious recipe for busy weeknights! It's creamy, vegan, comforting, and it comes together in less than 15 minutes!
Servings 4 servings
Calories 217kcal
Equipment
- 1 chopping board
- 1 knife
- 1 pan
- 1 pot
Ingredients
- 14 oz frozen spinach
- 1 onion, finely diced
- 1 clove of garlic, minced
- 3/4 cup vegan cream cheese
- 1/2 cup vegan cooking cream (optional)
- 1 1/2 cups cherry tomatoes
- salt, to taste
- black pepper, to taste
- 1 pinch nutmeg
- 1-2 teaspoons Italian spice mixture
Instructions
- Cook the spaghetti according to the instructions on the package. Set aside once cooked. Thaw the frozen spinach overnight. Finely chop the onion and the garlic.
- In a large pan, heat some oil and sauté the onion and the garlic for 2-3 minutes or until the onion is translucent.
- Squeeze the thawed spinach with your hands. It doesn't have to be completely dry but you should squeeze out most of the water. Add it to the sautéed onion and garlic.
- Add the vegan cream cheese and if using the vegan cooking cream. Stir well and cook for 2 minutes. Season with salt, pepper, a pinch of nutmeg, and an Italian spice blend (optional).
- Cut the cherry tomatoes into halves and add them to the spinach sauce. Serve over pasta.
Notes
- I like to sprinkle vegan Parmesan cheese over the spaghetti.
- For more protein, you could also add roasted chickpeas to this dish. Sprinkle them over the pasta just before serving it instead of adding them to the sauce. This way they stay super crispy.
- This dish is also great with vegan chicken strips or crispy smoked tofu cubes. Or you could sprinkle toasted pine nuts over the spaghetti before serving them.