Pasta with Cherry Tomatoes and Spinach in Vegan Cream Sauce
A delightful pasta dish featuring cherry tomatoes and spinach in a creamy vegan sauce, offering a perfect balance of fresh flavors and creamy texture.
Equipment
- pot for boiling pasta
- skillet or pan for sauce
Ingredients
- 8 oz about 225g pasta of your choice (e.g., spaghetti, penne, or fettuccine)
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- Salt to taste
- 2 cups fresh spinach
- 1 cup vegan cream you can use any plant-based cream or make your own from soaked cashews and water
- Additional seasonings to taste e.g., black pepper, garlic powder, or Italian seasoning
- Optional: Fresh herbs such as basil or parsley for garnish
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain and set aside, reserving some pasta water for adjusting the sauce consistency later, if needed.
Cook the Cherry Tomatoes:
- While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the cherry tomatoes and a pinch of salt. Cover and cook, stirring occasionally, until the tomatoes are soft and begin to burst, about 10 minutes.
Add Spinach and Vegan Cream:
- Add the spinach to the pan with the tomatoes. Cook until the spinach has wilted, about 2-3 minutes.
- Pour in the vegan cream and stir to combine. Let the sauce simmer for a few minutes to thicken slightly. Season with additional salt and your choice of seasonings to taste.
Combine Pasta and Sauce:
- Add the cooked pasta to the pan with the tomato and spinach cream sauce. Toss well to ensure the pasta is evenly coated. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Nutrition
Calories: 350kcal