Creamy and Rich Tomato Pasta
Ingredients
- 200g gluten-free pasta of choice
- 1 carrot, peeled and chopped
- 1/2 green bell pepper, chopped
- 1 tsp paprika
- 200ml tomato passata (or chopped tomatoes)
- 2 tbsp nutritional yeast
- 1 can chickpeas, drained and rinsed
- 2 tbsp tamari
- 2-3 tbsp hemp seeds
- 2 cups spinach
- 1/4 cup grated vegan cheese (optional)
Preparation
Cook the pasta according to packaging instructions
Meanwhile, add the carrot, bell pepper and paprika to a non-stick frying pan and sauté for 3-4 minutes, until softened and fragrant
Next, pout in the passata and add the nutritional yeast
Stir well, then add the chickpeas and tamari and simmer for a further 2-3 minutes
Drain and rinse the pasta, then add it to the frying pan together with the hemp seeds, spinach and optional vegan cheese
Stir until the spinach wilts and serve
