Creamy Farfalle with Spinach and Tomatoes
Ingredients
- 1/2 lb. farfalle
- 1 medium yellow onion, finely chopped
- 1 tsp olive oil
- 3 large garlic cloves, minced
- 4 plant based sausages (396 g)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1 cup (packed) baby spinach
- 1 cup canned crushed tomatoes
- 1 cup dairy free heavy cream
Preparation
Cook farfalle in salted water according to package directions, reserving 1/4 cup of the cooking water prior to draining.
Meanwhile, preheat large pan on medium heat.
Add onions and oil, cook on medium low for 10 minutes, adding 1/2 cup water to prevent burning if needed and stirring periodically.
Add minced garlic and crumble in the sausages.
Stir, add all the seasonings, and cook for 6 to 8 minutes, stirring periodically, until starting to brown.
Add remaining ingredients and cook for 2 to 3 minutes, stirring as spinach wilts.
Add pasta, stir, and add pasta cooking water if desired.
Tips
Serve with red chili flakes and basil if desired.
