One-Pot Vegan Pasta with Spinach and Tomatoes
Ingredients
- 1/2 cup Vegan Cheese grated
- 3 tablespoons vegan Parmesan cheese
- 3 tablespoons nutritional yeast
- 1 can chopped tomatoes
- 1 Tablespoon flour (optional)
- 2 Tablespoons olive oil
- 2 Tablespoons Italian seasoning
- Salt/Pepper to taste
- 3 cloves garlic minced
- 1/3 cup sun-dried tomatoes sliced into strips
- 1 cup vegetable broth
- 1 cup vegan cream
- 1/2 packet pasta of choice I used mafaldine
- 2 cups fresh spinach
- 1 cup cherry tomatoes halved (optional)
Preparation
Toss the grated cheese with 1 tbsp of flour if desired for a creamier consistency when melted.
Heat the olive oil over medium-high heat in a large pan and add the garlic and sun-dried tomatoes. Cook for 1-2 minutes. Add the vegetable broth, seasoning, nutritional yeast and cream. Increase heat to bring the sauce to a light bubble, then decrease to medium-low, whisking as you do so.
Gradually whisk in the grated cheese until well-combined. Add the pasta and heat until cooked through, referring to package instructions for timing. It may take longer as the sauce isn’t boiling. You may cover the pot as the pasta cooks, stirring occasionally.
Once the pasta is al dente, add the spinach, vegan Parmesan and cherry tomatoes, stir to combine. The spinach will wilt quickly. Serve with garlic bread and enjoy.
