Creamy Dairy Free One Pot Pasta Recipe By Tasty

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CREAMY DAIRY-FREE ONE POT PASTA RECIPE BY TASTY



Creamy Dairy-free One Pot Pasta Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, tomato paste, grape tomato, salt, pepper, vegetable broth, non-dairy milk, dried pasta, fresh spinach, nutritional yeast

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

olive oil, to taste
1 onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 pt grape tomato, halved
salt, to taste
pepper, to taste
2 ½ cups vegetable broth
2 ½ cups non-dairy milk
16 oz dried pasta
5 oz fresh spinach
⅓ cup nutritional yeast

Steps:

  • In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
  • Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
  • Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle and tomatoes begin to release liquid.
  • Season with salt and pepper, than add the vegetable broth, non-dairy milk, and pasta and stir until combined.
  • Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.
  • Add the spinach and stir until wilted.
  • Add the nutritional yeast and stir until combined.
  • Remove from heat and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 962 calories, Carbohydrate 123 grams, Fat 40 grams, Fiber 8 grams, Protein 20 grams, Sugar 17 grams

ONE-POT CREAMY TOMATO PASTA



One-Pot Creamy Tomato Pasta image

Here's a vegan creamy tomato pasta recipe with tons of fresh sauteed vegetables. The spicy tomato sauce with sweet sun-dried tomatoes is the highlight of this dish. It's the perfect meal for when you just don't feel like cooking. -Michelle Miller, Sunkissed Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 18

1/3 cup unsalted cashews, soaked overnight
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup olive oil
1 medium red onion, thinly sliced
2 garlic cloves, minced
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 pound Broccolini or broccoli spears, cut into 3 inch pieces
1 cup sliced fresh carrots
2-1/2 to 3 cups water
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
8 ounces uncooked gluten-free spiral pasta

Steps:

  • In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside., In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside. , In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary, stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.

Nutrition Facts : Calories 500 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 10g fiber), Protein 10g protein.

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