Fresh Tomato And Spinach Pasta Recipe Vegan
FRESH TOMATO AND SPINACH PASTA RECIPE (VEGAN)
The prettiest tangle of pasta with a fresh tomato, spinach, sundried tomato, garlic, basil sauce, topped with crumbled creamy vegan cheese, crispy fried capers, buttery toasted pine nuts and hot pepper flakes. Bursting with big bold flavors and a ton of texture, this easy, vegan dish is devoured by everyone - vegan or not!
Provided by Tracy Halasz
Categories Dinner
Number Of Ingredients 13
Steps:
- Boil salted water for the pasta. Prepare as per package instructions.
PASTA WITH TOMATOES AND SPINACH.
This lovely pasta with tomatoes and spinach is ready in less than 20 minutes and it's packed with fresh spinach and cherry tomatoes. It's delicious, juicy, garlicky and makes a great meatless meal.
Provided by Katia
Categories pasta
Time 18m
Number Of Ingredients 12
Steps:
- Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
- While you're waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
- Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn't burn.
- Once the tomatoes begin to break down add the spinach, a large handful at a time, and stir it into the tomatoes until the spinach is wilted but still bright green (it should take max a couple of minutes).
- At this point the tomatoes have created a sauce-like mixture on the bottom of the pan. Taste and adjust the seasoning if needed.
- Add the cooked and drained pasta to the pan, the parmesan cheese and a touch of pasta cooking water. Toss until the pasta is coated in the sticky sauce and everything is combined (you don't need all the reserved cooking water, but use just as much as needed to make everything nice and moist).
- Serve with some grated parmesan cheese, seme freshly cracked black pepper, and a drizzle of extra virgin olive oil if you wish.
Nutrition Facts : Calories 291 kcal, Carbohydrate 46 g, Protein 12 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 446 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
FRESH TOMATO AND SPINACH PASTA
I got this recipe from my mom, and it's one of my favorites. It's easy, not too time-consuming, and it tastes great. It's a little bit spicy, though, so if you don't like spicy food, you might not enjoy this.
Provided by HeartbreakLullaby83
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Drain; keep warm.
- Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
- Add tomatoes, salt, black pepper, and, if desired, red pepper.
- Cook and stir over medium-high heat for about two minutes or until the tomatoes are warm and release some of their juices.
- Stir in spinach, heat just until greens are wilterd.
- To serve, top pasta with tomato mixture; sprinkle with parmesean cheese.
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