One-Pot Vegan Creamy Tomato Spinach Pasta
This creamy tomato spinach pasta is delicious and 100% dairy-free. With just one pot and a few simple ingredients, you can make this dish in 30 minutes!
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 13.5 oz can coconut cream
- 1 cup vegetable broth
- 8 oz fettuccine or linguine pasta
- 1 cup diced roma tomatoes
- 2 cups spinach
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/2 cup fresh basil chopped
Instructions
- Prep: Mince the garlic, chop the basil, and dice the tomatoes.
- Add 1 tbsp of olive oil to a large pot or pan and turn the heat to medium. Add the minced garlic and cook for one minute.
- Add in the vegetable broth and coconut cream, and stir to combine. Add in the dry pasta and turn the heat to medium-high. Bring to a boil.
- Once boiling, reduce to a simmer and cook for 15 minutes, covered. Stir occasionally to make sure the pasta cooks evenly and no ingredients are sticking to the pot.
- After 15 minutes, add in the diced tomato and spinach, salt, and pepper, and stir to combine. Cover and cook for an additional five minutes.
- Add in the chopped basil and stir. Serve hot with salad or garlic bread.