Name: Vegan Creamy Tomato Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 120 g rigatoni; 10 ml olive oil; 1.5 clove garlic; 30 g tomato paste; 120 ml coconut cream; 12.5 g nutritional yeast; 20 g cashew; 50 ml water; 0.5 tsp red pepper flakes; 1 g salt; 1 g black pepper; 40 g spinach; 7.5 g basil

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Vegan Creamy Tomato Pasta

Vegan Creamy Tomato Pasta

A creamy, flavorful vegan pasta dish with fresh spinach and basil.

To provide a delicious and satisfying vegan meal that is rich in flavor and nutrients while adhering to a calorie goal.

Source

Ingredients:

120
g
rigatoni
10
ml
olive oil
1.5
clove
garlic
30
g
tomato paste
120
ml
coconut cream
12.5
g
nutritional yeast
20
g
cashew
50
ml
water
0.5
tsp
red pepper flakes
1
g
salt
1
g
black pepper
40
g
spinach
7.5
g
basil

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Instructions:

Bring a large pot of salted water to a boil.
Add the rigatoni and cook according to the package instructions until al dente.
Drain and set aside.
Soak the cashews in hot water for at least 15 minutes.
Drain the cashews and place them in a high-speed blender with 100 ml of fresh water.
Blend until completely smooth to make the cashew cream, set aside.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
Pour in the coconut cream and cashew cream, and stir well to combine.
Add the nutritional yeast, salt, black pepper, and red pepper flakes.
Continue to cook, stirring frequently, until the sauce thickens and becomes creamy.
Add the cooked pasta to the skillet and toss to coat it thoroughly with the sauce.
Add the fresh spinach and basil to the skillet.
Toss gently until the spinach wilts and the basil is well distributed.
Divide the pasta among serving bowls.
Garnish with additional fresh basil and a sprinkle of nutritional yeast if desired.

Nutrition	Per Serving 420 g	Per 100g
Energy	988.4 kcal	236 kcal
Protein	30.7 g	7.3 g
Fibre	10.5 g	2.5 g
Salt	1.2 g	0.3 g
Sugar	10.7 g	2.6 g
Carbohydrates	111.2 g	26.5 g
Fat	48.4 g	11.5 g

Environmental	Per Serving 420 g	Per 100g
CO2	1.5 kg	0.4 kg
Water	7.5 l	1.8 l

120
g
rigatoni
10
ml
olive oil
1.5
clove
garlic
30
g
tomato paste
120
ml
coconut cream
12.5
g
nutritional yeast
20
g
cashew
50
ml
water
0.5
tsp
red pepper flakes
1
g
salt
1
g
black pepper
40
g
spinach
7.5
g
basil

Bring a large pot of salted water to a boil.

Add the rigatoni and cook according to the package instructions until al dente.

Drain and set aside.

Soak the cashews in hot water for at least 15 minutes.

Drain the cashews and place them in a high-speed blender with 100 ml of fresh water.

Blend until completely smooth to make the cashew cream, set aside.

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.

Pour in the coconut cream and cashew cream, and stir well to combine.

Add the nutritional yeast, salt, black pepper, and red pepper flakes.

Continue to cook, stirring frequently, until the sauce thickens and becomes creamy.

Add the cooked pasta to the skillet and toss to coat it thoroughly with the sauce.

Add the fresh spinach and basil to the skillet.

Toss gently until the spinach wilts and the basil is well distributed.

Divide the pasta among serving bowls.

Garnish with additional fresh basil and a sprinkle of nutritional yeast if desired.