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One Pan Creamy Tomato Spinach Pasta
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One Pan Creamy Tomato Spinach Pasta

25 Min.Für 4Nutri-Score B€
von @dr.vegan27 Importe1 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • pasta (dried, e.g. penne or fusilli)Getreide300 g
  • canned chopped tomatoes (one can)Vorräte400 g
  • coconut milk (full fat, from a can)Vorräte200 ml
  • vegetable stock (hot)Vorräte400 ml
  • baby spinach (washed)Obst & Gemüse100 g
  • onion (finely chopped)Obst & Gemüse1 Stück
  • garlic (minced)Obst & Gemüse3 Stücke
  • olive oilVorräte15 ml
  • tomato pasteVorräte15 g
  • nutritional yeastVorräte15 g
  • dried oreganoGewürze2 g
  • saltGewürze3 g
  • black pepper (freshly ground)Gewürze1 g

pro Portion

Nährwerte

414kcal

Kohlenhydrate
61 g
Eiweiß
11 g
Fett
14 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Schmorpfanne
  • wooden spoon

Schritt für Schritt

Zubereitung

  1. Sauté the aromatics

    • Heat the olive oil in a large pan over medium heat.
    • Add the onion and cook until soft and translucent.
    • Stir in the garlic and tomato paste and cook until fragrant.
    Schritt 1

  2. Add tomatoes and stock

    • Pour in the canned tomatoes and the hot vegetable stock.
    • Season with oregano, salt and black pepper and stir well.
    Schritt 2

  3. Cook the pasta in the sauce

    • Add the pasta to the pan and stir so it is fully covered by liquid.
    • Simmer, stirring regularly, until the pasta is al dente and the liquid has reduced.
    Schritt 3

  4. Make it creamy

    • Lower the heat and pour in the coconut milk.
    • Stir in the nutritional yeast until the sauce is smooth and creamy.
    Schritt 4

  5. Wilt the spinach and serve

    • Add the baby spinach and stir until just wilted.
    • Taste, adjust the seasoning and serve immediately.
    Schritt 5
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