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

25 minPara 4Nutri-Score B€
de @dr.vegan27 importaciones1 vez cocinada
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • pasta (dried, e.g. penne or fusilli)Cereales300 g
  • canned chopped tomatoes (one can)Despensa400 g
  • coconut milk (full fat, from a can)Despensa200 ml
  • vegetable stock (hot)Despensa400 ml
  • baby spinach (washed)Frutas y verduras100 g
  • onion (finely chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • olive oilDespensa15 ml
  • tomato pasteDespensa15 g
  • nutritional yeastDespensa15 g
  • dried oreganoEspecias2 g
  • saltEspecias3 g
  • black pepper (freshly ground)Especias1 g

por ración

Nutrición

414kcal

Carbohidratos
61 g
Proteínas
11 g
Grasas
14 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén honda
  • wooden spoon

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4

  5. Wilt the spinach and serve

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