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One Pan Creamy Tomato Spinach Pasta
Plat

One Pan Creamy Tomato Spinach Pasta

25 minPour 4Nutri-Score B€
par @dr.vegan27 imports1 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • pasta (dried, e.g. penne or fusilli)Céréales300 g
  • canned chopped tomatoes (one can)Épicerie400 g
  • coconut milk (full fat, from a can)Épicerie200 ml
  • vegetable stock (hot)Épicerie400 ml
  • baby spinach (washed)Fruits et légumes100 g
  • onion (finely chopped)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes3 morceaux
  • olive oilÉpicerie15 ml
  • tomato pasteÉpicerie15 g
  • nutritional yeastÉpicerie15 g
  • dried oreganoÉpices2 g
  • saltÉpices3 g
  • black pepper (freshly ground)Épices1 g

par portion

Nutrition

414kcal

Glucides
61 g
Protéines
11 g
Lipides
14 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Sauteuse
  • wooden spoon

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Wilt the spinach and serve

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