Danie główne
Creamy Veggie Pasta
30 minPorcje: 4Nutri-Score B€€
B
30 min
30 minCreamy Veggie Pasta
czego potrzebujesz
Składniki
pasta (any shape you like)Produkty zbożowe400 g
olive oil (for cooking)Spiżarnia30 ml
garlic (minced)Warzywa i owoce3 kawałki
zucchini (diced)Warzywa i owoce1 kawałek
bell pepper (sliced)Warzywa i owoce1 kawałek- cherry tomatoes (halved)Warzywa i owoce200 g
spinach (fresh)Warzywa i owoce100 g
tomato pasteSpiżarnia30 g
coconut milk (canned)Spiżarnia200 ml- nutritional yeastSpiżarnia15 g
Italian seasoningPrzyprawy5 g
saltPrzyprawy5 g
black pepper (ground)Przyprawy2 g
na porcję
Wartości odżywcze
485kcal
- Węglowodany
- 80 g
- Białko
- 12 g
- Tłuszcz
- 13 g
krok po kroku
Przygotowanie
- Krok 1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, then drain, reserving a little pasta water.
- Krok 2
Sauté the vegetables
- Heat the olive oil in a large pan over medium heat.
- Add the minced garlic and cook until fragrant.
- Add the zucchini, bell pepper and cherry tomatoes and cook until softened.
- Krok 3
Build the sauce
- Stir in the tomato paste and cook for a minute.
- Pour in the coconut milk and add the nutritional yeast, Italian seasoning, salt and pepper.
- Stir and let the sauce simmer until slightly thickened.
- Krok 4
Combine and finish
- Add the spinach and stir until wilted.
- Toss in the drained pasta, loosening with a splash of pasta water if needed.
- Serve hot.