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Creamy Veggie Pasta
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Creamy Veggie Pasta

30 minServes 4Nutri-Score B€€
from @katesthet1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • pasta (any shape you like)Grains400 g
  • olive oil (for cooking)Pantry30 ml
  • garlic (minced)Produce3 pieces
  • zucchini (diced)Produce1 piece
  • bell pepper (sliced)Produce1 piece
  • cherry tomatoes (halved)Produce200 g
  • spinach (fresh)Produce100 g
  • tomato pastePantry30 g
  • coconut milk (canned)Pantry200 ml
  • nutritional yeastPantry15 g
  • Italian seasoningSpices5 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

485kcal

Carbs
80 g
Proteins
12 g
Fat
13 g

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4
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