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

25 minServes 4Nutri-Score B€
from @dr.vegan27 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • pasta (dried, e.g. penne or fusilli)Grains300 g
  • canned chopped tomatoes (one can)Pantry400 g
  • coconut milk (full fat, from a can)Pantry200 ml
  • vegetable stock (hot)Pantry400 ml
  • baby spinach (washed)Produce100 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • olive oilPantry15 ml
  • tomato pastePantry15 g
  • nutritional yeastPantry15 g
  • dried oreganoSpices2 g
  • saltSpices3 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

414kcal

Carbs
61 g
Proteins
11 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • wooden spoon

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Wilt the spinach and serve

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