Vegan Creamy Tomato Pasta with Spinach and Basil – A Comforting, Flavorful Delight 🍝🍅🌿
Introduction
This Vegan Creamy Tomato Pasta with Spinach and Basil is the perfect blend of rich, creamy, and tangy flavors. Made with a silky cashew-based or coconut milk sauce, fresh spinach, and fragrant basil, this dish is easy, wholesome, and bursting with Italian-inspired goodness. It’s ready in just 25 minutes, making it an ideal weeknight meal!
Ingredients
For the Pasta:
- 12 oz pasta of choice (penne, spaghetti, or fusilli)
- 1 tablespoon olive oil or vegan butter
- ½ onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes (or fresh blended tomatoes)
- ¼ cup tomato paste (for extra depth)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for spice)
- Salt & black pepper to taste
For the Creamy Vegan Sauce:
- ½ cup raw cashews (soaked for 15 minutes) or ½ cup full-fat coconut milk
- 1 cup vegetable broth or unsweetened plant milk
- 2 tablespoons nutritional yeast (for a cheesy flavor)
- 1 tablespoon lemon juice (balances acidity)
- ½ teaspoon garlic powder
Final Additions:
- 2 cups fresh spinach (or kale)
- ¼ cup fresh basil, chopped
- Vegan Parmesan or toasted breadcrumbs (for topping, optional)
Preparation
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