Vegan Creamy Tomato Pasta with Spinach and Basil

1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sauté the Aromatics:
Heat olive oil in a large skillet over medium heat.
Add the onion and sauté until softened, about 3–4 minutes.
Stir in the garlic and cook for another minute until fragrant.
3. Make the Sauce:
Pour in the crushed tomatoes and stir well.
Add dried oregano, chili flakes (if using), salt, and black pepper. Simmer for 8–10 minutes, stirring occasionally.
4. Add the Creaminess:
Stir in the plant-based cream, mixing until the sauce is smooth and creamy.
Taste and adjust the seasoning if needed.
5. Add Spinach and Basil:
Stir in the chopped spinach and fresh basil. Cook for 2–3 minutes until the spinach wilts.
6. Combine with Pasta:
Add the cooked pasta to the sauce and toss to coat evenly.
If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
7. Garnish and Serve:
Serve hot, garnished with extra basil leaves and a sprinkle of vegan parmesan or nutritional yeast.
Add red chili flakes for an extra kick, if desired.
Tips for Success:
Cream Options: For a nut-free version, use oat cream or canned coconut milk. For extra richness, blend soaked cashews with a little water until smooth.
Veggie Boost: Add mushrooms, zucchini, or roasted bell peppers for additional texture and flavor.
Gluten-Free: Use gluten-free pasta for a gluten-free version.
Why You’ll Love This Recipe:
Quick and easy to prepare in under 30 minutes.
Rich, creamy, and satisfying without any dairy.
Packed with nutrients from spinach and fresh basil.
Enjoy this vegan creamy tomato pasta as a comforting meal that’s both indulgent and nourishing! 🌿🍝✨