Spaghetti con crema rosa alle cipolle di Tropea: come fare spaghetti vegani crudisti alle cipolle

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds richness while soy milk is a budget-friendly option.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast offers similar flavor, while parmesan is a common substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is more cost-effective.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense, while collard greens are often less expensive.

Boil water in a large pot and add salt.

Cook pasta according to package instructions until al dente.

In a skillet, heat olive oil over medium heat.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced mushrooms and zucchini, cooking until tender, about 5-7 minutes.

Pour in coconut milk and bring to a simmer.

Stir in nutritional yeast, lemon juice, salt, and black pepper.

Add spinach and cook until wilted, about 2-3 minutes.

Combine cooked pasta with the sauce, tossing to coat evenly.

Adjust seasoning with salt and pepper to taste.

Serve hot, garnished with fresh basil and parsley.

Cooking Techniques

Spice Level:

Dietary

Allergens