Creamy vegan tomato pasta recipe - Made to Sustain

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds richness while being lower in calories.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast provides similar flavor at a lower cost.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Frozen tomatoes can be more affordable and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is a budget-friendly alternative.

Cook pasta in boiling salted water until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

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

Add canned tomatoes and vegetable broth; simmer for 10 minutes.

Stir in coconut milk and nutritional yeast; mix until creamy.

Season with salt, black pepper, and red pepper flakes to taste.

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

Combine cooked pasta with the sauce; toss to coat evenly.

Squeeze lemon juice over the pasta and mix well.

Garnish with fresh basil and parsley before serving.

Cooking Techniques

Spice Level:

Allergens