Easy Vegan Creamy Tomato Pasta You NEED to Try

Boil a large pot of water with salt.

Add 8 oz of whole grain penne pasta to the boiling water and cook for 13 minutes.

In a separate pan, add 2 cloves of garlic and 1 diced yellow onion, cooking until the onions become translucent.

Add 1/2 cup of white wine to the pan to demi-glaze, allowing it to reduce.

Add 8 oz of sliced portabella mushrooms to the pan and cook until they brown.

Add a pinch of salt, a pinch of pepper, a pinch of red pepper flakes, and 2 tablespoons of Italian seasoning to the mushrooms and stir.

Add 1 can (28 oz) of crushed tomatoes to the pan and stir to combine, heating it up.

In a blender, combine 1/2 cup of almond milk, 2 tablespoons of chickpea flour, and 2 tablespoons of nutritional yeast, blending until smooth.

Once the tomato mixture is hot, add the blended creamy mixture to the pan and whisk until combined, creating a pink sauce.

Add 5 oz of spinach to the pan and cover to wilt the spinach.

Drain the cooked pasta and add it to the pan with the sauce, tossing to combine.

Serve the pasta in a bowl, topping with vegan parmesan cheese and fresh basil leaves.

Equipment Needed

Spice Level:

Dietary