Creamy Vegan Pasta🍝 without Onion and Garlic

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 4 cups of water in a large pot and add 2 tsp of salt.

Cook 3 cups of pasta according to package instructions until al dente.

In a skillet, heat 2 tbsp of oil over medium heat.

Add chopped capsicum, carrot, and green peas, and sauté until tender.

Stir in 2 cups of tomato puree and bring to a simmer.

Add chilli powder, pepper powder, and mixed herbs, stirring to combine.

Adjust seasoning with salt to taste.

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

Serve hot, garnished with fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens