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Creamy Dairy-free One Pot Pasta

by Rachel Gaewski • featured in 4 Creamy Dairy-Free Pastas

Inspired by zachspuckler.com

Ingredients

for 4 servings

  • olive oil, to taste
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons
    tomato paste
  • 1 pt
    grape tomato, halved (400 g)
  • salt, to taste
  • pepper, to taste
  • 2 ½ cups
    vegetable broth (600 mL)
  • 2 ½ cups
    non-dairy milk (600 mL)
  • 16 oz
    dried pasta (455 g)
  • 5 oz
    fresh spinach (40 g)
  • ⅓ cup
    nutritional yeast (20 g)

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Preparation

Under 30 min

  1. In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
  2. Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
  3. Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle and tomatoes begin to release liquid.
  4. Season with salt and pepper, than add the vegetable broth, non-dairy milk, and pasta and stir until combined.
  5. Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.
  6. Add the spinach and stir until wilted.
  7. Add the nutritional yeast and stir until combined.
  8. Remove from heat and serve immediately.
  9. Enjoy!
 

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