A simple One Pot Vegan Pasta with Creamy Tomato Sauce is quick and makes a rich dinner that is wonderfully low in fat yet creamy. For the extra health kick I recommend wholemeal pasta and a green salad.
2 tablespoons of extra virgin olive oil
8 dried tomato halves packed in olive oil, cut into small pieces
2 tablespoons tomato paste
1 teaspoon paprika powder (sweet)
1 tsp Italian spice mixture (or a mix of thyme, oregano and basil)
3 large garlic cloves, crushed
2 shallots, cut into small pieces
65 ml dry white wine
500 ml Unsweetened Soy Milk, or another neutral-tasting, vegetable-based drink
400 g Uncooked Penne
500 g Mini Roma tomatoes, halved (or 5 medium large vine tomatoes, small cut)
1 teaspoon sea salt
1/4 to 1/2 teaspoon of chilli flakes, to taste
3-4 hands full of spinach
Fresh smooth parsley, for garnish (optional)
One Pot Vegan Pasta with Creamy Tomato Sauce
Heat the olive oil in a deep pan on a medium to high level. Then the dried tomatoes, the tomato paste, the paprika, the Italian spices, the garlic and the add the shallots and stir until the tomato paste darkens and caramelizes and the shallots become glassy (3-4 minutes). Then pour the white wine and cook until the liquid is almost completely absorbed (about 2-3 minutes).
Now add the soy milk, the uncooked penne, the fresh tomatoes, the sea salt and the chilli flakes to the pan and mix well. Then bring everything to a boil and then set the stove on a small scale and cover, simmer for another 15 minutes until the pasta is almost soft (the noodles are right if they are al dente, so still have bite). You should stir occasionally at the beginning of cooking, so that the pasta does not stick to each other or to the bottom of the pan.
Once the pasta is al dente, stir in the spinach and let it boil until the spinach is withered (about 1 minute).
Then serve and garnish with a little parsley.
We recommend for you: Mexican Style Vegan Pasta Salad