Vegan Creamy Tomato Spinach Pasta
This creamy vegan tomato spinach pasta is a great high protein dinner made with pantry staple ingredients. Made with roasted tomatoes, spices, and a secret ingredient for creaminess. Nut free and dairy free, this creamy vegan tomato sauce without cashews is loaded with flavor and nutrition.
Ingredients
- 1 16-ounce package pasta use gluten free if needed
- 2 tablespoons olive oil
- 28 ounce can Diced Tomatoes with the juice
- 1 sweet onion slices
- 4 cloves garlic
- 1 teaspoon italian seasoning
- 1/2 teaspoon garlic salt
- 1 12 ounce block silken tofu cut into large chunks
- 2 cups unsweetened soy milk or other dairy free milk alternative
- 2 tablespoons nutritional yeast
- 1 cup fresh spinach
Instructions
- Cook pasta according to package instructions, drain and set aside.
- In a pot, heat the olive oil over low heat. Add the onions and garlic, and saute for 5 to 6 mintues until the vegetables have become translucent. Add the diced tomatoes with the juice, the italian seasoning, tofu, and garlic salt. Cover the pot and allow tomato mixture to simmer for 15-20 minutes.
- Once finished cooking, carefully transfer the tomato and tofu mixture to a blender. Add the soy milk and nutritional yeast and blend on high until the sauce becomes thick and creamy. Transfer back to the pot it was cooked in.
- Add the pasta to the sauce, and the spinach, and simmer for another 5 minutes over low heat until the pasta is warmed all the way through.
Nutrition
Calories: 110kcalCarbohydrates: 9gProtein: 6gFat: 6gSaturated Fat: 1gSodium: 185mgPotassium: 431mgFiber: 2gSugar: 4gVitamin A: 599IUVitamin C: 12mgCalcium: 134mgIron: 2mg
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