Cooked - Creamy Vegan Tomato Pasta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Vegan Tomato Pasta

6.0

8 oz. pasta, cooked al dente

2 tablespoons reserved pasta water

1 tablespoon olive oil (or oil from the sun-dried tomatoes)

6 cloves garlic, thinly sliced

½ cup julienne-cut sun-dried tomatoes (these oil-packed tomatoes are my fave)

1 tablespoon dried oregano

1 (13.5 oz.) can full-fat coconut milk

1 (15 oz.) can chickpeas, drained and rinsed

¾ cup shredded vegan Parmesan cheese

3 cups baby spinach/arugula

1 tablespoon balsamic vinegar

Kosher salt

Fresh cracked pepper

Vegan Parmesan cheese

Freshly chopped parsley

Cook pasta according to package directions, just until al dente. Reserve a couple tablespoons of pasta water for use later.
Heat oil in a large saute over medium-low heat.
Add garlic, oregano, sun-dried tomatoes, and a couple pinches of salt and pepper. Cook for about a minute, stirring frequently, until the garlic becomes fragrant.
Add coconut milk, chickpeas, and vegan Parmesan along with a pinch of salt and pepper. Stir to combine.
Bring to a gentle simmer over medium heat. Then reduce heat and simmer gently for 3-4 minutes, stirring occasionally.
Stir in fresh greens and balsamic vinegar and season to taste with salt and pepper.
Add cooked pasta, and a splash of reserved pasta water if needed. Toss to coat noodles.
Garnish with vegan Parmesan and fresh chopped parsley and enjoy!

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 76 weeks ago

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