CREAMY SPINACH TOMATO PASTA

This extremely creamy selfmade pasta dish comes collectively in just 20 mins – and with simplest one pot to easy!

CREAMY SPINACH TOMATO PASTA

I’ve made this recipe  exceptional ways now, and each are equally delicious:

The primary choice is to use cashew cream. if you haven’t tried my recipe for selfmade Cashew Cream yet, you should absolutely take a look at that one out in some unspecified time in the future – It’s enormously versatile and may be used to feature richness and creaminess to each sweet and savory dishes, for a fragment of the calories in heavy cream!

The alternative option, which I attempted out on Monday night, is to use unsweetened creamer or a half-&-1/2-kind product. i used to be currently added to Nutpods Dairy-free Creamer, and i was head-over-slippers in love at the start taste of the thick vegan creamer.

INGREDIENTS:

• 8 oz dry pasta - such as farfalle
• 1-2 tbsp olive oil or buttery spread or oil spray
• 1 1/2 tbsp minced garlic
• 3 tbsp flour (spelt, white, or sweet rice flour)
• 1 tsp onion powder
• 1/2 tsp salt
• 1 1/2 tsp dried oregano
• 1 cup cashew cream or unsweetened creamer – I like Nutpods Dairy Free Creamer
• 1/4 cup Parmesan-type topping or nutritional yeast, optional
• 1 cup unsweetened milk of choice or additional creamer
• 1 can diced tomatoes, or 14 oz diced tomatoes
• 1 cup fresh or 1/2 cup frozen spinach, optional

INSTRUCTIONS:

1. Convey a salted pot of water to a boil. Boil pasta in keeping with package guidelines, then drain absolutely but do now not rinse. meanwhile, sauté the garlic in the oil for 1 minute. (Technically, you could use oil spray, but the oil will provide a richer flavor and could assist the sauce adhere to the pasta – It quantities to much less than a teaspoon consistent with serving, and i definitely suppose the taste will be much higher in case you use oil in preference to spray.) add the flour, onion powder, and salt. Sauté an additional minute, then whisk within the creamer, milk, oregano, and Parmesan, if the usage of. bring to a boil, whisking constantly. Boil and whisk for about a minute, then add the tomato and spinach – you may omit the spinach if preferred. Stir until sauce thickens. add the pasta and stir to coat. Season with salt and pepper if favored. If the pasta absorbs the sauce and appears dry, stir in a little more milk of desire until sauce is creamy once more.

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