Description
A delicious vegan pappardelle pasta dish with fresh cherry tomatoes and spinach.
Ingredients
Scale
- 200 g pappardelle pasta (4 dry nests, or similar)
- 2 cups cherry tomatoes (cut in half)
- ½ red onion (diced)
- 2 cloves garlic (minced)
- 1 handful spinach (heaping, chopped or baby spinach)
- 2 cups vegetable broth
- 4 tbsp tomato paste (heaping)
- 1 cup plant-based cream (soy, coconut, cashew, or sunflower)
- fresh parsley (chopped)
- vegan parmesan (grated)
Instructions
- In a large deep skillet, add the pappardelle pasta, cherry tomatoes, red onion, garlic, spinach, vegetable broth, tomato paste, and plant-based cream.
- Set the heat to medium and cover for 4 to 5 minutes until the pasta is slightly softened.
- Uncover, and stir until everything is combined, then cover again for an additional 5 to 7 minutes, stirring again halfway through, until the pasta is al dente.
- Serve with freshly chopped parsley and vegan parmesan, as desired.
Notes
- This dish is quick to prepare and packed with flavor!
- Adjust the amount of vegetable broth for a creamier sauce, if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg