INGREDIENTS
- 6 oz vegan pasta, (about 3 cups) I used Casarecce pasta.
- ½ large onion, sliced
- 2 cloves garlic, minced
- 4 oz grape tomatoes, about 11
- 2 to 3 cups vegetable stock, or water
- 4 fresh fresh basil leaves, or 1 teaspoon dried
- 1 teaspoon dried oregano, or a mix of oregano, rosemary and thyme
- ½ tablespoon all purpose seasoning, (optional if using stock), I used roasted garlic and herb
- 6 broccoli florets, (about 3oz, fresh or frozen)
- 1 cup spinach, (about a 1½ oz, fresh or frozen)
- ½ cup coconut milk, full-fat or light
- 2 tablespoon nutritional yeast
- salt and pepper, to taste
INSTRUCTIONS
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To a large heavy pot or pan, add the pasta, onion, garlic, tomatoes, dried herbs (not fresh), all-purpose seasoning, salt and pepper.6 oz vegan pasta ,½ large onion ,2 cloves garlic ,4 oz grape tomatoes ,½ tablespoon all purpose seasoning ,salt and pepper ,1 teaspoon dried oregano
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Add just enough stock or water to completely cover the pasta (2 to 3 cups) and stir together.2 to 3 cups vegetable stock
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Partially cover the pot and boil pasta on medium heat for 15-20 minutes or until al dente. Remove the cover altogether if it’s boiling over and stir occasionally to prevent sticking.
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In the last 5 minutes of cooking, add the broccoli, spinach, coconut milk, nutritional yeast and fresh basil.6 broccoli florets ,1 cup spinach ,½ cup coconut milk ,2 tablespoon nutritional yeast ,4 fresh fresh basil leaves
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Reduce heat to low and cook until the veggies have been steamed and the sauce thickens. Taste and add more salt and pepper if needed.
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Serve immediately.
NOTES
- Other short pastas such as fusilli, penne, gemelli and rotini can also work.
- A handful of fresh herbs can be used in place of dried.
- Vegan cheese can be used in place of nutritional yeast.
- Oat or cashew milk can be used instead of coconut milk.
- Try other leafy greens such as kale or Swiss chard.
- Add mushrooms for even more “meaty” flavour.
- Add beans, lentils or vegan ground meat for extra protein.
