- 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
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
Add just enough stock or water to completely cover the pasta (2 to 3 cups) and stir together.2 to 3 cups vegetable stock
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.
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
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.
- 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.