Vegan Spinach and Tomato Pasta
Al dente pasta tossed with juicy cherry tomatoes, sautéed garlic, and tender spinach, finished with olive oil, herbs, and a touch of tang. Quick, healthy, and full of flavor.
Prep: 10 minutes
Cook: 15 minutes
Total: ~25 minutes
Ingredients
Pasta
250 g pasta (spaghetti, penne, or fusilli)
Salt for boiling water
Sauce & Veggies
2 tbsp olive oil
3 garlic cloves, minced
1 pint cherry tomatoes, halved
3 cups fresh spinach
½ tsp chili flakes
½ tsp dried oregano or Italian herbs
Salt & black pepper
Finish
Fresh basil leaves
Nutritional yeast
Lemon juice
Instructions
1️⃣ Cook Pasta
Boil pasta in salted water until al dente
Reserve ½ cup pasta water, drain
2️⃣ Saute Veggies
Heat olive oil in a pan
Saute garlic 1–2 minutes until fragrant
Add cherry tomatoes, cook 4–5 minutes until soft
Add spinach and cook until just wilted
3️⃣ Combine
Toss pasta with vegetables
Add reserved pasta water for a light sauce
Season with herbs, chili flakes, salt & pepper
4️⃣ Serve
Plate pasta, top with fresh basil
Sprinkle nutritional yeast if desired
Optional squeeze of lemon
Tips
Use sun-dried tomatoes for deeper flavor
Add olives or capers for extra Mediterranean taste
Can add roasted chickpeas for protein boost
Frequently Asked Questions
Q: Can I use frozen spinach?
Yes — thaw and squeeze excess water before adding.
Q: Can I make it creamy?
Yes — add ¼ cup cashew cream or plant cream at the end.
Q: Gluten-free option?
Use gluten-free pasta.
Nutritional Information
Calories: 360 kcal
Protein: 12 g
Carbs: 52 g
Fat: 12 g
Fiber: 7 g