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Ethan Brooks

Vegan spinach tomato pasta

This vegan one pot pasta with spinach and tomatoes is super easy to make, incredibly healthy, packed with flavor, and SO delicious!! It's one of my favorite meals for busy weeknights.
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 3
Course: Pasta
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 onion chopped
  • 2 cloves of garlic minced
  • 4 cups uncooked rigatoni
  • 2 teaspoons red curry paste make sure it's vegan
  • 1 1/2 teaspoons curry powder
  • 3 cups canned diced tomatoes
  • 1 cup canned full fat coconut milk
  • 2 cups cherry tomatoes halved
  • 3 handful fresh spinach
  • black pepper to taste
  • salt to taste

Method
 

  1. Heat some oil in a large pot and sauté the onion for about 2-3 minutes. Then add the garlic and cook for one more minute.
  2. Then add the remaining ingredients except for the fresh spinach and cherry tomatoes.
  3. Cook for about 13 minutes, then add the cherry tomatoes and the spinach and cook for two more minutes. Season with salt and black pepper. Enjoy!

Notes

Nutrition
Calories: 422kcal | Carbohydrates: 55g | Protein: 11g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 501mg | Potassium: 849mg | Fiber: 10g | Sugar: 16g | Vitamin A: 2650IU | Vitamin C: 66.8mg | Calcium: 120mg | Iron: 2.9mg