Creamy vegan pasta with spinach
Vegan or Lenten creamy vegan pasta with spinach and a pop of cherry tomatoes
Ingredients
- 250 g dry pasta
- 1.5 cup hummus
- 1 cup almond milk (any unsweetened/unflavored plant-based milk)
- 2 cloves minced garlic
- 3 tbsp nutritional yeast optional
- chopped spinach according to your preferences
- cherry tomatoes according to your preferences
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook pasta according to the package instructions until tender - but still firm. Set it aside once done.
- Heat olive oil in a skillet, then add the minced garlic. Saute until it releases its airoma.
- Add hummus and stir it in.
- Gradually add the plant-based milk and bring the mixture to a boil while stirring. Do this until the hummus and milk mixture achieve a creamy texture.
- Add nutritional yeast (optional) and cook for 1-2 minutes.
- Season with salt and pepper to taste.
- Transfer the hummus cream to a container and use the skillet to sauté your spinach and cherry tomatoes (season with salt and pepper).
- Once done, transfer the cooked pasta to the spinach, and mix.
- Add the cream to the pasta/spinach and mix thoroughly OR serve separately to prevent the cream from drying.