Creamy Vegan Rose Pasta with Spinach
This Creamy Vegan Tomato Rose Pasta with Spinach is so simple but to die for. The sauce is rich and creamy, and the fresh spinach and basil add additional fresh flavour. This pasta sauce is so simple, it comes together in minutes. I serve this pasta with an almond ‘breadcrumb’ topping, but it’s totally optional. The breadcrumb topping adds some crunch and texture. You can serve this pasta sauce over your pasta of choice. I like to serve it with a side of roasted veggies and I sometimes add some lentils or toasted chickpeas. I use these brown rice noodles.
For more vegan pasta recipes, try my Vegan Spaghetti Aglio E Olio, Mac and Cheese, or Red Pepper Romesco Pasta.
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Creamy Vegan Rose Pasta with Spinach
Ingredients
For the Rose Sauce:
- 1 teaspoon olive oil
- 2-3 cloves of garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- One 680 ml jar or can of tomato sauce
- One 400 ml can of coconut milk
- 1 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- One bunch or one 5 oz container of spinach chopped
- Fresh basil roughly chopped
For the Almond Topping (optional):
- 1/2 cup almonds blended
- 1 tablespoon nutritional yeast
Instructions
- Add olive oil to a large pot and heat over low-medium heat. Add the minced garlic, salt, and pepper. Sautee for about 60 seconds, until fragrant. Add the tomato sauce and coconut milk. Stir until combined. Add the red pepper flakes and dried oregano. Reduce heat to low and let simmer for about 20 minutes.
- Meanwhile, blend 1/2 cup of almonds with 1 tablespoon of nutritional yeast until you have a fine crumb-like mixture. Set aside.
- Remove your sauce from the heat and add the chopped spinach and fresh basil. Stir to combine and allow the spinach to gently wilt. Serve over your favourite pasta and top with the prepared almond breadcrumbs, optional.
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