Easy Creamy Tomato Pasta with Spinach
This meal comes together in 30 minutes and is just perfect for chilly nights when you want something comforting but also nutritious. Made with Pasta Lensi’s Yellow Lentil Pasta this meal packs in protein and lots of flavor!
Ingredients
- 1 box Pasta Lensi Yellow Lentil Penne Rigate (10 ounces/284g)
- ½ tablespoon (8g) olive oil
- ⅛ sweet onion chopped (about 1 ounce/30g)
- 2 cloves garlic roughly chopped
- ¾ cup (180g) tomato sauce
- ⅓ cup (80ml) nondairy milk, unsweetened and unflavored
- 1 ounce (28g) vegan parmesan
- ⅓ cup (85g) plain hummus
- 2 ¼ cups (100g) spinach
Instructions
- Bring a medium pot of salted water to a boil over high heat.
- Meanwhile, in a large pan add the olive oil, garlic, and onion. Sauté for 2 minutes over medium low heat until onions and garlic are fragrant.
- Then add in the tomato sauce, nondairy milk, vegan parmesan, and hummus. Mix together with a spatula and simmer over low heat for 5 to 7 minutes, stirring occasionally.
- The water should now be boiling, add in box pasta. Boil over high heat for about 6 to 8 minutes. Reserve ½ cup (120ml) of pasta water.
- After the sauce has simmered for 5 to 7 minutes, add in the spinach. Place a lid on top to help trap steam and cook spinach faster, cook for 2 to 3 minutes until spinach is wilted.
- Once the pasta is done strain and add it to the pan along with the reserved ½ cup of pasta water. Mix together over low heat until pasta is coated.
- Serve with vegan parmesan and garnish with an herb like fresh oregano if desired.
Video
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