Description
A creamy, flavorful vegan pasta dish that combines fresh ingredients with coconut milk, perfect for cozy dinners or special occasions.
Ingredients
Scale
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 can coconut milk
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions, drain and set aside.
- In a large pan, heat a splash of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in cherry tomatoes and spinach. Cook until spinach wilts (about 3-5 minutes).
- Pour in coconut milk and Italian seasoning, stirring to combine. Let simmer for a couple of minutes.
- Add cooked pasta and toss to coat evenly. Season with salt and pepper to taste.
Notes
Serve hot, garnished with basil. Pairs well with a side salad or garlic bread. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg