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Pasta with a creamy dairy-free sauce
By Stavri Kaourani
Preparation time: 10 minutes
Cooking time: 35 minutes
Difficulty: 4/10
Serves: 4
Ingredients
- • 1 tbsp olive oil
- • 1 small onion, finely chopped
- • 1 garlic clove, crushed
- • 2 tbsp tomato paste
- • 300gr tomatoes, cut into cubes
- • Salt
- • Pepper
- • 3 cups vegetable stock
- • 2½ cups plant milk (i.e. unsweetened almond or soy milk)
- • 450gr pasta of your choice
- • 40gr fresh spinach
Cooking Method
- Gently fry the onion in a large pan with olive oil, until soft.
- Add the garlic and tomato paste, letting it settle for 3 minutes while stirring frequently.
- Add the tomatoes, cooking them until soft and their juices run.
- Sprinkle with salt and pepper, adding the vegetable stock, plant milk and pasta, stirring frequently.
- Turn down to a simmer and cover the pan, letting the pasta absorb all of the juices for about 10 minutes.
- Add the spinach and keep stirring until all the ingredients are well-blended.
- Enjoy the pasta while hot.
Stavri Kaourani
Nutritionist - MSc degree in Clinical Nutrition and Diabetes Management