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Creamy Spinach Basil Pasta with Tomatoes

Creamy Spinach Basil Pasta with Tomatoes

This recipe is my go to when time is short and I am looking for a dish that’s quick and easy, but also super delicious!  The sauce in spinach basil pasta requires very little cooking, just a quick saute of some onion and spinach and then throw everything in a blender and turn it on!!  And while you are doing this you can have your pasta cooking so that voila dinner is ready in less than 20 minutes.

NOTE:  This post includes affiliate links which means that if you click through and purchase, I do receive some small financial benefit which helps me to continue to provide you with free content.    

The sauce is also perfect for meal prep.  Just whip up a batch, portion it out and stick it in the freezer until you are ready to eat it!  You can even use the sauce on roasted veggies, brown rice and other whole grains.

The ingredients

Protein pasta

Choose your favorite brand when making Creamy Spinach Basil Pasta. You may need to try out a couple different brands to find one you like.  I have cooked with two different brands previously, Banza and Tolerant.  For sure the texture and flavor are a bit different than regular pasta and you will need to decide if you can tolerate the difference.  If not, you can always use regular or whole wheat pasta but as there isn’t another protein, other than some walnuts in this dish, I prefer to use the protein pasta because it makes me feel more satisfied.


Banza Chickpea Penne Pasta, 8 Ounce (Pack of 2)

 

Tolerant Simply Legumes Organic Green Lentil Penne 8 oz (Pack of 3)

Choosing your favorite protein pasta is a bit of trial and error.  But these are two of my top brands I use.  The Tolerant brand has more variety in the legumes they use in their pasta.  My favorites by them are the lentil pasta and the black bean pasta.

Dairy-free additions

Milk or cream and some form of cheese are typically associated with a traditional creamy sauce. I prefer to limit the dairy I consume as much as possible because of adverse effects I experience from dairy.  In this recipe, I choose coconut milk over other types of milk because it typically has a higher fat content and adds a bit of richness to the dish that is missing in other plant-based milks.  And nutritional yeast gives the dish a little bit of cheesy flavor.

Spinach and tomatoes

At the heart of spinach basil pasta is of course the veggies! I like to add in spinach when I am making a basil sauce because it adds a bit of extra nutrition.  And combining the spinach with the tomatoes is about more than just a contrast in colors.  Plant-based iron is more difficult for the body to absorb and vitamin C helps the body to absorb more.  Tomatoes are a good source of vitamin C thus helping the body absorb more of the iron in the spinach.

Walnuts

I must admit that the main reason I added walnuts is that they add a bit of texture and crunch to the entire dish.  But since they are also a good source of omega-3 fatty acids and proteins makes it a win-win!

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The recipe

Why cook this recipe for Creamy Spinach Basil Pasta?

  • It’s delicious!
  • The preparation is quick and easy!
  • Perfect for meal prep and your freezer!
  • It’s full of lots of veggies and of course excellent nutrition!
  • Great combination of fat, protein and carbohydrates!  Making it filling and satisfying!

Creamy Spinach Basil Pasta with Tomatoes

Unbelievably quick and easy but so delicious! Perfect for a weeknight dinner and ready in under 30 minutes.
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Course: Dinner
Cuisine: Italian
Keyword: dairy-free, healthy dinner, pasta, quick and easy, roasting vegetables, Vegan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 477
Author: Lyn Croyle

Ingredients

  • 8 oz protein pasta such as chickpea, lentil or quinoa
  • 2 T +1 tsp olive oil
  • ½ cup red onion diced
  • 4 cloves of garlic minced
  • 1 cup light coconut milk in can
  • 1 large bunch basil leaves about 5 ounces, separate out a handful for garnish
  • ½ # fresh spinach leaves
  • 1 T nutritional yeast
  • ½ cup walnuts
  • 2 roma tomatoes
  • Salt to taste

Instructions

  • Heat oven to 400 degrees F.

Make the sauce

  • Sauté the onion in 1 teaspoon of oil, on medium heat until translucent. Be sure to stir occasionally so it doesn’t burn. When the onions are done, add the spinach and cook just until wilted.
  • Separate out a portion of the basil for garnish about 20 leaves or so.
  • In a blender process onion, spinach, remaining basil, garlic, coconut milk, ¼ cup walnuts, 2 T olive oil. When it is blended, taste and add salt and pepper to taste.

Cook the pasta and prep other ingredients

  • Heat a large pot of salted water to boil. When boiling, add pasta. Follow directions on package and cook until tender. When ready, drain and toss with the sauce.
  • When oven is hot, place walnuts on a baking tray and toast in the oven for 5-10 minutes. Watch carefully after five minutes as they will burn quickly.
  • Dice up the tomatoes into small diced pieces and chiffonade some basil for garnish.

Serve the pasta

  • Separate out the pasta into serving dishes. Top with basil chiffonade and the toasted walnuts.

Nutrition

Calories: 477kcal | Carbohydrates: 71g | Protein: 12g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Sodium: 87mg | Potassium: 609mg | Fiber: 9g | Sugar: 4g

Did you cook this recipe?  Which pasta did you end up using?  How did it work?  Tell me about it in the comments here on the blog!  And also, don’t forget to rate the recipe with 5-stars if you liked it!

Also, if you post to Instagram, please tag me @cookeatlivelove so that I can see your creations.

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Buen Provecho!! ????

 

 

Like this recipe for Creamy Spinach Basil Pasta?  Then check out these!

The Mediterranean Flavors of Greek Spinach Rice

Mediterranean Zucchini Fritters

 

 



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