Name: Vegetable Vegan Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 400 g Spaghetti or penne pasta; 30 ml Olive oil; 1 pc Red onion, chopped; 3 cloves Garlic, minced; 1 pc Bell pepper (any color), sliced; 1 pc Zucchini, diced; 250 g Cherry tomatoes, halved; 400 g Canned chopped tomatoes; 150 ml Vegetable broth; 150 ml Oat cream (or other plant-based cream); 150 g Fresh spinach; 2.5 g Dried oregano; 2.5 g Dried basil; 1 to taste Salt; 1 to taste Freshly ground black pepper

Steps

Cook the Pasta

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving about 100 ml of the pasta water.

Sauté Vegetables

In a large pan or pot, heat the olive oil over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened. Add the minced garlic, sliced bell pepper, and diced zucchini, then sauté for another 5-7 minutes until the vegetables are slightly tender.

Prepare the Sauce

Pour in the canned chopped tomatoes and vegetable broth. Season with oregano, basil, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes to allow the flavors to meld. Stir in the halved cherry tomatoes and oat cream, then add the fresh spinach and cook until it wilts (about 2 minutes).

Combine and Serve

Add the drained pasta to the sauce and toss well to combine. If the sauce is too thick, add a splash of the reserved pasta water. Serve immediately, garnished with fresh basil or vegan parmesan.

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