Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Drain and set aside.
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
Make it Creamy:
Pour in the coconut cream and stir well to combine.
Add the nutritional yeast, salt, black pepper, and red pepper flakes.
Continue to cook, stirring frequently, until the sauce thickens and becomes creamy.
Add the Cheese:
Reduce the heat to low and add the shredded vegan mozzarella.
Stir continuously until the cheese melts and is fully incorporated into the sauce.
Combine Pasta and Sauce:
Add the cooked pasta to the skillet and toss to coat it thoroughly with the sauce.
Finish with Greens:
Add the fresh spinach and basil to the skillet.
Toss gently until the spinach wilts and the basil is well distributed.
Serve:
Divide the pasta among serving bowls.
Garnish with additional fresh basil and a sprinkle of nutritional yeast if desired.
Tips:
Nutritional Yeast: This adds a cheesy flavor to the sauce. If you don’t have it, you can substitute it with vegan Parmesan.
Coconut Cream: For a less coconutty flavor, you can use a cashew cream made by blending soaked cashews with water until smooth.
Vegan Mozzarella: Choose a good-quality vegan mozzarella that melts well for the best results.
Seasoning: Adjust the red pepper flakes according to your spice preference. Add more for a spicier kick.
Nutritional Information (Per Serving):
Calories: 350 kcal
Carbohydrates: 45 g
Protein: 12 g
Fat: 15 g
Fiber: 6 g
Sugar: 5 g
Sodium: 450 mg
Detailed Steps and Additional Tips:
Cooking the Pasta:
Cooking the pasta to al dente is key to ensuring it holds up well when mixed with the sauce. Make sure to salt the pasta water generously to infuse the pasta with flavor.
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Sautéing the Garlic:
Be careful not to burn the garlic. Sautéing it just until fragrant will infuse the oil with its flavor without becoming bitter.
Caramelizing the Tomato Paste:
Cooking the tomato paste for a couple of minutes allows it to develop a deeper, richer flavor, enhancing the overall taste of the sauce.
Incorporating Coconut Cream:
Coconut cream gives the sauce its luscious, creamy texture. If you prefer a different plant-based cream, feel free to substitute, but make sure it’s thick enough to create a creamy consistency.
Melting the Vegan Mozzarella:
Vegan cheese can be tricky to melt, so keep the heat low and stir constantly to ensure it melts smoothly into the sauce.
Adding Fresh Spinach and Basil:
Adding the greens at the end keeps them fresh and vibrant. The spinach will wilt slightly from the residual heat, and the basil will add a fresh, aromatic touch to the dish.
Additional Notes:
Variations: You can add other vegetables such as mushrooms, bell peppers, or zucchini for more texture and flavor.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of plant-based milk if needed to loosen the sauce.
Serving Suggestions: This dish pairs well with a simple green salad and a slice of crusty bread to soak up the delicious sauce.
Enjoy this vegan version of a creamy tomato pasta, and let the delightful flavors transport you to a place of pure culinary bliss!
