If you don't want to spend long in the kitchen, try this creamy plant-based garlic pasta. It takes 20 minutes to serve up, and is both nut and oil-free!
- Cook Time
- Prep Time
- 1 box whole wheat noodles
- 1 onion
- 4 large garlic cloves
- 1 can coconut milk (must be canned)
- 3 tbs nutritional yeast
- 1/2 tsp salt + more to taste
- 1 1/3 cup peas
- 1 cup sun-dried tomatoes
- 1 handful spinach
Using a pasta pot, cook pasta while preparing the sauce.
Chop up onion and 3 garlic cloves. Add them to a saute pan or skillet on medium heat with enough water to make sure they don't stick. Saute for 5 minutes or until the onions are soft.
Once the onion and garlic cloves are soft, add the can of coconut milk. Stir together and let simmer for 3 minutes. Add nutritional yeast and salt.
Chop a handful of spinach and add to the pan along with the peas.
Once you have a nice creamy sauce, remove from heat and add sun-dried tomatoes.
Drain pasta and add to a large bowl. Pour sauce on top and stir to combine.
Finely chop remaining garlic clove or use a garlic press. Stir into pasta.
- Serving Size: 6