This creamy tomato pasta recipe is vegan, healthy, and super easy to make. It will be ready in less than 30 minutes!
How do you make tomato pasta more interesting?
- Garnish with fresh herbs: Any dish looks better plated when garnished with fresh herbs. Basil works particularly well with this tomato pasta dish. If you don't like basil, feel free to replace it with another herb of your choice.
- Use vegetables to add color to the dish: Colorful dishes are the ones that catch our attention. Remember, we eat with our eyes first! Plus, adding vegetables to your daily diet will only do you good.
- Add different types of tomatoes: In this recipe, we've used canned tomatoes and cherry tomatoes. Using different tomato types will give your dish more texture and flavor, which will make it look more attractive.
Ingredients to make this recipe
If you add different types of vegetables to your pasta, it will undoubtedly remain quite delicious and nutritious. These are the ingredients that you will need to make this fantastic creamy tomato pasta recipe:
Spaghetti: We've used spaghetti but feel free to use your favorite type of pasta.
Onion: Use one chopped onion for flavor.
Garlic: Use three garlic cloves for extra flavor.
Canned tomatoes: These will thicken the sauce and add extra flavor.
Cherry tomatoes: Cut in halves.
Spinach: Add spinach to your daily serving of vegetables.
Dried thyme: Add to season the cherry tomatoes.
White wine: Dry white wine is the best for cooking. Don't worry about using wine while cooking. It adds fantastic flavor, and the alcohol evaporates.
Basil leaves: Use fresh basil leaves to garnish the dish and season.
Olive oil: To saute the cherry tomatoes.
Water: To cook the pasta.
Salt and pepper: To season.
How to make this recipe
First, heat a medium-sized pot over medium heat and drizzle a little olive oil.
When the oil is hot, saute the garlic and onion for 2 minutes or until softened.
Next, add the cherry tomatoes and dried thyme and saute for 3 minutes. Stir often to prevent burning.
Then, add the canned tomatoes and combine them with the other ingredients.
Next, add the white wine, stir to combine, and cook for 2 minutes or until the alcohol evaporates.
Add the water. When it starts boiling, add the spaghetti, salt, and pepper and cook until the pasta is al dente. Toss around the pasta every 2 minutes until the liquid is almost all evaporated.
When the water halves, add the spinach and continue cooking. When the pasta is al dente, remove the pasta from the heat and serve garnished with basil leaves.
Tips for making this recipe
- Don't overcook the pasta: Pasta must be al dente! Keep an eye on it, and don't let it get too soft.
- Toss the pasta around often: Make sure you stir the spaghetti frequently to prevent it from sticking.
- Taste the pasta before removing it from heat: If you're using a different pasta type than spaghetti, the amount of water shown in this recipe may not be enough. To make sure your pasta is cooked, taste it before removing it from the heat. If the water has almost evaporated and the pasta is still stiff, add more water and cook until the pasta is al dente.
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Creamy Tomato Pasta
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Main
- Method: Cook
- Cuisine: Italian
- Diet: Vegan
Description
This creamy tomato pasta recipe is vegan and super healthy! It will be ready in less than 30 minutes, and it's an excellent dish for when you're craving comfort food.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, cut in halves (220 g)
- 1 tsp dried thyme
- 1 can canned tomatoes (390 g)
- ¼ cup white cooking wine (60 ml)
- 4 cups water (960 ml)
- 7 oz spaghetti (200 g)
- 1 and ½ teaspoon salt
- black pepper to taste
- 1 cup baby spinach (100 g)
- fresh basil leaves, to garnish (optional)
Instructions
- Heat a medium-sized pot over medium heat and drizzle a little olive oil.
- When the oil is hot, saute the garlic and onion for 2 minutes or until softened.
- Next, add the cherry tomatoes and dried thyme and saute for 3 minutes. Stir often to prevent burning.
- Add the canned tomatoes and combine them with the other ingredients.
- Next, add the white wine, stir to combine, and cook for 2 minutes or until the alcohol evaporates.
- Add the water. When it starts boiling, add the spaghetti, salt, and pepper and cook until the pasta is al dente. Toss around the pasta every 2 minutes until the liquid is almost all evaporated.
- When the water halves, add the spinach and continue cooking.
- When the pasta is al dente, remove the pasta from the heat and serve garnished with basil leaves.
Notes
Don't overcook the pasta: Pasta must be al dente! Keep an eye on it, and don't let it get too soft.
Toss the pasta around often: Make sure you stir the spaghetti frequently to prevent it from sticking.
Taste the pasta before removing it from heat: If you're using a different pasta type than spaghetti, the amount of water shown in this recipe may not be enough. To make sure your pasta is cooked, taste it before removing it from the heat. If the water has almost evaporated and the pasta is still stiff, add more water and cook until the pasta is al dente.
Keywords: creamy tomato pasta, vegan tomato pasta recipe
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