Extra Creamy Tomato Spinach Pasta

Published on June 12, 2015 by Jill McKeever

I can't wait for you to make this extra creamy tomato spinach pasta dinner. You're gonna want to hug me after you take that first bite.


creamy sauce
1 cup cashews
1 cup plain, unsweetened soy milk
3 tablespoons nutritional yeast
3 tablespoons tomato paste
2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper

1-pound dry pasta
1 medium yellow onion, chopped
4 garlic cloves, minced
1 26-ounce can diced tomatoes, drained
5-ounces frozen chopped spinach, thawed

Let’s start with preparing a large pot for boiling pasta. Follow the pasta cooking directions.

Next, we get to making the creamy sauce. In a heavy-duty blender*, blend the cashews, soy milk, nutritional yeast, tomato paste, oregano, salt and pepper into a smooth consistency. Set aside.

Is the pasta water boiling, yet? If so, go ahead and get the dry pasta cooking in the pot and set your cooking timer to whatever its package directs.

Moving on, either in a large skillet or your iPot (WOOT WOOT!), water sauté onion and garlic until the onion is translucent, around 8 minutes. Add in drained diced tomatoes and thawed chopped spinach. Cook another 5 minutes, or until the spinach is good and hot.

Meanwhile, the pasta ought to be cooked al dente by now. Drain it off into a colander and set aside until the spinach is hot.

Finally, let’s bring all this home. In the iPot (WOOT WOOT!) or large skillet, add the pasta and creamy sauce. Use a big spoon to fold all the food together and get it well coated with creamy sauce. If you’re using your iPot (why wouldn’t you be?), this is a good time to kick it into Keep Warm mode.

Time to holler, “Dinner’s ready!"


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