Vegan Rosé Pasta
Ingredients
The pasta
The sauce
-
2
tbsp
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
8
oz
white mushrooms, sliced
-
½
tsp
salt
-
½
tsp
pepper
-
¾
cup
water
-
2
cups
store-bought marinara sauce
-
¾
cup
hummus
-
¼
cup
almond milk
-
¼
cup
nutritional yeast
-
3-4
cups
baby spinach leaves
Instructions
- Cook the pasta in plenty of salted water until al dente, then drain.
- In a sauté pan, heat olive oil over medium heat, add onions, mushrooms, salt, and pepper, and cook until mushrooms are golden and onions are softened.
- Deglaze the pan with water, then add marinara sauce and bring to a simmer.
- In a small container, whisk together hummus and almond milk until well combined, then add to the sauce and stir.
- Mix in nutritional yeast and add spinach, stirring until wilted, then remove from heat.
- Add the drained pasta to the sauce, stir well, and let rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
447
Total fat
13g
Total carbohydrates
67g
Total protein
17g
Sodium
1161mg
Cholesterol
0mg
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