20-Minute Creamy Vegan Pasta
Ingredients
The pasta
-
16
oz
short cut pasta (penne, rotini, bowtie, etc)
The sauce
-
14.5
oz
can fire roasted tomatoes (do not drain)
-
½
cup
vegan cream cheese
-
¼
cup
fresh basil leaves, packed (plus more for garnish)
-
½
tsp
kosher salt
The vegetables
Instructions
- Cook the pasta in a large pot of salted water according to package directions.
- Blend the cream cheese, tomatoes, basil, and salt until smooth.
- Heat a skillet with cooking spray over medium-low heat and sauté the spinach until wilted.
- Add the drained pasta and sauce to the skillet and stir until heated through.
- Serve hot, garnished with extra basil and red pepper flakes.
Nutrition Facts (estimated)
Servings
5
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
14g
Sodium
300mg
Cholesterol
0mg
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