Vegan Pasta Fresca
Servings:8 servings
Inspired by Noodles and Company's pasta fresca, this vegan pasta recipe features tender penne, rich and sweet sauteed onion, garlic, spinach, and reduced balsamic vinegar. The result is a flavorful vegan pasta to serve as a side or entree. Add beans, vegan chicken cutlets, seitan, or tofu for an easy and satisfying weeknight dinner.
Ingredients
- 16 ounces dry penne or other pasta
- 3 tablespoons olive oil
- 1 large red onion, thinly sliced
- 5 medium cloves garlic, minced
- 10 to 12 ounces grape or cherry tomatoes, halved - about 2 ½ cups
- ½ to ¾ teaspoon fine sea salt
- freshly cracked black pepper
- ½ cup good quality balsamic vinegar
- 3 ounces fresh baby spinach - about 3 cups
- optional proteins: canned chickpeas or white beans, baked tofu, seitan, sausage, etc.
- 1 small lemon, optional but recommended
- vegan Parmesan cheese - I used Violife, shaved with a peeler
Instructions
- Cook the pasta in salted water according to package directions. When the pasta is al dente, drain in a colander.
- Preheat a large saute pan or pot over medium to medium-low heat and add the oil. When hot, add the onion and cook for about 5 minutes, until softened. Reduce the heat if needed so the onion doesn't brown.
- Add the garlic and tomatoes and cook for another 3 to 4 minutes or until the tomatoes are juicy and softened. Add black pepper and ½ teaspoon fine sea salt.
- Add the balsamic vinegar and simmer for 4 to 5 minutes or until slightly reduced. Add the cooked pasta and spinach to the pan (plus any cooked protein, if using).
- Add juice from half of the lemon, if desired. Taste and season with additional salt and pepper. Remove from heat once the spinach is wilted, about 1 to 2 minutes. Top with vegan parmesan or other cheese. Serve warm with lemon wedges on the side.
Notes
Store leftover pasta fresca in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 295kcal | Carbohydrates: 49g | Protein: 8g | Fat: 7g | Sodium: 320mg
