THE HEALTHIEST VEGAN PASTA
If you’re looking for a healthy and mind-blowingly tasty pasta recipe that is vegan as well….well well well you’ve come to the most perfect place.
TOTAL
TIME
60 Mins
PREP
TIME
5 Minutes
DIFFICULTY
LEVEL
Easy
NO. OF SERVINGS
3 Medium
Detailed Procedure:
- Start by boiling potatoes. You can boil them in a cooker or microwave them for 10 minutes. After boiling the potatoes, mash them and keep them aside.
- Next, in a pan add some olive oil and let it heat. Once the oil gets heated, add some fennel or cumin seeds and some fresh thyme leaves. Next, add some garlic and saute for a minute. You can add grated garlic or finely chopped or you can directly just add in garlic as well. Next, add some fresh Spinach and saute for another minute.
- Add some coconut milk to the pan and give it all a good stir. Next, add oregano, salt & pepper, grated tofu, and some red Chili flakes. Add and keep stirring the ingredients in the pan. Be careful and don't let the ingredients stick to the bottom.
- Now, add the boiled mashed potato and some coconut milk again if the mixture still looks dry. You can also add an optional dash of cinnamon powder and some sweeteners of choice. Give this mixture a good little stir and let it all cook for a minute or two and then transfer the mixture to a plate. Place with a plate under a fan and let the mixture or the creamy sauce cool. After cooling, blend.
-
Once your creamy sauce is ready, let's prep the pasta. You can prep your pasta while your creamy sauce is getting cooled.
To prep, the pasta, read the package instructions. - Once your pasta is ready, in a pan, add the blended creamy sauce and the cooked pasta and mix. Next, add juice from freshly squeezed lemons and give your pasta a good little stir. Cook the pasta for 2 to 3 minutes. You can serve the pasta with some store-bought tomato sauce. I usually have this pasta with some extra tofu to increase my protein intake.
- TADDAAA...your HEALTHIEST vegan PASSSTTAA is ready. Top the Pasta with the most important ingredient...you know what it is right?....yes....LOVE...!!!
Ingredients:
Spinach Coconut Cream Sauce
- 15ml(1tbsp) Olive Oil
- 1/2 tsp Fennel Seeds
- 6-7 Medium sized Garlic Shallots
- 120g Spinach(Fresh)
- 1 tsp Oregano
- 120g Tofu*
- 200ml Coconut Milk
- 1 Tsp Salt
- 10g Fresh Thyme Leaves
- 1/4 Tsp Black Pepper Powder
- 1/2 tsp Red Chili Flakes
- 1/4 tsp Cinnamon Powder
- 2 Small Mashed Boiled Potatoes
- 2 Medium Lemon's juice
- 2tbspTomato Sauce
- 10g Sugar /(Sweetener of choice.)
- Lots of LOVE
Pasta Prep
Notes*
- If you do not follow a vegan diet or lifestyle, use paneer in place of tofu.
- Cinnamon dash and tomato sauce is optional.
- Tap on the ingredients to buy the ingredients.
- P.s: I’ve marked some of the ingredients I use.
Quick Procedure:
- Start by boiling and mashing potatoes.
- Next, in a pan heat some oil, add fennel seeds, garlic, and spinach, and saute.
- Add coconut milk, oregano, grated tofu, and salt & pepper and stir and saute again.
- Add more coconut milk if required.
- Add other cream sauce ingredients except for lemon juice and cook for 4-5 mins.
- Once the mixture is ready and nicely cooked, blend and keep aside.
- Prep the pasta.
- Add Blended cream sauce to a pan, add cooked pasta and cook for a minute.
- Serve with some freshly squeezed lime. (Half a small lime per serve)
- Taadaaa your Healthiest VEGAN PASTA is ready. Serve it hot with some oregano or pasta seasoning and top it all up with the most important ingredient…yes…LOVE..!!!
Nutritional Information:
Fats
17g
Energy
392 kcl
Carbs
45g
Protein
15g
For the whole recipe*
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