a few good handfuls vegan dried pasta of your choice (see tip)
1 tablespoon Vitalite® (or other dairy free spread)
4 to 5 garlic cloves, chopped
140g chopped mushrooms (any variety, I used chestnut)
2 tomatoes, chopped
230ml vegetable stock
110ml oat milk (or other preferred plant based milk)
1 teaspoon chopped fresh parsley
1 pinch black pepper
1 good handful spinach
3 heaped teaspoons plain flour
2 tablespoons nutritional yeast (optional)
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Method Prep:15min › Cook:25min › Ready in:40min
Bring a pan of lightly salted water to the boil over a high heat. Add the pasta and cook according to the packet instructions until just a few minutes away from al dente. Drain, retaining 110ml of the cooking water then set the pasta and water aside.
In a frying pan, melt the Vitalite® on a low heat. Add garlic, mushrooms and tomatoes and cook until soft.
Pour in the stock and oat milk then add the parsley, pepper and spinach and mix through.
Allow to simmer for a few minutes before mixing through the flour to thicken the sauce.
Add pasta and the retained water to the sauce and mix well, allow to cook for a few more minutes. Finally mix through nutritional yeast before removing from the heat and serving!
If not using nutritional yeast, you may want to add a little more flour to further thicken the sauce to your preference. As a rough portion guide, I use about three to four big handfuls of pasta to serve two adults and a child. If you want to bump this up with extra veggies, broccoli and sweetcorn work well.