Vegan Pasta Fresca (Printable Version)
Delight in tender pasta tossed with olive oil, tomatoes, spinach, and a tangy balsamic finish.
# Ingredients Required:
→ Pasta
01 -
450 grams dry penne pasta
→ Vegetables and Aromatics
02 -
1 large red onion, thinly sliced
03 -
5 medium garlic cloves, minced
04 -
280 to 340 grams grape or cherry tomatoes, halved
05 -
85 grams fresh baby spinach (approximately 3 cups)
06 -
1 small lemon, juice only (optional)
→ Oils and Vinegars
07 -
3 tablespoons olive oil
08 -
120 milliliters good quality balsamic vinegar
→ Seasonings
09 -
½ to ¾ teaspoon fine sea salt
10 -
Freshly cracked black pepper, to taste
→ Toppings and Optional Proteins
11 -
Vegan Parmesan cheese, shaved
12 -
Optional proteins: canned chickpeas, white beans, baked tofu, seitan, or vegan sausage
# Guide to Cooking:
01 -
Boil pasta in salted water according to package instructions until al dente, then drain thoroughly.
02 -
Heat olive oil in a large sauté pan over medium to medium-low heat. Add sliced onion and cook for approximately 5 minutes until softened, reducing heat to prevent browning.
03 -
Incorporate minced garlic and halved tomatoes, cooking for 3 to 4 minutes until tomatoes release juices and soften. Season with black pepper and ½ teaspoon sea salt.
04 -
Pour in balsamic vinegar and simmer for 4 to 5 minutes until slightly reduced.
05 -
Add cooked pasta and fresh spinach to the pan along with any prepared optional proteins. Stir well to combine.
06 -
Squeeze juice from half the lemon over the mixture if desired. Adjust seasoning with additional salt and pepper. Remove from heat once spinach is just wilted, about 1 to 2 minutes. Serve topped with shaved vegan Parmesan and lemon wedges on the side.
# Extra Suggestions:
01 -
Prevent onions from browning by adjusting heat to medium-low during sautéing.