Vegan Cream Cheese Tomato and Basil Pasta
This easy Vegan Cream Cheese Tomato and Basil Pasta is a delicious and quick plant-based dinner made with healthy ingredients and easy-to-find ingredients. It comes together quickly and can be made gluten-free using a gluten-free pasta like lentil or chickpea high protein pasta.
Servings: 4
Ingredients
- 10-12 ounces pasta of choice, wheat or gluten-free
- 1/2 cup (120g) low-sodium vegetable broth
- 3/4 cup (120g) finely diced white or yellow onion
- 4 extra large garlic cloves, minced
- 1/3 cup (80g) dairy-free plain cream cheese (I used Miyoko's)
- 2 cups (480g) chopped tomatoes with sauce OR tomato puree/passata
- 1 teaspoon pure maple syrup, up to 2 teaspoons if needed (helps to balance out the acidity of the tomatoes)
- 1 teaspoon Italian seasoning, store-bought or my homemade blend
- 1/4 - 1/2 teaspoon red pepper flakes, 1/2 teaspoon will make it pretty spicy
- 2 large handfuls fresh spinach
- salt and pepper, to taste
- 1 handful fresh basil leaves, roughly chopped
Instructions
- Start cooking your pasta first, so it is ready when the sauce is finished, as the sauce comes together quickly.
- To a large pan, add the broth over medium heat. Once hot, add the onion 1 and simmer 5-8 minutes, stirring occasionally until tender. Add the garlic and cook another minute.
- While the veggies are cooking, add the chopped tomatoes to a blender and blend until smooth. This will create a smoother sauce. (Alternatively, just use premade tomato sauce).
- Pour the sauce over the veggies and add the cream cheese at this time as well. Stir until the cheese is blended into the tomato sauce.
- Add the syrup, Italian seasoning, red pepper flakes and stir until mixed.
- Add the spinach and stir just until wilted. Remove from the heat.
- Taste and add salt and pepper, to taste and any more syrup, if needed to balance the acidity of the tomatoes.
- Stir in the fresh basil and serve immediately over cooked pasta. If you would like a cheesy touch, top with my Lemon Parmesan Cheese.