Hidden Veggie Pasta
Hidden Veggie Pasta
Ingredients
For the Sauce
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrot, peeled and chopped
- 2 celery stalks, chopped
- 3-4 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, (optional)
- 2 cups fresh spinach
- 1 cup fresh basil
For the Cashew Cream
- 1/2 cup cashews, soaked in hot water for 10 minutes
- 1/2 cup unsweetened plant milk, such as oat milk
For Serving
- 1 pound pasta, any shape
- as needed vegan Parmesan, for serving
- as needed fresh basil, for serving
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, peeled and chopped carrots, and chopped celery stalks. Sauté for 8-10 minutes, or until softened.
⏱️ 10 min
- 2
Add 3-4 cloves of minced garlic and sauté for 1 minute more, until fragrant. Pour in the 28 ounce can of crushed tomatoes and 1 cup of vegetable broth. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes (if using).
⏱️ 2 min
- 3
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. While the sauce simmers, begin preparing the cashews and pasta.
⏱️ 15 min
- 4
While the sauce simmers, drain the 1/2 cup of cashews that have been soaked in hot water for 10 minutes. Transfer the drained cashews to a high-speed blender. Add 1/2 cup of unsweetened plant milk (such as oat milk). Blend until completely smooth and creamy. Set aside.
⏱️ 5 min
- 5
Cook 1 pound of pasta (any shape) according to package directions. Drain and set aside.
⏱️ 10 min
- 6
Once the sauce has simmered, add 2 cups of fresh spinach and 1 cup of fresh basil to the pot. Stir until the spinach wilts. Carefully transfer the sauce mixture to the high-speed blender (or use an immersion blender directly in the pot). Blend until completely smooth.
⏱️ 5 min
- 7
Pour the blended sauce back into the pot with the cooked pasta. Add the cashew cream and stir to combine thoroughly. Serve immediately, topped with vegan Parmesan and fresh basil, as desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hidden Veggie Pasta
For the Sauce
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrot, peeled and chopped
- 2 celery stalks, chopped
- 3-4 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, (optional)
- 2 cups fresh spinach
- 1 cup fresh basil
For the Cashew Cream
- 1/2 cup cashews, soaked in hot water for 10 minutes
- 1/2 cup unsweetened plant milk, such as oat milk
For Serving
- 1 pound pasta, any shape
- as needed vegan Parmesan, for serving
- as needed fresh basil, for serving
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, peeled and chopped carrots, and chopped celery stalks. Sauté for 8-10 minutes, or until softened.
⏱️ 10 min - 2
Add 3-4 cloves of minced garlic and sauté for 1 minute more, until fragrant. Pour in the 28 ounce can of crushed tomatoes and 1 cup of vegetable broth. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes (if using).
⏱️ 2 min - 3
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. While the sauce simmers, begin preparing the cashews and pasta.
⏱️ 15 min - 4
While the sauce simmers, drain the 1/2 cup of cashews that have been soaked in hot water for 10 minutes. Transfer the drained cashews to a high-speed blender. Add 1/2 cup of unsweetened plant milk (such as oat milk). Blend until completely smooth and creamy. Set aside.
⏱️ 5 min - 5
Cook 1 pound of pasta (any shape) according to package directions. Drain and set aside.
⏱️ 10 min - 6
Once the sauce has simmered, add 2 cups of fresh spinach and 1 cup of fresh basil to the pot. Stir until the spinach wilts. Carefully transfer the sauce mixture to the high-speed blender (or use an immersion blender directly in the pot). Blend until completely smooth.
⏱️ 5 min - 7
Pour the blended sauce back into the pot with the cooked pasta. Add the cashew cream and stir to combine thoroughly. Serve immediately, topped with vegan Parmesan and fresh basil, as desired.
⏱️ 3 min