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Vegan spinach, garlic, and cherry tomato pasta

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Ingredients for 2 servings:

  • 250g fusilli
  • 8 cherry tomatoes
  • 100 g fresh leaf spinach
  • 150 ml cream substitute, vegan (soy cuisine) or cream
  • 1 shot of white wine, vegan
  • salt and pepper
  • 1 dashes lemon juice
  • 2 medium-sized garlic cloves
  • some rapeseed oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cook the pasta according to the package instructions. In the meantime, peel the garlic and chop into small pieces. Wash and halve the lemon and tomatoes. Wash and spin the spinach. Add a little oil to the pan. Lightly sauté the garlic and tomatoes. After 2-3 minutes, add the spinach, but do not fold it in. Wait another 2-3 minutes, then deglaze with a splash of white wine. Add the soy cream and bring to a boil briefly. Only now mix the spinach with the sauce, season with a squeeze of lemon juice, salt, and pepper. If you like, you can top with some Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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