One-Pan Plant-Loaded Creamy Pasta
I’ve always been wary about one-pan pasta dishes. It never seemed like everything cooked correctly. Mr. Plant and I loved this version I threw together for lunch today.
Servings: 4 servings
Ingredients
- 8 oz Rotini pasta
- 1 can of salt-free diced tomatoes including the juice in the can
- 1 medium-sized red bell pepper diced small
- 1 zucchini diced small
- 2 cloves of garlic crushed
- 1/4 cup dry red wine
- 2-2 1/4 cups water
- 1 teaspoon onion powder
- 8 fresh basil leaves chiffonodded, or 1 teaspoon dried basil
- 1 teaspoonful dried oregano
- salt and black pepper to taste
- 3-4 cups baby spinach
- 1 cup green peas frozen and defrosted
- 1/2 cup raw cashews + 1/2 cup water blended on high speed into a thick cream sauce
- Vegan parmesan cheese optional
Instructions
- In a large skillet, add all ingredients except the spinach, peas, and cashew cream. Make sure water is covering all pasta pieces. Add a smidge more, if needed. Cover skillet and bring to a boil. Reduce heat to around setting 4 1/2 or 5, cover and cook for about 12 minutes, stirring every few minutes. Make sure all pasta is under the sauce. Add a smidge more water, if needed. Taste sauce and add more salt and black pepper, if needed.
- Now, add in the spinach leaves and peas. Stir them in well. Let the spinach wilt. Test a piece a pasta to see if it’s cooked to your liking. If not, cover and cook a bit more.
- When the pasta is cooked to the texture you like, stir in the cashew cream. Cook a minute more (uncovered) to reduce sauce slightly.
- Serve topped with vegan Parmesan cheese.