This easy pasta fresca recipe is made with cherry tomatoes, garlic, sautéed mushrooms, and fresh spinach. A delicious plant-based dinner that is easy to make and requires minimal ingredients!
- 7 oz (200 gr) store-bought vegan pasta (such as rigatoni, fettuccine or tagliatelle)
- 2 tablespoons olive oil + 1 teaspoon to cook the pasta
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup (100 gr) mushrooms (such as cremini or button mushrooms), sliced
- 6 oz (170 gr) cherry tomatoes, halved (or 1/2 can (7 oz) diced tomatoes)
- 2 cups (100 gr) (baby) spinach leaves
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- salt and pepper, to taste
- 2 tsp nutritional yeast or vegan parmesan, for topping
- red pepper flakes (optional, for some heat)
- Cook the pasta: Bring a large pot of salted water to a boil with 1 teaspoon olive oil. Add the pasta and cook according to the package instructions. Drain the pasta and set it aside.
- Prepare the onions: Heat the olive oil over medium heat in a large skillet or pan. Add the sliced red onion and sauté for about 3-4 minutes, fragrant and the onion becomes translucent.
- Add mushrooms and garlic: Add the sliced mushrooms to the pan and cook until they slightly start to brown. After a few minutes, add the garlic and stir until the mushrooms are cooked and have released their moisture.
- Add cherry tomatoes: Add the halved fresh cherry tomatoes to the skillet and sauté for about 3-4 minutes until they start to soften and release their juices.
- Balsamic and red wine vinegar sauce: Stir in the balsamic vinegar and red wine vinegar. Allow the sauce to simmer for 2-3 minutes to melt the flavors—season with salt, pepper, and red pepper flakes (if using).
- Add spinach: Add the spinach to the skillet and cook for a few minutes until it wilts.
- Combine pasta and veggies: Add the cooked pasta to the skillet. Toss to coat the pasta evenly with the veggies and juices.
- Serve: Divide the pasta into serving plates and serve warm. If desired, sprinkle vegan cheese (nutritional yeast or, vegan Parmesan or crumbled feta) on top for added flavor.
- Feel free to use gluten-free pasta or a high-protein pasta, such as lentil pasta.
- Cook the pasta al dente. Avoid overcooking, as it can turn mushy when combined with the sauce.
- If you have any leftovers, transfer them into an airtight container with a secure lid and store them in your refrigerator for up to 3 days.
- Serving Size: 2
- Calories: 710
- Sugar: 8 gr
- Sodium: 250 mg
- Fat: 20 gr
- Carbohydrates: 70 gr
- Fiber: 10 gr
- Protein: 12 gr
Keywords: pasta, pasta fresca