Vegan Rigatoni With Spinach And Tomatoes

Vegan rigatoni is one pot pasta and it is super easy to make, incredibly healthy, packed with flavor…

It’s great for busy weekends and super fast dinners.

The secret of its taste is in coconut milk, aromatic tomato and crispy spinach.

[recipe-video]

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Vegan Rigatoni With Spinach And Tomatoes

Course Cooked meals, Dinner, Easy, Healthy, Pasta, Vegetables, Vegetarian

Cuisine Italian

Keyword Garlic, Healthy, Olive Oil, Onion, Pasta, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 422kcal

Ingredients

• 1 onion chopped
• 2 garlic clove finely chopped
• 4 cups uncooked rigatoni
• 3 tbsp tomato paste
• 1 tsp curry powder
• 4 cups canned diced tomatoes
• 1 cup coconut milk
• 2 1/2 cups cherry tomatoes halved
• 4 handful fresh baby spinach
• pepper to taste
• salt to taste
• olive oil
• water

Instructions

• Heat some oil in a large pot and fry the onion for about 2-3 minutes.
• Then add the garlic and cook for one more minute.
• When the onions soften well, add the remaining ingredients except for the fresh spinach and cherry tomatoes.
• Cook for about 20 minutes. Add water as needed. Stir from time to time.
• Add the cherry tomatoes and the spinach 5 minutes before the end and cook.
• Season with salt and black pepper.

Video

Nutrition

Calories: 422kcal | Carbohydrates: 55g | Protein: 11g | Fat: 19g | Saturated Fat: 16g | Fiber: 10g | Sugar: 16g