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Creamy Chili & Spinach Pasta

Chili Spinach Pasta

Now that it’s getting colder, I am starting to crave these warm, hearty dishes, mostly containing pumpkin or fresh spinach. I was inspired on Pinterest and then just grabbed a pack of baby spinach on my next trip to the store.

I wanted something filling & satisfying, but also healthy, so I opted for this spinach zucchini pasta. Healthy enough to get my green vitamins, but with a full load of carbs to make me happy. 🙂

Chili Spinach Pasta Chili Spinach Pasta Chili Spinach Pasta Chili Spinach Pasta

Ingredients:

  • 2 cups dry elbow pasta
  • 1 cup veggie broth
  • 1 chopped onion
  • 2 small zucchini
  • 1 cup plant milk (preferably cashew; I used oat milk)
  • 3/4 cup tomato sauce
  • 1 tablespoon Italian spices (I used fresh rosemary, thyme & parsley)
  • 1/2-1 small chili pepper
  • 4 large handfuls fresh spinach
  • about 1 1/4 teaspoons fine sea salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Wash & chop the veggies (cut zucchini in quarters, then slice).
  2. Add broth & onion to a large skillet/ sauce pan and bring to a simmer. Cook about 5 minutes, then add zucchini and 1/4 tsp salt. Add a cover and turn the heat down to low – medium to cook the zucchini until it is tender. If necessary, add a bit more broth to keep the zucchini cooking until it is tender.
  3. Cook pasta according to package instructions.
  4. Remove zucchini from the heat and add plant milk, tomato sauce, Italian spices and chili (start out with 1/2), and salt & pepper to taste. Stir well and add the spinach.
  5. Turn up to medium heat again and stir until the spinach wilts into the sauce. Add more salt and chili to the sauce if necessary.
  6. Drain the pasta, add to sauce and mix well. Enjoy!
Creamy Chili & Spinach Pasta
Serves 3
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Ingredients
  1. 2 cups dry elbow pasta
  2. 1 cup veggie broth
  3. 1 chopped onion
  4. 2 small zucchini
  5. 1 cup plant milk (preferably cashew; I used oat milk)
  6. 3/4 cup tomato sauce
  7. 1 tablespoon Italian spices (I used fresh rosemary, thyme & parsley)
  8. 1/2-1 small chili pepper
  9. 4 large handfuls fresh spinach
  10. about 1 1/4 teaspoons fine sea salt
  11. 1/2 teaspoon black pepper
Instructions
  1. Wash & chop the veggies (cut zucchini in quarters, then slice).
  2. Add broth & onion to a large skillet/ sauce pan and bring to a simmer. Cook about 5 minutes, then add zucchini and 1/4 tsp salt. Add a cover and turn the heat down to low - medium to cook the zucchini until it is tender. If necessary, add a bit more broth to keep the zucchini cooking until it is tender.
  3. Cook pasta according to package intructions.
  4. Remove zucchini from the heat and add plant milk, tomato sauce, Italian spices and chili (start out with 1/2), and salt & pepper to taste. Stir well and add the spinach.
  5. Turn up to medium heat again and stir until the spinach wilts into the sauce. Add more salt and chili to the sauce if necessary.
  6. Drain the pasta, add to sauce and mix well. Enjoy!
Adapted from The Vegan 8
Adapted from The Vegan 8
Our Vegan Revolution http://www.ourveganrevolution.com/

 

Zutaten:

  • 200 g ungekochte Cornetti Pasta
  • 250 ml Gemüsebrühe
  • 1 gehackte Zwiebel
  • 2 kleine Zucchini
  • 250 ml Pflanzenmilch (bevorzugt Cashewmilch; ich habe Hafermilch benutzt)
  • 180 ml Tomatensoße
  • 1 EL Italienische Gewürze (ich habe frischen Rosmarin, Thymian & Petersilie benutzt)
  • 1/2 – 1 kleine Chilischote
  • 4 große Hände voll Blattspinat (dicke Stengel vorher entfernen)
  • etwa 1 1/4 TL Meersalz
  • 1/2 TL schwarzer Pfeffer

Zubereitung:

  1. Gemüse waschen & hacken bzw. schneiden (Zucchini längs halbieren, dann nochmal halbieren und in Stücke schneiden).
  2. Gemüsebrühe und Zwiebel in einer großen Pfanne zum köcheln bringen. Etwa 5 Minuten kochen, dann Zucchini und 1/4 TL Salz hinzufügen. Mit einem Deckel abdecken und auf kleiner Hitze weiter köcheln lassen, bis die Zucchini gekocht, aber noch bissfest ist. Wenn nötig noch etwas Brühe hinzufügen, damit die Zucchini kochen kann.
  3. Pasta nach Packungsanweisung kochen.
  4. Die Zucchini von der Kochplatte nehmen und Milch, Tomatensoße, Gewürze und Chili hinzufügen und mit Salz und Pfeffer abschmecken. Gut umrühren und Spinat hinzugeben.
  5. Nun wieder auf mittlerer Hitze weiter köcheln bis der Spinat zusammenfällt. Soße abschmecken und wenn nötig noch Chili & Salz hinzufügen.
  6. Pasta abgießen, in die Soße geben und alles gut vermischen. Guten Appetit!

 

Merken

Merken

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