Creamy Chickpea Rotini with Tomato-Spinach Sauce
Indulge in a wholesome and creamy pasta dish featuring gluten-free chickpea rotini, tossed in a rich tomato-spinach sauce. The robust flavors of the tomato paste blend perfectly with wilted spinach, creating a nutritious and satisfying meal. This plant-based recipe is both comforting and nourishing, making it an ideal choice for a quick and delicious dinner option.
ingredients
- 8 oz chickpea rotini
- 2 cups spinach leaves
- 1 can (6 oz) tomato paste
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup vegetable broth
- ½ cup unsweetened almond milk
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Vegan Parmesan cheese (optional, for garnish)
steps
- 1.
Cook the chickpea rotini according to the package instructions. Drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened and aromatic.
- 3.
Stir in the tomato paste, vegetable broth, almond milk, dried basil, and dried oregano. Simmer for 5 minutes, allowing the flavors to meld.
- 4.
Add the spinach to the skillet and cook until wilted.
- 5.
Season the sauce with salt and pepper to taste.
- 6.
Toss the cooked chickpea rotini with the tomato-spinach sauce until evenly coated.
- 7.
Serve hot, garnished with vegan Parmesan cheese, if desired.
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