John's 1 Pot Vegan Creamy Pasta

John is the Founder and CEO of StickerGiant

John-Fischer-CEO-and-Founder-of-StickerGiant-with-his-Dog-Nick

John chose this recipe because he loves the taste of macaroni and cheese, and it’s one of his favorite foods. When he switched to a plant based diet, this was one meal he did not want to miss out on, and so discovered a tasty way to make this favorite as a plant based, and vegan, meal. This dish is a great way to warm up the belly after a long cold day training dogs outside in the mountains of Colorado.

 

Cheese-Wheel-Icon-for-StickerGiant-Cookbook Ingredients

1 tablespoon olive oil

4 cloves garlic, chopped

1 onion, chopped

1 pint cherry tomatoes, cut in half

Chopped fresh basil to taste

1 teaspoon salt 

1 teaspoon pepper

2 ½ cups vegetable broth 

2 ½ cups nut milk, unsweetened

16 ounces rigatoni or rotini pasta

5 ounces baby spinach, chopped

⅓ cup nutritional yeast

 

Optional nutrition add-ons

1 teaspoon hemp hearts

1 teaspoon chia seeds

1 teaspoon sesame seeds

 

Mixing-Spoon-Icon-for-StickerGiant-Cookbook Directions

Sauté garlic and onions in olive oil until onions are starting to appear translucent.

Add cherry tomato halves and continue sautéing until they soften.

Add chopped fresh basil, salt, pepper, vegetable broth and nut milk and bring to a boil.

Add pasta and simmer for 12-15 minutes until pasta is cooked.

Turn down heat and add spinach, nutritional yeast, and any optional nutrition add-ons you would like to add.

Stir until creamy and serve.

 

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