Hello! Hope you are well in these strange times. I just made this dish for lunch by throwing together some bits and bobs that I had lying around from other recipes, and I was pleasantly surprised by how it turned out. Pasta is my favorite comfort food, and it’s always fun to find a new and quick way to prepare it. This one utilizes tofu feta, for which I just posted a recipe that you should also check out. 🙂
Vegan tomato-basil-feta pasta
- Serves: 2
- Time: 25 minutes
- 8 oz. fusilli or other pasta of choice
- 1 Tbsp vegan butter
- 2 Tbsp tomato paste*
- 1-2 large cloves garlic
- Salt and pepper, to taste
- a few handfuls spinach
- 3 Tbsp tofu feta
- several leaves fresh basil
- Optional: 1/2 tsp red pepper flake
- Optional: cooked chickpeas or veggie sausage (I love Field Roast)
- Boil pasta in salted water according to package instructions. Reserve 1 cup pasta water.
- While the pasta is cooking, mince garlic and roughly chop or tear spinach and basil.
- Heat a nonstick skillet over medium heat. Add vegan butter.
- Once the butter is melted, add tomato paste and garlic to the skillet. Fry for a couple minutes or until fragrant.
- Season with a bit of salt and pepper. If using red pepper, chickpeas, or veggie sausage, add ’em at this point and saute for a couple more minutes.
- Add spinach and pasta water (starting with 2/3 cup and adding more if needed) to the skillet. Stir to dissolve the tomato paste into the pasta water until a smooth sauce forms.
- Add cooked, drained pasta to the sauce (or vice versa) and stir to combine. Add more salt and pepper to taste, if needed.
- Divide pasta into two servings and top each with fresh basil and tofu feta. Enjoy!
*This pasta is also great with a chopped fresh tomato instead of tomato paste and just a splash of pasta water, which forms less of a sauce and more of a juicy, fresh tomato-y delight. Try it both ways!