Vibrant Tomato Spinach Pasta: An Easy Vegan Delight
Delicious Vegan Pasta with Ripe Tomatoes and Fresh Spinach
No need for jarred sauce! With perfectly ripe tomatoes, you can whip up a delightful pasta dish effortlessly. Let’s get cooking this quick and healthy vegan meal!
Ingredients
- 60g Farfalle pasta
- 1 ripe, juicy tomato
- 80g fresh spinach
- 2 cloves garlic
- 1 tbsp light soy sauce or seasoning liquid (Yeondu)
- Pinch of salt
- Pinch of freshly ground black pepper
- 2 tbsp olive oil
- A little cauliflower for garnish (optional)
Cooking Instructions
Step 1
Begin by thoroughly washing the fresh spinach. Gently pat it dry and chop it into bite-sized pieces, about 2-3 cm in length, for easy eating.
Step 2
Wash the ripe tomato, remove its stem, and dice it into small, approximately 1-1.5 cm cubes. These chunks will break down beautifully as they cook.
Step 3
Peel the garlic cloves and slice them thinly into ‘fanned’ pieces. This method helps release their aroma gently into the olive oil as they sauté.
Step 4
Bring a large pot of water (1 liter) to a rolling boil. Add 10g of salt to the boiling water – this is crucial for seasoning the pasta from within. Once boiling, add the farfalle pasta and cook for 8 minutes until ‘al dente’ (firm to the bite). It’s important not to overcook it, as it will be sautéed with the sauce later.
Step 5
Heat a wide skillet over medium heat and add 2 tablespoons of olive oil. Add the sliced garlic and sauté until fragrant, being careful not to burn it. You’re looking for a gentle aroma, not a browned color.
Step 6
Once the garlic is aromatic, add the diced tomatoes to the skillet. Season lightly with salt and pepper. Sauté for a few minutes until the tomatoes begin to soften and break down, forming a light, natural sauce.
Step 7
Using a spider strainer or tongs, transfer the cooked farfalle pasta directly from the boiling water into the skillet with the tomatoes. Reserve about 1 ladleful (about 1/2 cup) of the pasta cooking water – this starchy liquid is key to creating a smooth, emulsified sauce.
Step 8
Add the reserved pasta water to the skillet. Toss everything together gently, allowing the pasta to absorb the flavors and the sauce to coat each piece evenly. Continue to sauté for about 1-2 minutes until the sauce clings beautifully to the pasta.
Step 9
Now, add the prepared spinach to the skillet. Stir it into the hot pasta and sauce just until it wilts. This should only take about 30-60 seconds, as overcooking spinach can make it mushy.
Step 10
Finally, stir in 1 tablespoon of light soy sauce or seasoning liquid (Yeondu). Toss briefly to combine everything. This ingredient adds a wonderful umami depth to the dish without needing any heavy creams or cheeses.
Step 11
Transfer the finished pasta to a serving plate. Admire your colorful and healthy creation!
Step 12
For an optional finishing touch, finely grate a small amount of raw cauliflower using a cheese grater and sprinkle it over the top of the pasta. This adds a delicate texture and visual appeal, resembling grated cheese. (Vegan cheese can also be used here if preferred.)
