I definitely got a thing for vegan one pot pasta or one pot meals in general! This vegan one pot pasta with spinach and tomatoes is super easy to make, incredibly healthy, packed with flavor, and SO delicious!! It’s one of my favorite meals for busy weeknights.
This vegan one pot pasta is actually a spin-off of my Asian style vegan one pot pasta, which became super popular on Pinterest. In just a couple of months, it became one of the most popular recipes on the blog. No wonder, it’ soooo yummy! The secret ingredients to make it so creamy and flavorful are coconut milk and red curry paste. You actually don’t have to add any water. This recipe just calls for diced tomatoes, coconut milk, and red curry paste. This might seem a bit weird at first, but I can promise you it really works and it’s so delicious! I had so many people trying it and I got lots of lovely comments from you guys.
This vegan one pot pasta with spinach and tomatoes is super easy to make, incredibly healthy, packed with flavor, and SO delicious!! It's one of my favorite meals for busy weeknights.
1 onion, chopped
2 cloves of garlic, minced
4 cups uncooked rigatoni
2 teaspoons red curry paste (make sure it's vegan)
1 1/2 teaspoons curry powder
3 cups canned diced tomatoes
1 cup canned full fat coconut milk
2 cups cherry tomatoes, halved
3 handful fresh spinach
black pepper, to taste
salt, to taste
Heat some oil in a large pot and sauté the onion for about 2-3 minutes. Then add the garlic and cook for one more minute.
Then add the remaining ingredients except for the fresh spinach and cherry tomatoes.
Cook for about 13 minutes, then add the cherry tomatoes and the spinach and cook for two more minutes. Season with salt and black pepper. Enjoy!