In this new year I am trying my hardest to eat dairy-free as much as I can. It’s hard. Everything delicious has dairy in it! But instead of pout about the lack of cheese in my life I’m working my way around it. One afternoon I was watching Tasty Vegetarian videos on Facebook when I came across this recipe and had to try it!
Onion, 1 medium white chopped
Garlic, 3 cloves minced
Cherry Tomatoes, 1 Pint cut in halves
Pasta – Used Spinach pasta
In a pot, pour in a little bit of olive oil to sauté your onion.
Add in your minced garlic, tomato paste, cherry tomatoes, salt and pepper. Mix until combined.
Add in veggie broth and non-dairy milk. Pour in pasta and bring pot to a boil.
Once boiling, turn down and cover to a simmer for 10 minutes. Toss in spinach and nutritional yeast and mix well.
Holy yum! This recipe was easy to make and had the house smelling amazing while it was cooking. The pasta was thick and creamy without making me feel sick. (Thanks non-dairy items!) Judd even loved the recipe and he’s always skeptical of vegan recipes. This recipe is great for weeknights when you don’t have much time to make a big meal.