If there is one thing I’ve come to embrace in the past years, it’s pasta! From a distance I just didn’t see the appeal, but after learning at NYU how to make it from scratch my entire perception shifted. Pasta is actually a wonderful medium to pair with a nutrient dense sauce and countless veggies. Today, there are also healthier alternatives such as chickpea and even lentil pasta!
When it comes to cooking, I always get asked how to make vegan dishes taste good, and the answer is, a fab sauce!
You can take a drab dish to a fab dish, just by creating the perfect sauce. While I have a love hate relationship with cashews, they absolutely provide the best texture for soups and sauces and a little bit goes a long way. That being said, I love to throw it into countless dishes as they enrich the flavor, adds protein making it anything more filling and provides body that just can’t be replicated.
If you know me, you know I have an affinity for tomato basil soup. That being said, this pasta dish was such a no brainer as it provides the same great flavor and even features spinach as an added bonus!
What’s fab about this pasta dish, is everything! It’s quick, easy, cheesy, veggie packed, features staple ingredients, perf for any season, packs kale, can easily be made in bulk, and is just hands down one of my favorite dishes!
If you’re looking for that perfect pasta dish that both flavor and nutrients, you have to try my recipe for vegan Sun Dried Tomato Basil Pasta with Spinach!!