Vegan Pasta with Tomato, Spinach & Garlic Oil

Ingredients

• 80 g dried spaghetti or linguine (gluten-free if needed)
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 200 g cherry tomatoes, halved
• 2 large handfuls of fresh spinach
• Salt & pepper to taste
• Optional: chili flakes, lemon zest, nutritional yeast

Instructions

• 1. Cook the pasta:
• Boil the pasta in salted water according to package instructions. Reserve ½ cup of pasta water and drain.
• 2. Make the garlic oil:
• In a large pan, heat the olive oil over low-medium heat.
• Add the sliced garlic and cook gently for 1–2 minutes until fragrant (don’t burn it).
• 3. Add tomatoes & spinach:
• Add the cherry tomatoes and sauté for 3–4 minutes until soft.
• Toss in the spinach and cook until just wilted.
• 4. Combine with pasta:
• Add the cooked pasta to the pan along with a splash of pasta water.
• Toss everything well to coat. Season with salt, pepper and optional chili flakes or lemon zest.
• 5. Serve:
• Plate and sprinkle with nutritional yeast if desired. Enjoy warm.
• 💡 Tip: Add roasted pine nuts or vegan parmesan for an extra layer of flavor.